2014 Good Food Awards Finalist
Madagascar Bean to Bar Chocolate
This single origin chocolate showcases the bright fruit and spice flavors present in the cocoa beans grown on Madagascar’s Somia Plantation. Every bite reveals deep notes of chocolate on the palate, layered with red fruit, fragrant vanilla, and pleasingly sour spikes for a lively citrus finish. A true bean-to-bar chocolate — made from scratch in Vermont, using only cocoa beans, organic cocoa butter, and organic cane sugar.
Net Wt. 2.3 oz
The cocoa in this bean-to-bar chocolate is roasted in 30-pound batches in our drum roaster. The result is a unique chocolate that celebrates the terroir (or “taste of place”) native to northwest Madagascar. Bertil, the owner of the plantation where the cocoa beans are grown, runs a bio-diverse operation, collecting various peppercorns in addition to growing and harvesting cocoa.