Le Chocolat Alain Ducasse Brazil Ferme Leolinda 75% 87/100

DSC_0603

This bar is made using white forastero or ‘Catongo’ beans from the Bahia region of Brazil. Once harvested they’re shipped to Paris to the Manufacture de chocolat where Alain Ducasse and Nicolas Berger turn them into one of their chocolate bars. Continue reading

Advertisements

Le Chocolat Alain Ducasse Colombia 75% 90/100

DSC_0602

This bar is made with trinitario beans from the Tumaco region in the South of Colombia. Once harvested they’re shipped to Paris to the Manufacture de chocolat where Alain Ducasse and Nicolas Berger turn them into one of their chocolate bars. Continue reading

Le Chocolat Alain Ducasse Mexico Carmelo 75% 93/100

DSC_0604

This bar is made from white criollo beans the Northern coast of Mexico’s Tabasco region. Once harvested they’re shipped to Paris to the Manufacture de chocolat where Alain Ducasse and Nicolas Berger turn them into one of their chocolate bars. Continue reading

Pierre Marcolini Cameroun Domaine Dark Mungo 70% 90.5/100

DSC_0613

This bar is made with forastero beans from the “Dark Mungo” estate located in the Upper Penja region on the Cameroon coast. This is an experimental farm with a very small production exclusively for Marcolini. Once harvested these beans are processed by Pierre Marcolini in Belgium before becoming one of their Single Origin chocolate bars. Continue reading

Pierre Marcolini Venezuela Hacienda Chuao 78% 89/100

DSC_0612

This bar is made using cocoa beans from Hacienda Chuao in Chuao village on the northern coast of the Aragua region in Venezuela. One of the most famous villages in cocoa due to the isolated growth of ancient criollo bean varieties. Once harvested these beans are processed by Pierre Marcolini in Belgium before becoming one of their Single Origin chocolate bars. Continue reading

Pierre Marcolini Mexico Finca La Joya 78% 91.5/100

DSC_0611

This bar is made using white criollo beans grown by Clara Echavarria at the Finca de la Joya plantation on the Northern coast of Mexico’s Tabasco region. Once harvested these beans are processed by Pierre Marcolini in Belgium before becoming one of their Single Origin chocolate bars. Continue reading

Best of Warsaw: Coffee & Chocolate Part 3

Kawiarnia Filtry

DSC_0755

In the afternoon following EmeSen, we made our way out to Kawiarnia Filtry in one of the more unsuspecting residential areas of Warsaw. Quiet and unassuming from the outside with barely a sign, but enough of a presence to direct you in, we entered and approached the counter. With a number of coffees on the brew menu we picked a Layo Tiraga from Ethiopia roasted by Polish roasters Audun Coffee brewed on V60 and a slice of ridiculous chocolate cake to go with it. Continue reading