Fresco Chocolate was founded in 2010 in Lynden, Washington by computer scientist Rob Anderson. His logical approach sees him strive to use the best possible ingredients, then experiment with each variable that affects taste (such as roast and conch time) one at a time.
Rob has put his scientific credentials to great effect here to produce a great bar made with Bertil Akesson’s Madagascan beans. Rob has combined a long conch and light roast allowing the natural fruitiness of the beans to burst through. There is no sugar, so the flavour is pure cacao.
As Fresco rightly says, “creating flavourful 100% chocolate can be elusive”, and yet Fresco has created an incredibly flavourful bar. The light roast preserves the natural acidity of Madagascan cacao, and the long conche softens any harsh notes often associated with pure cocoa. Expect a creamy mouthfeel, smooth texture, and bright fruity notes.
Madagascar’s Sambirano Valley produces some of the most flavorful cacao in the world. Daily harvests from a single 600 hectare plantation are fermented six days to develop a signature fruitiness. This bar highlights the essence of Madagascar cacao.