Before he turned his talents to crafting chocolate, Mark Schimmel was a talented pastry chef. He trained in top 3* Michelin kitchens before eventually becoming head pastry chef in a 2* Michelin restaurant in The Netherlands. It was during this time that Mark developed a real passion for chocolate. He loved working with it as an ingredient, and he wanted to learn more. He wanted to understand the story behind the chocolate that arrived in his kitchens, ready for him to melt down and craft into spectacular creations. He was eager to discover the role of origin, and to understand how even the smallest change to a recipe could dramatically alter the flavour of a finished chocolate.
For this plain dark chocolate bar, Mark has sourced cocoa from Belize. This lightly acidic dark chocolate bar has notes of raising and a rich, boozy finish.