Wrapped in Nordic mittens, Chocokoo is Estonia’s first bean to bar chocolate maker.
After Kristel Lankots wanted to radically change her life’s direction to do something she really loved and something that she could call her own, it meant moving away from her financial responsibility in the construction industry and into the world of chocolate-making. Equipped with a degree in economics and business management, Kristel founded Chocokoo with the aspiration to create something tangible from her hard work.
Cacao in Vietnam has a rich history, with the Food-of-the-Gods first reaching Vietnam in the 19th century, brought over by French missionaries. Cacao trees weren’t officially planted in Vietnam (Ben Tre) until the latter years of the century. Cacao, at that time, wasn’t a product of trade, rather it was enjoyed fresh off the tree. With many short fallings to encourage cacao farming in Vietnam, its renaissance eventually took place in the 21st Century. Vietnam is now widely recognised for its “fine flavour” cacao.
These Vietnamese cacao beans are Trinitario hybrids, all sourced from the Mekong Delta Region; most of them from the Ben Tre province, some small amounts from Tien Giang and Vinh Long provinces.
It is a beautifully strong chocolate – bright with tannins, reminiscent of a full-bodied red wine. Throughout the flavour journey and into the finish lingers an intense treacle note, which softens the overall impression.