product notes: berry, citrus, raisins, tannin
Bronze, Northwest Chocolate Festival 2017
Good Food Award Gold Seal 2012
Good Food Award Winner 2012
Gold Award, Northwest Chocolate Festival 2012
Madagascar's Sambirano Valley produces some of the most flavorful cacao in the world. Daily harvests from a single 600 hectare plantation are fermented six days to develop a signature fruitiness. Our light drum roast develops and enhances this cacao's fruity character. Days of stone grinding achieve a silky texture. Next, the chocolate is heated, mixed and aerated, this is conching. Our medium conche step mellows some of this cacao's raw acidic nature, resulting in a chocolate with complex flavors including notes of citrus, reminiscent of grapefruit.