Dormouse Chocolate Philippines Experimental Harvest Kablon Yellow 72% 89.5/100

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This bar is made using cacao beans sourced direct from Kablon Farms in collaboration with Moulinet Chocolat, located south west of Davao in South Cotabato on the most southerly of islands in the Philippines. With this bar in particular only being made from cocoa beans from yellow coloured cacao pods. Once harvested they’re shipped to the Old Grenada Studios in Manchester where Isobel and Karen turn them into one of their single origin chocolate bars. Continue reading

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Dormouse Chocolate Peru Gran Nativo Blanco 80% 90/100

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This bar is made using cocoa beans from the Piura region of north west Peru, sourced directly in collaboration with CacaoTales. Once harvested they’re shipped to the Old Grenada Studios in Manchester where Isobel and Karen turn them into one of their single origin chocolate bars. Continue reading

Marks & Spencer Papua New Guinea Karkar Dark Milk 44% 84/100

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Karkar is an island close to the north east coast of Papua New Guinea. Once harvested these beans are made into one of Marks and Spencer’s single estate chocolate bars. Continue reading

Dormouse Chocolate India 90% 92/100

 

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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 they’re shipped to the Old Grenada Studios in Manchester where Isobel and Karen turn them into one of their single origin chocolate bars. Continue reading

Solkiki Philippines Kablon 2015 Vaulted 70% 90.5/100

 

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This bar is made using cacao beans sourced direct from Kablon Farms in collaboration with Moulinet Chocolat, located south west of Davao in South Cotabato on the most southerly of islands in the Philippines. 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

Solkiki India Kaithapara Vanam 75% 89.5/100

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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

Solkiki Belize Toledo Unroasted Vaulted 2014 77% 92.5/100

 

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This mix of trinitario and criollo beans are sourced 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 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