Morin – Dabaiba, Panama 63% Dark Chocolate
The prestigious Morin family have been making chocolate in France since 1884 and the company is now run by Franck Morin. In 1958 Franck’s grand-father, André, opened a chocolate factory and started to make bars. Morin source their cocoa beans from a range of places around the world, including Trinidad and Tobago, Ecuador, São Tomé and Principé, Madagascar, Venezuela and Jamaica.
The cocoa beans for this bar are from the first Cocoa Cooperative established in Panama in 1952. At that time it had 19 members. Today there are 1,500 members and more than 3,000 families benefit from the cooperative’s programs. The Cocoa is grown in a UNESCO World heritage site, whose rainforest contains extraordinary biodiversity. In 1997, following a history of environmental degradation, the Ngöbe-Buglé region in northwestern Panama finally acquired provincial autonomy. And the Ngöbe and Buglé peoples are now co-operating together to grow this cocoa. Because the farmers are all quite isolated, the the post-harvest processing of the cocoa, from fermentation to drying, is done individually. But they still manage to maintain extremely high standards
This is a smooth, rich dark chocolate with a flavour profile that one can only describe as chocolate pudding. This dark bar is on the slightly sweeter side at 63%, but boy does it delight the palate. There is light acidity with a delicate nutty flavour.
Weight 100 g Type of Chocolate Maker Cocoa Percentage Maker Country
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Energy 606kJ/2519kcal Fat 43.6g of which - saturates 26.3g Carbohydrates 44.5g of which - sugars 27.1g Protein 8.8g Salt 0.08g
- Milk (traces), nuts (traces), sesame (traces)
- Cocoa beans 63, 45%, cane sugar 29, 5%, cocoa butter(bio) 6, 74%, sunflower lecithin 0.31%
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A truly French chocolate maker, the Morin family have been making hand-crafted bean-to-bar chocolate in their workshop in Donzère for over 130 years. Read more about Chocolaterie A. Morin