ABOUT THE BAR
After opening this 75% intense dark bar by Kankel, the aroma of fresh wood is immediate. Despite being intense to start with, the cocoa is clean, with a soft grapefruit flavour and a slight acidity, which eventually develops into notes of cardamom and white pepper.
ABOUT THE MAKER
The world of bean-to-bar chocolate has always been a passion for Juan Ángel Rodrigálvarez, a Spanish pastry chef with more than 30 years of experience. After spending many years tasting bars and educating others on what good chocolate really is, Juan decided he could give far more to the world by producing his very own chocolate. One of Kankel’s most principal philosophies is respect for the product, the plantations, and the land that gives the cocoa beans; thus, Kankel’s bars only use ethically-sourced, sustainable, and organic cacao.
ABOUT THE BEANS
The beans for this bar are grown and harvested by local farmers in Tupi, South Cotabato. The beans themselves are a Creole Trinitarian hybrid, which are native to the Davao area.