Jordi’s latest single origin bar uses Bertil Akesson's Madagascan cocoa beans, from his Bejofo plantation. This bar crafted from Madagascan beans, has all the key traits of cocoa from this origin. With an initial hit of red fruit that slowly develops into more citrus notes as the bar melts. The flavour of this smooth bar then evolves and leaves you with a slight earthiness.
Jordi’s Chocolate is the Czech Republic’s only bean-to-bar chocolate maker. It started off making chocolate from only Ecuadorian beans. After branching into different cocoa origins, Jordi’s Chocolate now holds a collection of single estate bars from Vietnam, Venezuela, Costa Rica, Nicaragua, Honduras, and now Madagascar.
Jordi’s Chocolate Library is ever expanding, including everything from Matcha white chocolate, to Goat’s milk chocolate. The single origin bars are more of a classic approach to chocolate, however the complexity of the flavour profiles never fail to disappoint!