The milk chocolate from The Other Bar. Where with many common chocolates from the supermarket only 7% of the value in the country where the cocoa is left behind, The Other Bar chooses the path that more of the makers from our range follow. The chocolate is made entirely in Ecuador. And 50% of the value remains in Ecuador. Where in many supermarket bars 93% do not stay in the cocoa countries. A big difference …
Radical equality, they call it at The Other Bar.
More really honest chocolate
Years and years ago, chocolate has gone in the direction that we as Chocolate Sellers do not want. Continuing towards the candy shelf. More and more sugar. Becoming more uniform. Lower and lower prices. And less and less to do with what chocolate is all about … cocoa.
While chocolate is something so beautiful. With so many taste differences. Thanks to different types of cocoa. Thanks to the influence of seasons. Thanks to the place where it grows. Think of wine, think of apples. There are so many grapes, so many apples. That’s exactly the same with cocoa. Only by marketing the major chocolate brands have we completely lost that link. Selling as much chocolate as possible, and therefore the lowest possible price, is the basis for this movement. And the nasty thing is that we have also maintained the abuses in the cocoa industry.
That is why we are so happy that the entire craft chocolate / bean to bar movement has emerged. No big factories but small makers, direct trade, a fair price. Chocolates with more and more diverse cocoa. Where you see the origin on the packaging. Where the makers like to tell you exactly what they have paid for the cocoa.
Radical Honesty & Digital tokens
The Other Bar fits nicely in here. Set up as an idea of The Fairchain Lab, also the people behind Moyee coffee. You read everything about the mission when you open the bar. And you will find your digital token there. You can donate to the cocoa farmer who made your chocolate bar. Or you can keep it yourself to get a discount next time.
Special cocoa grows in Ecuador. The Arriba cacao often has fruity and floral flavors. Although we have to say that Ecuador is quite a big country and every region is different again. In fact, every cocoa plantation will bring its own characteristics. Does the cocoa grow between other fruit trees? Is the soil just a bit more acidic? Is it near the sea or further inland? How is the cocoa fermented and dried? It all affects the final taste.
This bar is a beautiful, relatively dark (50% cocoa) milk chocolate – less sweet than the milk chocolate you might be used to. We are also very curious about your opinion. Tasted? Leave your assessment behind. Will cost you a minute at most!
Ingredients: cocoa, cane sugar, whole milk powder, cocoa butter, soy lecithin.
Made entirely in Ecuador, from cocoa beans to packaged chocolate bar. 50% cocoa. 100 grams of chocolate.
Allergy note: contains milk, lactose, soy. may contain traces of peanuts and nuts.