Description
TASTING NOTES
This rich dark chocolate bar hosts notes of dry fruits and nuts. Owing to the variety of bean, Piura Blanco, the white cacao give a an additional fresh fruitiness to this bar.
ABOUT THE MAKER
After a long and successful career at IBM, international jet-setter Chris Brennan briefly retired before deciding to pioneer the making of sourdough and other breads in his idyllic countryside bakery in Orford, Suffolk. About a decade later, he and his daughter Joanna decided to delve into crafting award-winning chocolate in their eponymous bakery situated on Pump Street, and have won numerous awards for both their chocolates and their innovative packaging.
THE BEANS
The beans for this bar are source from the single village estate of La Pareja. This bar is named after cacao producer, Don Ramon, who is working to conserve the rare cacao variety, Piura Blanco – for the past ten years, along with Narandino, he has been working on the reforestation of the white cacao.
Annie R. –
I am new to the delights of dark chocolate so I’m no expert. However I find this chocolate truly outstanding. it has such a dark and shiny appearance in it’s re-sealable package, which is so welcome. I was a bit itimidated by the look to be honest but the taste is quite honestly remarkable.
To me it had an earthy beginning but quickly followed by deep rich dried fruitiness that made it hard to believe it wasn’t full of raisins and other dried fruit.
It ends for me with an almost treacle like depth and darkness which was superb. It has stayed in my mind and memory all day since tasting.