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

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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

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Le Chocolat Alain Ducasse Colombia 75% 90/100

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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

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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