The Ivory Coast has such a bad rap - much of it based on an outdated view of the regime that used to exist. The new president Alassane Ouattara is working hard to reduce corruption within the country and improve the livelihoods of the cocoa growers which have been largely ignored for far too many decades.
Another misconception is that because Côte d’Ivoire is the world's largest producer of cocoa that it is all the poor quality produce that the multinationals use to make 'corner shop' chocolate. That's simply not true. Although the bean here is also of the Amelonado variety, that bean is also used to make such fantastic beans as the Pralus 100%, Amma 85%, Michel Cluziel Vila Gracinda and the Bessone Trintade - amongst many others. We just need to get away of stereotyping origins and beans - especially as this chocolate does offer wonderful core 'chocolaty' flavours.
People often ignore how much impact post-harvest processing has one a bean. The fermentation, roasting, grinding conching all play a vital part in the flavour and texture of a chocolate. The fermentation element is key. Many mass-market chocolate makers prioritise convenience over quality. They ignore the role of how long the fermentation process lasts and what particular microbes are present. Chocolate makers such as Bonnat fully understand this process and that is shown in the quality of chocolate they make.
If you wanted to reset your perception of West African chocolate, this is a great place to start.
|Best Before||End May 2015|
|Ingredients||Cocoa (minimum 75%), cocoa butter, sugar.|