Mancunian chocolate maker Dormouse has crafted this 71.5% dark chocolate from cacao sourced from Kablon Farms in South Cotabato, Philippines. The chocolate won Silver at the Academy of Chocolate Awards 2017.
Kablon Farms, alongside growing cacao, produce coconut sugar, and jams made from fruits of the trees that shade the cacao: coconut, mangosteen, guava, jackfruit, durian, passionfruit. The cacao beans that grow here are much smaller in size than the average bean, but they pack a lot of flavour. Estela, founder of Moulinet Cacao, shares the fermented and dried cacao beans to chocolate makers around the world.
Once the Kablon Farms’ cacao beans reach Manchester, Isobel Carse, the leading lady behind Dormouse Chocolates, then roasts, cracks, winnows and grinds the cacao. To achieve the desired flavour profile and mouthfeel, Isobel conches the chocolate for 48 hours.
This dark chocolate gifts notes of oats, biscuits and caramel with a hint of blackcurrant. The Muscovado sugar used, naturally, makes for a caramel and treacle-rich flavour profile.