Before he turned his hand 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 bar, Mark has sourced a cocoa from the Arauca region of Colombia. This bar has ripe stone fruit notes up front that slowly develop a tropical twist. As the bar continues to melt, they give way to hints of spice – peppers to the fore! – before rounding into a sweet caramel finish.