From cocoa of the Mava plantations and more specifically the cocoa farm ‘Ferme d’ottange’ in the Sambirano valley in Madagascar. Yes, very specific, beautiful that sometimes is possible. Read more about Mava.
The cocoa is described there as “A slightly tangy” terroir “cocoa with hints of yello fruits, honey, roasted nuts and leather.”
The cocoa was also awarded as ‘Cocoa of Excellence’ in 2017
Mark Schimmel turned it into a 70% chocolate bar.