This bar won Gold in the Academy of Chocolate 2018. The flavour profile of this 2017 harvest is a bold and bountiful one. Rich caramel and honey trickle through bright, tangy, tropical fruits, with pineapples in the foreground. Deanna personally likes to pair this fruity chocolate with a classic, creamy Stilton.
ABOUT THE MAKER
Deanna Tilston launched Tosier in Suffolk in 2017 as part of her personal journey to learn about and craft great-quality chocolate. This endeavour has turned into an award-winning chocolate maker dedicated to giving farmers a fair price as part of a transparent and traceable supply chain. Tosier’s chocolate is made in twenty-four-kilogram batches, allowing Deanna to keep a close eye on each step of the chocolate-making process. It also means that no batch of chocolate Deanna makes will ever be quite the same; each batch and harvest that Tosier receives has different characteristics. We think this variety is part of the beauty of craft chocolate.
The beans in this bar have been sourced from Maya Mountain Cacao, one of the earliest centralized fermentery social enterprises. Established in 2010 in the early stages of the Craft Chocolate boom, Maya Mountain works with over 350 cocoa-growing families in southern Belize to process their beans centrally, which allows them to export high-quality cocoa beans to premium-paying craft chocolate makers.
But don’t just take our word for it! Have a look at what the attendees at one of our recent Virtual Tastings had to say about it: