Le Chocolat Alain Ducasse Brazil Ferme Leolinda 75% 87/100

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This bar is made using white forastero or ‘Catongo’ beans from the Bahia region of Brazil. Once harvested they’re shipped to Paris to the Manufacture de chocolat where Alain Ducasse and Nicolas Berger turn them into one of their chocolate bars. Continue reading

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Le Chocolat Alain Ducasse Colombia 75% 90/100

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This bar is made with trinitario beans from the Tumaco region in the South of Colombia. Once harvested they’re shipped to Paris to the Manufacture de chocolat where Alain Ducasse and Nicolas Berger turn them into one of their chocolate bars. Continue reading

Le Chocolat Alain Ducasse Mexico Carmelo 75% 93/100

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This bar is made from white criollo beans the Northern coast of Mexico’s Tabasco region. Once harvested they’re shipped to Paris to the Manufacture de chocolat where Alain Ducasse and Nicolas Berger turn them into one of their chocolate bars. Continue reading

Pierre Marcolini Cameroun Domaine Dark Mungo 70% 90.5/100

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This bar is made with forastero beans from the “Dark Mungo” estate located in the Upper Penja region on the Cameroon coast. This is an experimental farm with a very small production exclusively for Marcolini. Once harvested these beans are processed by Pierre Marcolini in Belgium before becoming one of their Single Origin chocolate bars. Continue reading

Pierre Marcolini Venezuela Hacienda Chuao 78% 89/100

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This bar is made using cocoa beans from Hacienda Chuao in Chuao village on the northern coast of the Aragua region in Venezuela. One of the most famous villages in cocoa due to the isolated growth of ancient criollo bean varieties. Once harvested these beans are processed by Pierre Marcolini in Belgium before becoming one of their Single Origin chocolate bars. Continue reading

Pierre Marcolini Mexico Finca La Joya 78% 91.5/100

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This bar is made using white criollo beans grown by Clara Echavarria at the Finca de la Joya plantation on the Northern coast of Mexico’s Tabasco region. Once harvested these beans are processed by Pierre Marcolini in Belgium before becoming one of their Single Origin chocolate bars. Continue reading

Dormouse Chocolate Haiti 65% Yuzu & Sea Salt 85/100

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This bar is made using 65% Haiti couverture from Cacao Barry that is combined with Yuzu oil and sea salt. Made at the Old Grenada Studios in Manchester where Isobel and Karen turn these ingredients into one of their flavoured origin chocolate bars. Continue reading