A chocolate premiere: a dark, fine chocolate produced from the very first organic and fair trade cocoa in Madagascar!
Cocoa from Madagascar is in great demand worldwide. It is also rare, as Madagascar produces the best African cocoa by a mile. Finally now, this wonderful island's noble cocoa is available in organic and fair trade quality, and we, having waited for an eternity, are the first ones to get our hands on it.
This cocoa is cultivated in the legendary Sambirano Valley, Madagascar's main cocoa growing region, where there are a few big plantations, but also many small cocoa farms. We buy our cocoa beans from the COPROCASA Cooperative, a union of 170 small farms. The cocoa is grown in volcanic soil, thriving in the island's tropical and humid climate, and is a mixture of 20% Criollo, the world's finest cocoa bean, 60% Trinitario and 20% Forastero. An exquisite combination, which we gently roast in our bean to bar manufactory, then conche for a relatively short time in order to produce a very distinctive single origin 75% chocolate. It boasts a strong note of terroir with the cocoa bean's typical range of fruity flavours as well as possessing hints of citrus, red berries and a pleasing acidity accompanied by a little sweetness, courtesy of raw cane sugar.
Cocoa mass°*, raw cane sugar°*, cocoa butter°* (Single origin chocolate with cocoa beans from Madagascar)
(cocoa mass and cocoa butter): 75% minimum
|of which saturated||28||g|
|of which sugar||25||g|