This deeply complex bar has beautiful notes of stoned fruits at first, before melting into honey and a gentle smokiness.
ABOUT THE MAKER
The Eurasian Coot, or rather Taucherli to the locals in Zürich, is what this chocolate maker is both named and illustrated after. Kay Keusen, the man behind Taucherli chocolate, produces both couverture and bean to bar chocolate. What with Switzerland’s illustrious history and reputation of chocolate making, Kay’s bean to bar range was an ambition to take “customers on a journey” and to reinvent what it means to be a Swiss chocolatier. It became apparent to Kay that the majority of “Swiss” milk chocolate truly wasn’t Swiss at all, as it was instead being produced abroad.
The Kerta Semaya Samaniya (KSS) cooperative was founded in Jembrana in 2006, and today supports over 600 organic-certified farmers. The program is primarily committed to promoting equality between women and men, offering agricultural training courses and teaching women to train other female farmers.
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