The SOMIA plantation is located in Ambanja and includes what are mostly likely descendant cacao trees from Millot's grand planting of cocoa in the 1920's. It is rumoured, but not confirmed that much of this cocoa originated from Java and contains a mix of 'Criollo' and 'Trinitario' - but with much cross-pollination we cannot be 100% sure what we have here (and that's the beauty of chocolate). Benoît Nihant asserts its Trinitario so that's good enough for us - however we do know that the plantation contains 'Criollo', Trinitario and Forastero varieties. The plantation is actually run by Bertil Åkesson (who I had a lovely chat with the other day) and it may prove to be an interesting exercise to compare their own-made chocolate with this. Furthermore, if you've tried the Hotel Chocolat version which is easily available you may also like to compare that.
|Best Before:||End 10/2014|
|Ingredients||Organic cocoa beans, organic cane sugar, cocoa butter.|
|Origin||Madagascar, Somia Plantation, Sambirano Valley|
|Conch Time||70 hours|