Madagascar
Bright and unmistakably acidic, with raspberry and citrus running right through it. The bar that converts people who think they dislike dark chocolate.
One recipe.
Different places.
Seventy per cent cacao, cocoa butter, cane sugar. Nothing else. The only variable we allow ourselves is where the beans grew.
Single origin · 70%
The bars
Every one is 70%, made from cacao, cocoa butter and cane sugar. What changes from bar to bar is where the cacao grew — which turns out to change almost everything.
Indonesia
The other end of the range. Deep, earthy and faintly smoky, with a long dry finish — the same recipe, and nothing like the Madagascar.
Mexico
From where cacao first became chocolate. Soft, low in acidity and rounded, closest to the way it was drunk five hundred years ago.
Origins rotate with the harvest, and occasional single lots appear that are too small to keep in the range. Ask us what is current.
Beyond the bar
Cacao, other ways
01
Drinking chocolate
A round tablet, scored into segments, to be broken up and whisked into hot milk or water — the way chocolate was drunk for centuries before anyone thought to make it a bar.
02
Couverture
The same 70% in pistoles for pastry kitchens, in 1 kg and 5 kg. Tempers cleanly, held to the same standard as the bars.
03
Gift boxes
Three- and five-bar boxes with the origins printed on the sleeve. We can print a message inside for corporate orders.
Prices, minimums and current availability are sent on request.
The details
What's on the wrapper
- Format
- Tablet; couverture in 1 kg and 5 kg
- Ingredients
- Cacao, cocoa butter, cane sugar. Nothing else, in every bar
- Cacao content
- 70% across the whole range
- Origin
- Single origin, named on every bar. Currently Madagascar, Indonesia and Mexico; origins rotate with the harvest
- Shelf life
- Best within 12 months of the batch date
- Storage
- 16–18 °C, dry, away from light and strong smells. Never the fridge.
- Allergens
- Produced in a facility that also handles milk and tree nuts
Tasting notes describe what the cacao tastes of — they are not added ingredients. The notes and the format line are drafted placeholders; the origins and the 70% are real.