Great chocolate is the result of great agriculture!
Single Origin Bars:
Madagascar, Sambirano 70%: This chocolate is bright and cheerful, with some surprisingly identifiable dried fruit flavors.
Peru, Cajamarca 70%: Imagine delicious chocolate. Now imagine it better. These cocoa beans originate from a high, secluded canyon and have developed a very unique bouquet having been undisturbed and allowed to come into its own for hundreds of years. Very special cacao!
Trinidad, Gran Couva 70%: From the birthplace of the Trinitario variety, the chocolate soil of Gran Couva results in a spicy, rich chocolate whose dynamic flavor profile is rivaled only by the complicated and intriguing history of the region.
Double Origin bars:
70% bar: Double origin blend showcased in a floral wrapper celebrating the City of Roses! So pretty and so tasty!
Salt: The Fleur de Sel opens up the flavor of the double origin chocolate. Recommendation: place chocolate on your tongue salt-side-down.
Salt & Nibs: Adding nibs to the chocolate gives a slight acidic edge to the chocolate and you get the unique and ever forgiving crunch that from the cocoa butter rich, roasted nibs! Forget it, this is edible heaven.
Toasted Sesame Bar: They sprinkle some toasted sesame seeds onto the double origin blend and make a combination that tells a story. The sesame and the chocolate are like two best friends, holding hands, walking down a path chatting and laughing until they disappear on the horizon, swallowed up by a beautiful morning.
Dark Milk: This might be the best milk chocolate on earth. They use Peruvian cacao. It would require metaphors of metaphors and teams of poets to accurately describe not only the taste but the feeling this chocolate inspires. The Divine Comedy may well have had another entire part had we made this chocolate in Italy in the early 1300’s. Inferno, Purgatorio, Paradiso, and Dark Milk Chocolato.
25g (.88 oz) each.