Brazil Fazende Sempre Mata Atlantique 75% cocoa solids
From the Akesson Estate in Mata Atlantique this intense and dark smooth chocolate with earthy woody notes is made solely from Forestero type cacao. We make this chocolate using Brazilian Panela.
Our friends at Cacoa Elora's bean to bar chocolate bars are made from the beans, or nibs, with many of the processes being done by hand.
This means sourcing the beans, including sometimes directly importing them from producers, roasting them to develop the flavour, breaking them down before removing the outer inedible husk, and then grinding them with a touch of cocoa butter and the sugar of choice.
It takes at least 24 hours to grind the chocolate, after which it is poured into containers to mature before it can be tempered and made into bars and other products.