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Madagascar's Sambirano Valley produces some of the most flavorful cacao in the world. Daily harvests from a single 600 hectare plantation are fermented six days to develop a signature fruitiness. The light roasted cacao in our Recipe 214 bar develops and enhances this cacao's natural fruity character. Next, the chocolate is heated, mixed and aerated, this is conching. Our medium conche step mellows some of this cacao's raw acidic nature, resulting in a chocolate with complex flavors including notes of citrus, reminiscent of grapefruit. A small amount of added cocoa butter enhances the chocolate’s silky texture as it melts on your palate. AWARDS: SILVER - Acadamy of Chocolate 2022 SILVER - Academy of Chocolate 2021 BRONZE – Academy of Chocolate 2019 BRONZE - Northwest Chocolate Festival 2017 GOLD - Northwest Chocolate Festival 2012 WINNER - Good Food Awards 2012 INGREDIENTS: Organic Cocoa Beans, Organic Cane Sugar, Organic Cocoa Butter ALLERGENS: Nut Free, Soy Free, Gluten Free, Dairy Free
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🇺🇸 Ship from USA · On Agora since 2025
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