Pralus Ecuador Arriba 75% 88.5/100

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This bar is made with arriba cocoa from Buena Fe in the Los Rios province of Ecuador. Once harvested these beans are shipped to Pralus’s manufacturing plant in Roanne, where he turns them into his world famous chocolate bars. Continue reading

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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

J. D. Gross Ecuador Arriba Superieur 81% 84/100

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These Arriba Nacional cocoa beans come from west central Ecuador from the banks of the Vinces River in the region of Los Rios. Once harvested they’re shipped to Berlin where Rausch Schokolade turn them into one of their chocolate bars, before rebranding them as J. D. Gross for Lidl. Continue reading

J. D. Gross Ecuador 70% 86/100

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These Arriba Nacional cocoa beans come from west central Ecuador from the banks of the Vinces River in the region of Los Rios. Once harvested they’re shipped to Berlin where Rausch Schokolade turn them into one of their chocolate bars, before rebranding them as J. D. Gross for Lidl. Continue reading

J. D. Gross Ecuador 70% with Raspberry 78/100

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These Arriba Nacional cocoa beans come from west central Ecuador from the banks of the Vinces River in the region of Los Rios. Once harvested they’re shipped to Berlin where Rausch Schokolade turn them into one of their chocolate bars, before rebranding them as J. D. Gross for Lidl. Continue reading

Pump Street Bakery Ecuador Hacienda Limon 75% 87/100

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From central Ecuador inland from the coast in Los Rios, Hacienda Limon grows Nacional Arriba cacao beans and uses traditional harvesting techniques to process their beans after harvest. You can read more about the farm on Pump Street Bakery’s website http://www.pumpstreetbakery.com/chocolate/ecuador. Once processed these beans are shipped to the small Suffolk coastal town of Orford for turning into one of Pump Street’s single origin chocolate bars. A bakery may seem like a strange place to be producing chocolate bars, but if you’ve ever tasted their single origin Ecuadorian milk pain au chocolat, you’ll appreciate that Pump Street’s passion for and dedication to baking transfers just as well to chocolate making, as it does to producing wonderful baked goods. Continue reading