4% chocolate from criollo cocoa from Magaskar. From Akesson’s Biological Estate.
The cocoa plantations that – you guessed it – are run by Bertil Akesson. The place where a lot of beautiful chocolate comes from – from his own brand but also from, for example, the Madagascar chocolate from Tibor Szántó.
And this bar certainly fits in that list!
The cocoa used
The criollo cocoa for this bar comes from the estate of Bertil Akesson in the Sambirano valley in Madagascar.
Pump Street Bakery writes a clear explanation about these plantations. You can also read this interview with Bertil Akesson to learn more!
The taste of the chocolate
The description of the packaging: A rosy, slightly colored chocolate with a soft and creamy mouthfeel. Bright taste of raspberry, quince and a grassiness.
Our notes at first tasting: Light color, tastes fresh, we also taste mint.
Incidentally, the experts are often very pleased with the rare criollo cocoa. The taste is often refined and balanced, but in our opinion it is less pronounced or exciting.
The ingredients of this bar
Cocoa beans, cane sugar and organic cocoa butter.
Allergy note of the maker: Made in a bakery that also processes milk, gluten and nuts.
This Madagascar chocolate has also received a few nice prizes, including:
3 stars at the Great Taste Awards 2015.
Silver at the Academy of Chocolate (chocolate under 80%)
Silver at the International Chocolate Awards 2015 (Micro Batch dark chocolate)
The chocolate maker: Pump Street Bakery
A bar processed by Pump Street Bakery – a small family bakery from Orford, Suffolk (UK). In addition to bread and treats, they now also specialize in making bean to bar chocolate bars.
Visit their website for a detailed explanation of the bars, making them, the bakery and everything else you want to know.