Bolivian cacao is known for its honey like profile, and these notes are certainly present in this bar. It has a remarkably even melt, and a richness derived from the flavour of the beans and the rich, fudgey texture of the bar.
ABOUT THE MAKER
Oialla is the brainchild of top Danish chef Rasmus Bo Bojensen. Rasmus has cooked in the top kitchens of Europe, and run a number of his own restaurants for over a decade. He recently opened a restaurant in a tower of Denmark’s parliament building in Copenhagen, a visit to which is a must for visitors to the city. While his passion for food is instantly apparent to anyone who meets Rasmus, Rasmus’s adventures in cacao were inspired by his wife’s lifelong love of chocolate.
All of Oialla’s bars are crafted from Bolivian ‘wild’ cocoa beans. Cocoa trees have long grown wild in the rainforests of the Beni province. The trees grow on small islets, which become islands in the rainy season and can only be reached by boat! Oialla works with local growers who harvest, dry, and ferment the beans, before shipping them to Denmark to be crafted into chocolate.