This dark chocolate bar has been crafted using a blend of different Nicaraguan beans. This smooth chocolate has the inclusion of an added crunch.
The ‘Lazy Cocoa Growers Blend’ is anything but. Mikkel Friis Holm has used beans from 10 different growers in the Matagalpa region of Nicaragua. The ‘lazy’ farmer haven’t sorted the beans into different varietals prior to fermentation. With old cacao trees, cross-pollenation often means you will have a mix of different pod varietals growing on neighbouring trees and even on the same tree. Sorting these out would be incredibly labour intensive for the farmers, and take up a huge amount of valuable time. Instead the beans are fermented together and Friis Holm has then crafted a bar with all of these together.
Intense notes sharp of blackcurrant and dark cherries, meld into a spiced floral aroma. Citrus is complimented by a crisp astringency and wooded hints. When we tasted we were amazed by the layer upon layer of flavour that burst forth and blend on the tongue.