Pure chocolate with 70% cocoa from Madagascar.
Made by the family business A. Morin in the French Provence.
The bar bears the subtitle: “Sambirano” – to the region where the cocoa is cultivated in North West of Madagascar.
10-17: From now on also organic certified.
“Showing citrus fruits but also sweet almonds – almost like almond powder.The middle of the taste is caramelized and ends in strong cocoa tones.” Morin says so himself on the packaging.
Furthermore, they also write: “The aforementioned aromas come from our own experience of the chocolate and do not have to dominate your own taste experience” – in other words: discover for yourself what this bar brings to you.
In ‘Chocolate – the reference standard’ Georg Bernardini gives this chocolate a very high score of 91.60 out of 100 and says “Mildly bitter with very fruity notes of redcurrant and pleasant fruity acidity, with light floral notes and a subtly roasted aroma”
A taste profile can be found at C-spot.
Contains: cocoa beans, cane sugar, cocoa butter, sunflower lecithin
Allergy note from the maker: may contain traces of milk, nuts and sesame.
About the maker: Morin
In Donzère – Southern France, the Provence (about fifty kilometers above Avignon) the company has been making chocolate since 1884 and since 1958 it has really been a grain to a bar. Father André started here and gave the name to the company (officially ‘A Morin’), nowadays son Franck is in charge.
A beautiful rich tradition, a real family business and a rich assortment of single origine chocolates.
And let’s also come to the opinion of Georg Bernardini from ‘Chocolate – the reference standard’: “For me Franck Morin has reached the highest level and has arrived in the Champions League with his chocolates”
See also an interesting interview from 2012 at the Salon de Chocolat in Paris with Franck Morin or visit the website.