Before he turned his talents to crafting chocolate, Mark Schimmel was a talented pastry chef. He trained in three-star Michelin kitchens before eventually becoming head pastry chef in a two-star 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 wanted to learn more. He wanted to understand the story behind the chocolate that would arrive 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.
This cacao hails from the Sambirano Valley of Madagascar, grown in the MAVA Plantation – a plantation that covers around 635 hectares of land, divided into eight different farms. The Mava Ottange farm is known for being a slightly tangy terroir; its quality and character won itself the Cocoa of Excellence Awards in 2017.
Working with the award winning cacao, Krak Chocolade brings out strong cocoa notes, with almost no bitterness, which accentuates the vibrant citrus acidity, distinctive of Madagascan cacao. This chocolate truly gifts the palate with a light body, beginning with tropical fruits, yielding to spice, honey and roasted nuts.