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For those that have tried quite a few Madagascan chocolates they would probably recognise the Sambirano region as a source of cocoa beans which generally offer a particularly red-berry heavy final product - and that's no different here. You can certainly notice the acetic acid thrust here.
The aroma is particularly sweet but rounded with it. Whilst the flavour incorporates similar coffee notes as the Sur del Lago
stable-mate but combines it with tobacco and spices and is a perfect example of why you shouldn't pigeon-hole Domori into being a ultra-smooth, safe chocolate maker.
|Maker's Tasting Notes
||Features unique berry notes accompanied by a pleasant acidity. A sweet, round, long-lasting flavour.
||Cocoa mass, cane sugar.