Grafts of cacao were first discovered in the region of Vohibinany, a region that lies along the east coast of Madagascar. These cacao plants were soon transported North to the Sambirano Valley, which has now become the prime destination of fine African cacao.
Already very familiar with Sambirano cacao, it was during JK Fine’s travelling around Madagascar that Jamie discovered the cacao plantations in east Madagascar. His adventure along the Rianila river, in pursuit of the Ambalahady cacao estate in Vohibinany, inspired him to create a rare and single plantation chocolate.
From the Ambalahady estate, the cocoa pods are transported down river through the narrow waters and rapids to reach the native village of Anivorano-Gare. Here the cocoa pods are cut and the beans are fermented and dried before being transported to Antananarivo, the capital of Madagascar, for crafting into fine chocolate.
This dark chocolate has a big aroma, bursting with red berries. On the palate, this is a very creamy chocolate, with a softer fruity flavour and rich chocolate body. The finish lingers intense cocoa notes and stoned fruit.