The chocolate in this Ugandan bar has been conched for 23 hours, which has produced a fragrant fruity aroma and creamy mouthfeel. It’s a fruit-driven flavour experience too, with bright notes of strawberry, blueberry, and cherry.
Every bar in Zotter’s Labooko range comes in two 35g bars, which makes them ideal for sharing and exploring together the differences between bean varieties, percentages, and flavours.
ABOUT THE MAKER
Josef Zotter is one of the long-established heroes of the craft chocolate movement. He has been producing chocolate since 1992, became famous for his wacky flavour combinations (scarlet runner bean and coriander pastry, anyone?), and was one of the earliest to produce 100% Organic and Fairtrade products. He has worked tirelessly to improve the lives of his growers around the world, engaging in numerous initiatives in Latin America, Africa, and Southeast Asia. He also runs an outstanding chocolate factory visitor experience – The Zotter Experience – that is a must-see for any chocolate-loving visitors to Austria.
The beans in this bar were sourced from Bundibugyo, a district of western Uganda that borders the Semuliki National Park. Over one thousand small-scale cocoa farmers hand-pick the large cocoa beans they know as “Selection Noir de Noir”. Renowned for its cocoa production, the district also neighbours the Rwenzori Mountains, a diverse ecosystem that is legendary for holding the source of the Nile River.