This dark chocolate has been made using beans from the 2015 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.
The bar has a powerful roasted, almost burnt aroma. The chocolate is a little more chewy than the 2014 bar and the nose is dominated by the strong roast. There is no fruit or citrus and instead the bar ends with an espresso bitterness.
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 (2014 Harvest) to really see the impact that vintage (i.e the particular year the beans were grown) has on a bar’s flavour.