Cocoa was introduced to Madagascar at the beginning of the 20th century and has found one of its most beautiful areas of expression there.
Trinitario is a cross between Criollo and Forastero and is often viewed as the perfect marriage between the subtlety of the former and the strength of character of the latter.
The Bejofo farm, from which the cocoa beans for this chocolate are made, extends in the Sambirano Valley near Ambanja in the north-west of the country. Since 1920 cocoa has been harvested here, which is considered to be the most aromatic in the country.
This family business carefully cultivates its heritage of old plant varieties and works according to the rules of organic farming.
A beautiful fruit acid offers a refreshing symphony of aromas of red fruits. Extra fine dark chocolate.
Origin chocolate maker: Geneva, Switzerland
Single Origin Cocoa Beans:Diana region, Madagascar
Cocoa beans: Antique Trinitario varieties
Roasting: 52 minutes at 106°C
Maturation: 14 days
Flavors: Fresh and fruity. Light fruit acidity against a background of raspberry, cherry and black currant notes
Ingredients: Cocoa beans and cocoa butter 75%, raw cane sugar, cane sugarker
Cocoa content: min. 75%
Soy-free, gluten-free and lactose-free chocolate. Free of nuts.