Can we ever have too many interpretations of the Kokoa Kamili cocoa from Tanzania? Probably, but for now it is great that there are many versions, and we are happy that we can make a selection of makers who really make something beautiful with it.
Just as the cocoa from Madagascar (from Akesson’s) is a standard for discovering fruitiness in cocoa, the cocoa from Tanzania has become a kind of classic in the craft chocolate world in a fairly short time. Rightly so, it is excellent cocoa that can be used to make both pure and even 100% chocolates that are incredibly tasty. With fruity notes, sometimes a bit darker, sometimes a bit more of everything (balanced), sometimes very fruity.
This way you can see the influence of the chocolate maker. And that’s great in this case, at Fjåk, Norway’s ‘small batch’ bean to bar chocolate makers. They make chocolates with clear flavor profiles, from cocoa, cane sugar and cocoa butter. In addition, a number of ‘flavor bars’ that are super exciting, but only the pure origin chocolates such as this one made from cocoa from Tanzania can open your eyes to the delicious taste diversity that is only due to the cocoa used, the origin and the craft of the chocolate maker.
The makers’ taste notes: rounded dark chocolate flavor with notes of banana and raisins.
Ingredients: cocoa, cane sugar, cocoa butter.
Organic, cocoa from Kokoa Kamili. Of course also vegan.
Handcrafted in Norway, it also looks nice.