For this single origin dark chocolate bar, Phil at Land has used Nicaraguan Nicaliso cacao. It was through his travels in Central America that Phil first discovered cocoa. The trip proved to be a turning point for Phil as he now single-handedly crafts bean to bar chocolate from his Bethnal Green workshop. Land’s first chocolate collection is really an homage to the Latin American cocoa that first inspired his bean to bar chocolate journey, with Nicaragua taking centre stage.
Despite having just 2% difference in cocoa percentage from Land’s other Nicaraguan dark chocolate bar, this Nicaliso bar has a subtler intensity. This is a particular favourite of Land’s with a multitude of layers. A menthol aroma is quickly overtaken by sharp layers of grapefruit and tart berries. These acidic notes are then counter-balanced by a note of black olive throughout with a chocolatey finish.