This bar is made with beans from 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
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
This dark milk bar is made using beans from Ghana. Once harvested these beans are shipped to the Reinickendorf borough of Berlin where they are processed by Moser Roth. Moser Roth has been owned by parent company Storck since 2007. All of Moser Roth’s chocolate is UTZ certified and you can read more about what it means to be ‘UTZ certified’ at https://utz.org/
This bar features a combination of cocoa beans from Bachelor’s Hall Estate in Jamaica and a honey processed coffee roasted by Monmouth Coffee Company from Raja Batak in Indonesia. The predominantly Trinitario beans with some Criollo and Forastero are grown by Desmond Jadusingh on the Bachelor’s Hall Estate, which sits below the Blue Mountains of the St Thomas Parish on the south eastern end of Jamaica. The coffee comes from Raja Batak growing various cultivars near Lake Toba in northern Sumatra. Bringing all these ingredients together Pump Street Bakery combine them at their bakery in the small Suffolk coastal town of Orford in order to create another of their marvellous inclusion bars. Continue reading
Using cocoa beans from Ghana, Sun and Stephen Trigg use their chocolate know how to help turn these into one of their dark milk chocolate bars at their workshop in Kirkstall, Leeds. Continue reading
Based in Lima, Peru, chocolate makers Cacaosuyo use Peruvian beans to make their chocolate bars, with the whole bean to bar process taking place in the beans country of origin, before the finished product is shipped worldwide to be eaten. These beans come from the Piura region of Peru on the north western coastline, notorious for their pale white colour these beans are thought to be white criollo, but not necessarily the same genetically as Porcelana. Cacaosuyo like to test all the beans they use for genetics and are pretty particular about which trees get harvested.
This bar is made with fine flavour Arriba cacao beans from Ecuador grown on the El Ensueno farm. Once harvested these beans are shipped to Haddington just east of Edinburgh to Chocolate Tree’s factory where husband and wife team Alastair & Friederike Gower turn these beans into one of Chocolate Tree’s chocolate bars. Continue reading