Following Dormouse’s bean-to-bar tradition, this 72% dark chocolate bar made from Guatemalan beans, is delightfully intense with a sleek texture.
Dormouse regularly produce micro-batches of chocolate in their stone grinders. Starting with raw cocoa beans they hand sort, roast and winnow (the slightly messy removal of the husks from the beans) before grinding, refining and conching, a process that can take several days, and finally aging the finished chocolate to allow the flavour to fully develop. By making chocolate this way the makers can control every aspect of its flavour profile and draw out the subtle flavour notes of each bean meaning that each batch they produce is unique.
All of Dormouse’s handmade treats are made in Manchester since December 2014. In May 2015 they became the first Bean to Bar producer in Manchester.
This bar won Silver at the Academy of Chocolate Awards 2017.
This bar from Dormouse has a sherbet taste alongside notes of green olives, cherries, a hint of lemon and a floral aroma. With every bite, this bar is smooth and buttery.