Cocoa beans have been carefully crafted into an intense yet buttery 100% chocolate. Pieces of roasted nib are mixed through, creating a crunchy contrast to the supremely smooth chocolate. A thick, slow melt gradually unveils roasted notes of mixed nuts with just a touch of coffee and raisins.
With no added sugar, this bar has the intense, almost savoury flavour we love in 100% bars. However, the addition of a little extra cocoa butter to the perfectly roasted cacao reduces any bitterness and mellows out the tannins to create a very approachable 100% cocoa bar.
Bertil Akesson is one of the true heroes of the bean to bar market, pioneering the direct sale of his single estate beans to over three hundred chocolate makers all over the world. Born to a Swedish diplomat father and a French mother, Bertil grew up in Madagascar, where his family settled in the 1970s. There, his father established a number of cocoa and spice plantations which Bertil has expanded. Bertil also crafts his own bars.
In 2009, Bertil and his Brazilian partner Dr Angelo Calmon de Sa purchased the historic Fazenda Sempre Firme in Bahia, eastern Brazil. This 120Ha cacao plantation is situated right in the middle of the extraordinary Mata Atlantica wild forest, claimed by Akesson's to have the highest levels of biodiversity on earth. For Bertil, who has managed to recreate local social structures on the estate, the best reward he could possibly ask for was to hear the community refer to the Fazenda as “paraiso” (paradise).
At Bertil’s Fazenda, they grow a cacao variety native to Bahia called Parasinho. This is a traditional variety which was, state Akesson's “the glory of Bahia” during its golden years of the 20th century. This is a very small variant of Forastero cacao. Akesson's Brazil 100% with cocoa nibs has been carefully crafted with the Fazenda’s Parasinho beans.