Bertil's estate in Madagascar produces about 300 tonnes of Trinitario cacao per year and only about 2 tonnes of Criollo (which generally produces more flavoursome cacao). Venezuela is often seen as the epicentre of Criollo production, but that ignores other origins such as Madagascar, Belize, Nicaragua, Mexico, Guatemala, Papua New Guinea, Costa Rica and even Hawai’i. If you are keen to try a 100% chocolate on the lines of the Domori 100% Criollo then you should certainly try this one from Madagascar.
If one had to pinpoint a chocolate to this is very similar to, it has to be the very popular Menakao 100% which is a stalemate of this Akesson's chocolate. This version is far more refined, however. The creaminess is just sublime and those citrus notes replicate some of the sweetness inherently missing in a 100% which gives it a roundness so often missing in chocolate at this cocoa level.
Often a 100% can be so tart that it becomes unsuitable as a 'session' chocolate. But this one is certainly different - the 65g of chocolate can disappear fairly quickly if you don't control yourself.
This is now a personal favourite in our 100% range.
|Cocoa||100% Minimum (1/1000 soya lecithin)|
|Origin||Sambirano Valley, Madagascar|
|Dietary||May contain nuts, dairy and lactose, almonds and gluten.|
|Ingredients||Organic Cocoa solids (90.99%), pure organic cocoa butter (9%) (no vegetable fats), emulsifier (GMO-free soya lecithin).|
|Tasting Notes||It 'has a very expressive cocoa aroma with subtle fruity-sweet tartness and pleasant flavour notes that evoke and citrus and red berries'.|