Damson Chocolate Nicaragua Johe 70% 91/100

This bar is made using single variety Johe beans from Ingemann Fine Cocoa. Once harvested these beans are shipped to Damson’s chocolate workshop in Islington before being processed and combined to make this chocolate bar. Run by Don Ramsey of Chocablog fame, Damson chocolate represents the transition from chocolate blogger, to chocolate judge, to chocolate bar seller, to chocolate bar maker, the only thing left now will be for Damson to start growing their own cocoa beans.

J. Cocoa Nicaragua Tenor 66% 91/100

This bar is made using a single region blend of trinitario cocoa grown in the region of La Dalla, Matagalpa called Tenor, with the beans supplied by Ingemann Fine Cocoa. Once harvested these beans are shipped to Hassocks in West Sussex, where they are stone ground and hand tempered by J. Cocoa into one of their fine chocolate bars.

J. Cocoa Nicaragua O’Payo 80% 84/100

This bar is made using single region cocoa grown in Waslala, the Boswas Natural Reserve in the Northern mountains of Nicaragua called O’Payo, with the beans supplied by Ingemann Fine Cocoa. Once harvested these beans are shipped to Hassocks in West Sussex, where they are stone ground and hand tempered by J. Cocoa into one of their fine chocolate bars.

J. Cocoa Nicaragua Rugoso 70% 88/100

This bar is made using single variety Rugoso beans from Ingemann Fine Cocoa. Once harvested these beans are shipped to Hassocks in West Sussex, where they are stone ground and hand tempered by J. Cocoa into one of their fine chocolate bars.