Madagascar 70% by Dandelion bean to bar chocolatemakers from San Francisco.
Taste: Madascar…ofcourse one of the most recognizable cocoa origins. So much red fruit…
By the makers: These beans come from Bertil Akesson’s Bejofo Estate in Madagascar. Bret loves the beans’ punchy acidity year to year, and he roasted this harvest to accentuate the berry notes around that tartness. Inthis bar, we taste ripe strawberry, tart yogurt notes, and a sweet, peachy finish.
New batch: we taste notes of pineapple, challah bread and vanille custard.
Ingrediënts: cocoa beans, cane sugar.