This dark chocolate bar has a biscuity profile with hints of roasted nuts, light warm notes of spices and a sweet finish.
ABOUT THE MAKER
Iris and Bob began experimenting with chocolate in 2008, after feeling distinctly underwhelmed by their search for vegan white chocolate. Now they’ve developed a wide range of white, milk, and dark bars, all of them vegan, and all of them created out of their beautiful off-the-grid 1650s cottage in Dorset, UK.
Cacao from the Philippines has slowly started to make its mark in the craft chocolate world, largely thanks to the work of Estela, the one woman force of nature behind Moulinet Cacao. Moulinet Chocolat started with a Crowdfunder campaign to fund a UK-based company and a Fine Chocolate Cooperative for the Philippines. Estela is now working hard at establishing the identity of Philippine cacao in the world market. She has brought experts from around the world, such as Duffy Sheardown of Duffy’s and Martin Christy of the IICCT to the Philippines to share their knowledge and skills with the local chocolate community. They have given guidance on all stages of the chocolate making (and tasting!) process, covering topics such as fermentation, chocolate making and tasting the finished bars.
Estela has particularly close ties to Kablon Farms, a name that is familiar to craft chocolate lovers from around the world, and the source of the cacao for this bar. Kablon Farms is a family run farm that started back in 1956. It was originally 12 acres, and was established as a multicrop farm, a concept that was unusual in the Philippines at the time. The main plantation is situated at the foot of Mount Matutum and has now grown to 56 acres. It also has two supplementary plantations in Brgy. Bunao and Sta. Lucia.