Tosier Chocolate Maya Mountain Belize 70% 93/100

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This bar is made using a mixture of trinitario and criollo cocoa beans from from Maya Cacao an export co-op comprised of just 750 family farmers each with about an acre of land in Toledo, Belize. Once harvested they’re supplied via Uncommon Cacao – There’s some neat little infographics about the beans on Tosier’s website https://www.tosier.co.uk/ – to Ipswich where Deanna Tilston turns them into one of her chocolate bars.

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Krak Chocolade Costa Rica Maleku 70% 89/100

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These trinitario beans are from the Guatuso region of Costa Rica. Once harvested Krak Chocolade sources them from Daarhouwer before turning them into one of his chocolate bars in Arnhem, Netherlands. Continue reading

Dormouse Guatemala Lachua 100% 92/100

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This bar is made with trinitario, upper amazon forastero and amelonado beans from the Alta Verapaz region in central Guatemala. Once harvested they’re shipped to the Great Northern Warehouse in Manchester where Isobel and Karen turn them into one of their single origin chocolate bars. Continue reading

Dormouse Venezuela Patanemo 75% 92/100

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This bar is made with trinitario cocoa beans from Patanemo, a cacao growing region on the northern coast of Venezuela, a patch that contains the likes of Puerto Cabello, Ocumare and Cuyagua. Once harvested they’re shipped to the Great Northern Warehouse in Manchester where Isobel and Karen turn them into one of their single origin chocolate bars. Continue reading

Chocolat Bonnat Peru Cacao Cusco 75% 89.5/100

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This bar is made with cocoa beans from the Cusco region of roughly south eastern Peru. Once harvested the beans are shipped to Voiron in France where Stephane Bonnat turns it into one of his ‘Les Grand Crus’. Chocolat Bonnat have too much history and expertise to write about here, but have a plethora of information available on their website http://www.bonnat-chocolatier.com/fr including an ungodly array of single origin and grand cru chocolate bars for you to marvel at. Continue reading

Chocolat Bonnat Peru Apotequil 75% 92.5/100

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This bar is made using white ‘Porcelana’ cocoa beans from Peru. Once harvested the beans are shipped to Voiron in France where Stephane Bonnat turns it into one of his ‘Les Grand Crus’. Chocolat Bonnat have too much history and expertise to write about here, but have a plethora of information available on their website http://www.bonnat-chocolatier.com/fr including an ungodly array of single origin and grand cru chocolate bars for you to marvel at. Continue reading

Chocolat Bonnat Brazil Maragnan 75% 91/100

 

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This bar is made using Maragnan cocoa beans from the state of Para in the northeast of Brazil. Once harvested the beans are shipped to Voiron in France where Stephane Bonnat turns it into one of his ‘Les Grand Crus’. Chocolat Bonnat have too much history and expertise to write about here, but have a plethora of information available on their website http://www.bonnat-chocolatier.com/fr including an ungodly array of single origin and grand cru chocolate bars for you to marvel at. Continue reading