Manoa Hawaii Hilo 70% 87/100

 

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This bar is made using beans grown on Hilo(the big island), Hawaii. Once harvested the beans are shipped to Kailua, on the windward side of Oahu, where Dylan Butterbaugh and Daniel O’Doherty turn them into chocolate bars at Manoa’s bean to bar chocolate factory. Continue reading

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Zotter Togo 65% 85.5/100

 

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This bar is made with cocoa beans supplied via Gebana from cooperative famers in Togo. Once harvested these beans are shipped to Bergl in southern Austria, where Josef Zotter turns them into one of his innovative chocolate bars. You can read more about Zotter’s long and varied history here. Continue reading

The Smooth Chocolator Australia 72% 87/100

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This bar is made using cocoa beans grown in Shannonvale, Queensland the north of Australia. After harvest these beans are shipped to Geelong, Australia, where Yoon Kim turns them into one of her Australian chocolate bars. Continue reading

Soma Vanua Fiji 55% Dark Milk 91.5/100

 

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This bar is made with amelonado and TSH (Trinidad Selected Hybrids) cocoa beans from Mataswalevu Cocoa Farm, located in the northern hills of Vanua Levu Island. Once harvested these beans are shipped to Torronto, Canada where Cynthia and David of Soma chocolate fame help to turn them into one of their distinguished chocolate bars. Continue reading

Solomon’s Gold 70% 88/100

 

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This bar is made using amelonado and trinitario cocoa beans from the Solomon Islands. Once harvested these beans are processed by Glenn Yeatman at Solomon’s Golds’ factory on the north island of New Zealand. You can read more about the cocoa here. Continue reading

Hogarth Fiji Matasawalevu 73% 91.5/100

 

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This bar is made with amelonado and TSH (Trinidad Selected Hybrids) cocoa beans from Mataswalevu Cocoa Farm, located in the northern hills of Vanua Levu Island. Once harvested they’re shipped to a small factory located in Nelson, New Zealand, where Karl and Marina Hogarth turn them into one of their chocolate bars. Continue reading

Solkiki India Kaithapara Vanam 71% 90/100

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This bar is made using hybrid cocoa beans with a strong presence of forastero, but some white beans, transplanted from Amboyna, Indonesia, in the Idukki region of Kerala of Southern India. Once harvested and processed they are shipped to Iris and Bob in Dorset, where foregoing their degrees in Clinical Psychology and Human-Computer Interaction, they instead turn their passion and skills to turning these beans into one of their vegan chocolate bars. Using cobbled together equipment at their dedicated chocolate workshop, they stonegrind their chocolate using intensive labour in place of high tech gadgetry to produce their craft chocolate. Continue reading