This Academy of Chocolate 2022 GOLD award-winning 70% dark chocolate is vibrant from the get go. We get the tropical and citrus juiciness and acidity, with the grounding tea leaf astringency and rich cocoa body.
ABOUT THE MAKER
Standout Chocolate launched onto the craft chocolate scene as a one-man-band in 2018. Fredrik Martinsson, Standout’s founder, has a background in engineering and specialty coffee, and he uses that experience and skillset to craft his award-winning chocolate in Kållered, Sweden. He sources his cocoa beans directly from co-operatives and farmers all over the world, aiming to create “a better world, through social, environmental and economic sustainability for the farmers.”
The 200 hectares surrounding Lake Lachua, Guatemala, are home to the Q’eqchi’ Maya, who rely on the traditional cultivation of cocoa, honey, cardamom, and corn for their livelihoods. They have partnered with Cacao Verapaz, the Guatemalan division of Uncommon Cacao, to centrally ferment and export their high-quality, fine-flavour beans to the international market.
Lynette A. –
A good bar. It is astringent and acidic. I agree with the tasting notes of strawberry and citrus. I prefer the Belize Stand Out bar to the Lachua as I’m not a fan of astringency but it is a good bar. It is worth comparing it to their other single origins. The differences in all of their single origin bars make it a nice option for tastings. Because they are all excellent with different flavor notes, it’s a great set to use to showcase how different chocolate can taste.