The quality of chocolate is closely tied to time and place. Flavor changes with the seasons and is intricately tied to the soil and climate in which it is grown. This Madagascar bar is a perfect example of these flavors. Around the end of the 19th century cacao trees from Venezuela were brought to some plantations in Madagascar.
Bean Origin: Madagascar
Ingredients Used: 4 - Cacao Beans, Sugar, Cocoa Butter, Vanilla
Cocoa Content: 70%
Weight: 2.0 oz
Allergy Information: Made in a plant that processes milk on antique equipment that may have been used to process tree nuts and soy.
Tasting Notes: It has a fruity almost plum-like flavor that is natural to these beans but sometimes repressed by other chocolate makers. There is a buttery subtext to the bar that many pastry chefs love. At the end of tasting the bar, you will taste a slightly acidic citrus-like finish that some would describe as having a hint of lemon or raspberry.