Our single origin 72% MADAGASCAR dark chocolate (72% cacao and 28% cane sugar) is made using cocoa beans from our friend; Bertil Akesson owner of 'Akesson Plantation', a cacao farm in northern Madagascar in the Sambirano Valley. This cacao is hands down some of the best and most consistent in the world and we are honored to be able to work with it.
Without the use of any fillers like added cocoa butter, soy lecithin or vanilla, we are able to add only organic cane sugar in the making of this chocolate bar which allows us to highlight the classic citrus and red berry notes present in the cacao. Handcrafted from bean to bar in our Eureka, California chocolate factory.
"The Cacao from Bertil Akesson’s plantation in the Sambirano Valley of Madagascar is hands down some of the best and most consistent in the world. It was the first cacao we ever purchased and made into chocolate and continues to be one of our favorites. Classic citrus notes are balanced with fruit and nut. This chocolate continues to improve and challenge our pallets batch after batch."