Daniel’s Delights Colombia Dark Milk 40% 87/100

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This bar is made using couverture from Casa Luker in Colombia. Once harvested, Casa Luker process the cocoa in the country of origin before shipping couverture to Europe. Where Daniel’s Delights turn them into one of their chocolate bars at their workshop in Stoke. Continue reading

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Willie’s Cacao ‘Pure Gold’ Venezuela Sur Del Lago 100% 86.5/100

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Translated roughly as south of the lake, these beans are grown just south of lake Maracaibo in Venezuela, not too far from where the famed porcelana grows. Once harvested the beans are shipped to Uffculme, a small town in Devon to Willie’s factory, where using antique machinery Willie begins the process of turning them into one of his delectable single estate cacao bars. Continue reading

Willie’s Cacao Peru Chulucanas 70% 92.5/100

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This bar is made using Criollo beans from the Morropon province near Piura in north western Peru. Once harvested the beans are shipped to Uffculme, a small town in Devon to Willie’s factory, where using antique machinery Willie begins the process of turning them into one of his delectable single estate cacao bars. Continue reading

Madecasse Madagascar 70% 87/100

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This bar is made with heirloom cocoa from Madagascar. Originally peace corps volunteers in Madagascar, Tim McCollum & Brett Beach grew to be chocolate makers, focussing on harvesting and processing cocoa at origin. Madecasse have and continue to produce finished chocolate bars in the Madagascan capital of Antananarivo, with this bar being produced in Italy. Continue reading

Chocolat Madagascar 85% 89/100

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This bar is made with criollo, trinitario and forastero beans harvested from the Sambirano Valley in Madagascar. Once harvested these beans are processed in the country of origin by Chocolaterie Robert at their factory in Antananarivo, before being turned into one of their chocolate bars to be shipped worldwide. Continue reading