Misina Cokolada is the culmination of Michaela Dohnálková’s passion for chocolate. Although having always loved chocolate, it wasn’t until Michaela received a present from her husband – the book ‘Real Chocolate’ by Chantal Coady – that she began dreaming of making her own chocolate. This dream, however, was put on hold. After moving to Dublin with her husband, this was the first time Michaela tried small batch, bean to bar chocolate – her eyes were suddenly open to the wonders of craft chocolate. Still in awe, a move back to the Czech Republic set Michaela on her own journey of crafting chocolate from bean to bar.
Misina Cokolada buys its beans from few selected fine flavour cacao-growing origins. This 85% is made from cacao grown by a network of smallholder farmers in Tanzania. The beans are then bought and centrally fermented by Kokoa Kamili, who in turn pay a lot of attention to fermentation. For example, monitoring the temperature and pH so to achieve a uniform, high quality process. Any batches that fail to meet Kokoa Kamili’s expectations are further evaluated to check for “off-flavours” and are not exported.
This dark chocolate is intense and buttery, with a slight astringent and wine-like profile to it. The very sophisticated chocolate finishes with delicate sour cherry.