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Over the past few years dark milks have become increasingly popular - and its understandable why. In the informal tastings I've conducted with friends this form of chocolate has been well-received. Most comments focus on that they would never have thought to try chocolate of this type, but they're very glad they actually did.
Although this chocolate is made with Amelonado-type beans which are grown on the estate which Bertil and Dr. Agnelo Calmon de Sa run together and from which the popular Doble and Bignal 72% is also produced.
You should be able to pick up some very interesting fruit notes along with a touch of wood and tobacco that typifies much of the output of the estate and the Parisinho (Paradise) bean
|Origin||Brazil, Fazenda Sempre Firme|
|Dietary||May contain nuts, dairy and lactose, almonds and gluten.|
|Ingredients||Cocoa (55%), cane sugar, milk powder, cocoa butter, GMO free soya lecithin.|