This bar is made with trinitario cocoa beans from Akesson’s Farm in Madagascar. Once harvested these beans are shipped to Toronto, Canada, where David Castellan and Cynthia Leung turn them into one of Soma’s exciting chocolate bars. Continue reading
This bar is made using cocoa beans from Madagascar. Once harvested these beans are processed in Madagascar by Menakao in Antananarivo. Continue reading
This bar is made using cocoa mass from Madagascan cocoa beans. The bar is manufactured in Italy on behalf of Marks and Spencer. Continue reading
This bar is made with criollo, trinitario and forastero beans harvested from the Sambirano Valley in Madagascar by Chocolat Madagascar. Once supplied these beans are processed at Cacao Elora’s home just outside of Matlock in Derbyshire.
The world of craft chocolate can be a daunting place, it can be hard to know what you might like and even harder to find it. With origin lists as long as your arm and lists of chocolate makers even longer, it can be difficult to know where to start or where to stop in looking for your perfect chocolate bar. For some that’s part of the pleasure of craft chocolate, the journey of discovering different flavours, different origins and different makers, but it all comes at a cost, one that newcomers to craft chocolate might find difficult to stomach. Fortunately it’s not like looking for a bottle of wine, no matter how loose your purse strings, it’s unlikely you’ll be spending more than £20 for a bar of chocolate and while some bars might seem pricey, there’s often a lot of good reasons to pay more for your chocolate. That said, it’s always nice to feel like you’re getting value for money and with the aim of encouraging all those thinking of dipping their toes in the water, to dive straight in, I’ve compiled a list of bean to bar craft chocolate makers that not only make great chocolate, but offer great value for money too. Continue reading
This bar is made using trinitario beans grown from saplings that originated in Java, on Betrtil Akesson’s Befojo farm in the fertile Sambirano valley located in the north west of Madagascar. Once harvested these beans are processed by the farm’s owner Bertil Åkesson in Notting Hill, London. Continue reading
This bar is made with cocoa beans from the lower Sambirano valley in the north west of Madagascar. Once harvested and processed these beans are shipped to Park City, Utah where Ritual Chocolate use traditional European methods to turn them into one of their chocolate bars. Continue reading