Malmo Chokladfabrik Venezuela Chuao 70% 88/100

This bar is made using criollo beans from Chuao Village on the northern coast of Venezuela. Once harvested they’re shipped to Malmo in Sweden, where they’re turned into one of Malmo’s chocolate bars.

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Malmo Esmeralda Ecuador 68% 87.5/100

This bar is made with arriba cocoa beans from Ecuador. Once harvested they’re shipped to Malmo in Sweden, where they’re turned into one of Malmo’s chocolate bars. Continue reading

Malmo Chokladfabrik Madagascar Sambirano 70% 89.5/100

This bar is made with trinitario beans from Akesson’s estate in the Sambirano Valley of Madagascar. Once harvested they’re shipped to Malmo in Sweden, where they’re turned into one of Malmo’s chocolate bars. Continue reading

Chocolarder Dominican Republic OKO Caribe Dark Milk 60% 91/100

This bar is made using criollo/trinitario beans from Duarte Province in northern Dominican Republic. Once harvested these beans are shipped to Falmouth in Cornwall where Mike Longman turns them into one of his Chocolarder bars. You can read more about the bar and buy it direct, here – https://www.chocolarder.com/product/oko-caribe-60-browned-butter-milk/  Continue reading

Chocolarder Peru Ashaninka 72% 89.5/100

This bar is made with Amazonian criollo beans grown in eastern regions of Peru in the Amazon Jungle, by the Ashaninka tribe. Once harvested these beans are shipped to Falmouth in Cornwall where Mike Longman turns them into one of his Chocolarder bars. You can read more about the bar and buy it here – https://www.chocolarder.com/product/ashaninka-72-dark/
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Heist Madagascar ‘Girls Who Grind’ Espresso & Peanut Butter 75% 88.5/100

This bar is made using Madagascan cocoa beans and blended with ground coffee beans and peanut flour. Once harvested these beans are shipped to Caridff where Mikey turns them into one of Heist’s playful chocolate bars. Continue reading

Zotter Labooko 73% 2017 Vintage Dry Aged 90/100

This bar is made using a blend of cocoa beans from five different single origins, Brazil, Guatemala, Ecuador, Peru and the Congo. 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 – https://www.zotter.at/en/about-zotter/biography.html

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