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Bullion Chocolate’s first bar uses Haitian cacao to create a fruity but sharp dark chocolate.
Max Scotford, founder of Bullion chocolate has sourced the cacao for this bar from Acul-du-Nord in Haiti. This northern department of Haiti benefits from rainfall and humidity, creating the perfect natural environment for growing fine cacao. The bar uses cacao from the 2015 harvest.
This bar achieved a Silver at the Academy of Chocolate Awards 2017.
Bright citrus opens the dark chocolate, followed by plenty of tart cranberries and red fruits. Sweeter note come through to balance out the acidity. The lingering finish melds acidity with tannins.