The Ecuadorian cocoa in this bar gives it a powerfully roasted, slightly yeasty flavour with an astringency that remains in the mouth as a pleasant aftertaste. Smooth and with a clean snap, this bar has green notes and is perfect for those who love their chocolate dark and powerful.
But don’t just take our word for it! Have a look below at what the attendees of one of our recent Virtual Tastings had to say about it.
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 in this bar are Heirloom Designated Arriba Nacional beans, grown on Samuel Von Rutte’s Hacienda Limon estate in the Guayas Basin, Ecuador. Unusually, Samuel pre-dries the cocoa seeds before fermentation, which reduces both acidity and bitterness and contributes to their rich and nutty caramel profile.