Beau Cacao Serian Malaysia 72% 90.5/100

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This bar is made using beans grown by Mr Cyril at the Serian Estate in Northwest Borneo. Once harvested they’re shipped to east central London where Bo San Cheung and Thomas Delcour turn them into one of their attractive chocolate bars. Continue reading

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Chocolat Bonnat Indonesia Surabaya 65% Dark Milk 91/100

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This bar is made using cocoa beans from the island of East Java, named after the city port of Surabaya. Once harvested the beans are shipped to Voiron in France where Stephane Bonnat turns it into one of his ‘Les Grand Crus’. Chocolat Bonnat have too much history and expertise to write about here, but have a plethora of information available on their website http://www.bonnat-chocolatier.com/fr including an ungodly array of single origin and grand cru chocolate bars for you to marvel at.  Continue reading

Beau Cacao Asajaya Malaysia 73% 92/100

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This bar is made using beans grown by Mr Chang at the Asajaya Estate in Northwest Borneo. Once harvested they’re shipped to east central London where Bo San Cheung and Thomas Delcour turn them into one of their attractive chocolate bars. Continue reading

Damson Chocolate Nicaragua Johe 70% 91/100

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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. Continue reading

Chocolate Tree Peru Chililique 70% 91.5/100

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This bar is made with beans sourced direct from Chililique in the north west of Peru, in collaboration with CacaoTales. You can read about the farm and the visit here. 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

Damson Chocolate Tanzania Kokoa Kamili 70% 88/100

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This bar is made using beans from Kokoa Kamili, a predominantly trinitario variety from the Kilombero Valley in Morogoro region of Tanzania. 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. Continue reading

J. Cocoa Nicaragua Tenor 66% 91/100

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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. Continue reading