Valrhona Lait Jivara 40% 82.5/100

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This dark milk bar is made using a blend of cocoa beans. Once harvested these beans are shipped to Le Harve and then driven to Tain-l’Hermitage, part of the Rhone Valley, an area particularly famous for growing wine, where Valrhona turn them into one of their Grand Cru chocolate bars. Continue reading

Best of Berlin: Coffee & Chocolate Part 2

Coffee Profilers 

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Getting up the following day with the intention to head to Silo Coffee for brunch, the tube stop let us out conveniently across the road from Coffee Profilers and so we headed there for a quick coffee stop on the way. Entering in to the quiet soft space, we immediately relaxed from the drizzly unwelcoming weather outside and found some seats on the communal long table towards the back before we took a look over the menu.  Continue reading

Valrhona Alpaco Noir 66% 86/100

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This bar is made with beans from Ecuador. Once harvested these beans are shipped to Le Harve and then driven to Tain-l’Hermitage, part of the Rhone Valley, an area particularly famous for growing wine, where Valrhona turn them into one of their Grand Cru chocolate bars.  Continue reading

Valrhona Noir Tainori 64%

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This bar is made with beans from the Dominican Republic. Once harvested these beans are shipped to Le Harve and then driven to Tain-l’Hermitage, part of the Rhone Valley, an area particularly famous for growing wine, where Valrhona turn them into one of their Grand Cru chocolate bars.  Continue reading

Valrhona Manjari Noir 64% 85.5/100

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This bar is made with trinitario beans from the Sambirano Valley in north west Madagascar. Once harvested these beans are shipped to Le Harve and then driven to Tain-l’Hermitage, part of the Rhone Valley, an area particularly famous for growing wine, where Valrhona turn them into one of their Grand Cru chocolate bars.  Continue reading

Valrhona Caraibe Noir 66% 85/100

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This bar is made from a blend of trinitario beans from the Caribbean. Once harvested these beans are shipped to Le Harve and then driven to Tain-l’Hermitage, part of the Rhone Valley, an area particularly famous for growing wine, where Valrhona turn them into one of their Grand Cru chocolate bars.  Continue reading

Valrhona Guanaja Noir 70% 86/100

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This bar is made from a blend of criollo, trinitario and forastero cacao and named after the island where Christopher Colombus landed. Once harvested these beans are shipped to Le Harve and then driven to Tain-l’Hermitage, part of the Rhone Valley, an area particularly famous for growing wine, where Valrhona turn them into one of their Grand Cru chocolate bars.   Continue reading