This dark chocolate is made using the 2014 Maranon harvest.
While the name ‘230’ might seem a little odd for a chocolate bar, this is how Rob Anderson identifies all his bars. The number 230 refers to the specific recipe and process followed by Rob as he was crafting the bar. In this case, he has used a dark roast level and long conche.
Inhale the aroma and you can immediately smell the stronger roast used on the beans. Biting into it, the chocolate is just creamy enough with dark, sweet notes of burnt brown sugar. A touch of citrus lifts the bar and adds some astringency. A zesty bitterness on the finish reveals sharp raisins.
This bar is part of a very special limited edition run by Fresco. Rob Anderson has taken Maranon beans from the 2015 and 2014 harvests and crafted a range of bars, playing with particular variables such as roast level and conche time. Compare this bar to Fresco’s 230 (2015 Harvest) to really see the impact that vintage (i.i the particular year the beans were grown) has on a bar’s flavour.