Soma Old School Madagascar 66% 88/100

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This bar is made with trinitario cocoa beans from Akesson’s Farm in Madagascar. Once harvested these beans are shipped to Toronto, Canada, where David Castellan and Cynthia Leung turn them into one of Soma’s exciting chocolate bars. Continue reading

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Solkiki Peru Chililique 70% 91.5/100

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This bar is made with beans sourced direct from Chililique in the north west of Peru, in collaboration with CacaoTales. 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

Georgia Ramon Farenheit 264 Peru Piura Blanco Nacional 82% 89.5/100

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This bar is made using Piura Blanco Nacional beans from the Piura region in north western Peru, sourced in collaboration with SUMAQAO. This particular bar is roasted around 264 degrees Farenheit or the equivalent of 129 degrees Celsius, before being ground at around 50 degrees celsius. Once harvested they’re shipped to Bonn in Germany where Georg Bernadini and Ramona Gustmann of Confiserie Coppeneur fame help to turn them into one of Georgia Ramon’s chocolate bars.

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Georgia Ramon R.A.W. Farenheit 132 Peru Trinitario 82% 88/100

 

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This bar is made using Trinitario beans from the Tocache region in central Peru, sourced in collaboration with SUMAQAO. This particular bar is unroasted using lightly fermented beans that reach a maxium of 132 degrees Farenheit or the equivalent of 55.5 degrees Celsius. Once harvested they’re shipped to Bonn in Germany where Georg Bernadini and Ramona Gustmann of Confiserie Coppeneur fame help to turn them into one of Georgia Ramon’s chocolate bars.

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Dormouse Chocolate Philippines Experimental Harvest Kablon Red 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 red 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

Tcho SeriousMilk Mokaccino 92/100

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This bar is made by combining Tcho’s signature milk chocolate made from cocoa beans from Ecuador and Peru, with coffee from roasters Blue Bottle Coffee. This bar is produced at Tcho’s factory in Berkeley California. Continue reading

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