This is an intense dark chocolate with a thickly buttered texture.
Endorfin’s Brian Wallace has chosen not to roast his Dominican beans, which brings out different slightly different flavours in the chocolate. The chocolate has a slow, viscous melt that slowly reveals earthy brownie then a greener note. A subtle squeeze of citrus creates a refreshing flavour in the chocolate.
The bar has been made with coconut sugar. This gives the chocolate a sweet fruity, almost floral aroma that blends with the bar’s fresh flavours.
Brian has sourced the beans for this bar from ÖKO – Caribe in the Dominican Republic. The organisation works with small holder farmers in the San Francisco de Macoris region.