Tasting notes of deep fruits and a rounded chocolatey profile.
ABOUT THE MAKER
Sandra and Nicolas started crafting chocolate in Paris in 2017, after realising that their favourite chocolate tended to come from American or Canadian makers rather than from their native France. They place great emphasis on using only the best natural ingredients, working to transparent, zero-additive recipes that elevate the cocoa beans, and standing by fair prices and long-term commitments to their farming partners around the world.
The beans for this bar were sourced from Kokoa Kamili in the Kilombero Valley, Tanzania. Simran and Brian set up Kokoa Kamili in 2015 with the model of paying premium prices for wet cocoa which they then ferment, and dry, in their own facilities. This is not just more efficient for the farmers, but it also ensures far higher prices can be realised for these cocoa beans. In the height of harvest season, Kokoa Kamili employs 50 people from their village, and has set up a scholarship fund for local girls to go to the nearby secondary school.
This bar was featured in our January 2021 subscription box. You can see what Spencer and Mika had to say about it in the video below: