Originally exclusive to The Chocolate Garage, this bar is one of our favorites to date!
Simple things often matter the most. It is possible to take a raw material and, with care, elevate it beyond expectation. Such is the case with the cacao of Bachelor's Hall Estate in Jamaica and its owner, Desmond Jadusingh. The cacao is from hybrids, fermented for 7 days in boxes and slow dried for 6 days. Many farms do this, but the care taken with this raw material is abundantly evident. With this in mind, we have tried to honor this ingredient with gentle treatment to bring out the aromas of star fruit, spices, tobacco, and cocoa.
Single-Origin Chocolate from the Akesson Plantation in Madagascar. This growing region’s trees are derived from Venezuelan stock, but due to terroir and processing, has a remarkably different flavor. There are strong criollo genetics in some of the trees on this plantation and along with them come typical characteristics found in very criollo-ish cacao, including light seeds and a wonderful, complex flavor profile. It has been carefully roasted, ground, refined, and conched to perfection in small batches. Bright flavors of plums, citrus, berry, and cedar.