Tree to Bar - they know your trees, the fermentation process, drying and chocolate making. In addition to Bean to Bar, they also run the plantation themselves.
This is what Juan Manuel and Natalie do from Juan Choconat. And they took this to a whole new level. Not only do they know all of the cocoa trees from the 41 families they work with, but they have developed separate fermentation protocols and adapted the drying process for some of the families who have a unique cocoa. They then turned these into different tablets, each with the face of the head of the family on the box.
The 80% chocolate bar was made with cocoa from Ariels Land, which has incredible lemongrass and wood notes.
The 76% bar with the cocoa from Leila, a mother of 10 children, has not been roasted and is so incredibly complex with notes of dried plums, figs, wood and slightly smoky. So it is understandable why this tablet won silver at the International Chocolate Awards.