Started after a visit to Bali and a cocoa farm there. That is how the love for Indonesia, the people, the cocoa blossomed.
And so the adventure began. She returned with cocoa in her hand luggage. And so a plan bubbled.
Nice how that goes. We also know Soeka, the chocolate makers within walking distance of the Chocolate Sellers in Berg en Dal. It starts with a visit, the love for the people in Indonesia. And the plan to do something with and for the people, to promote the cocoa from Indonesia. Unfortunately they stopped some time ago. But then it is also nice that this Belgian initiative has arrived. A new warm attempt to put the beauty of cocoa from Indonesia on the map.
Cinta takes care of the cocoa, directly from the KSS cooperative in the Jembrana area on the island of Bali in Indonesia.
It is Mario Vandeneede (known for his Chocolatoa, but also the bars that he makes for Zoto and the ‘Tableya’ chocolate by Theo & Brom) that processes the cocoa into chocolate.
For this first bar – a small run to start with – it was decided to make a dark milk chocolate. 55% cocoa, so quite a lot purer than almost all milk chocolate in the supermarket.
As far as we are concerned, it is nice to start here, after all, there are plenty of people who love chocolate but who do not know much else than what is in the big chains. And if you are used to eating milk chocolate, the switch to pure cannot be made in one go for many people.
Ingredients: cocoa beans (Indonesia), sugar, milk powder, cocoa butter, soy lecithin.
Allergy note: contains milk, may contain traces of nuts.