Zotter Labooko Peru 100% 87/100

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This bar is made using criollo and trinitario cocoa beans from the Oro Verde Cooperative based near Tarapoto in northern Peru. Once harvested these beans are shipped to Bergl in southern Austria, where Josef Zotter turns them into one of his innovative chocolate bars. You can read more about Zotter’s long and varied history here – https://www.zotter.at/en/about-zotter/biography.html Continue reading

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Zotter Labooko Belize Special 72% 92/100

 

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This bar is made using a mix of trinitario and criollo cocoa beans from Toledo, Belize. Once harvested these beans are shipped to Bergl in southern Austria, where Josef Zotter turns them into one of his innovative chocolate bars. You can read more about Zotter’s long and varied history here – https://www.zotter.at/en/about-zotter/biography.html

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Zotter Labooko Peru Oro Verde 75% 90.5/100

 

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This bar is made using native criollo and trinitario cocoa beans from the Oro Verde Cooperative based near Tarapoto in northern Peru. Once harvested these beans are shipped to Bergl in southern Austria, where Josef Zotter turns them into one of his innovative chocolate bars. You can read more about Zotter’s long and varied history here – https://www.zotter.at/en/about-zotter/biography.html Continue reading

Zotter Labooko Dark Style Milk Chocolate 70/30% 91.5/100

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This bar is made using 70% cocoa and 30% milk with a touch of vanilla . Once harvested these beans are shipped to Bergl in southern Austria, where Josef Zotter turns them into one of his innovative chocolate bars. You can read more about Zotter’s long and varied history here – https://www.zotter.at/en/about-zotter/biography.html Continue reading

Zotter Labooko Peru Quinacho 75% 90/100

 

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This bar is made using cocoa beans from Quinacho, in the Apurimac Valley of Southern Peru, just west of Cusco. Once harvested these beans are shipped to Bergl in southern Austria, where Josef Zotter turns them into one of his innovative chocolate bars. You can read more about Zotter’s long and varied history here – https://www.zotter.at/en/about-zotter/biography.html Continue reading

Zotter Labooko Fine White Chocolate 40% 90.5/100

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This bar is made using 40% cocoa butter and 40% Tyrolean mountain milk. Once harvested these beans are shipped to Bergl in southern Austria, where Josef Zotter turns them into one of his innovative chocolate bars. You can read more about Zotter’s long and varied history here – https://www.zotter.at/en/about-zotter/biography.html Continue reading

Zotter Labooko 75% 2016 Vintage Dry Aged 90/100

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This bar is made using a blend of cocoa beans from five different single origins. Once harvested these beans are shipped to Bergl in southern Austria, where Josef Zotter turns them into one of his innovative chocolate bars. You can read more about Zotter’s long and varied history here – https://www.zotter.at/en/about-zotter/biography.html Continue reading