Black pepper is included in naturally tart Madagascan cacao for a spicy chocolate made from neighboring plants. A bar for those who love a kick.
The selected pepper for this bar is grown as a natural shade for the cacao Akesson grows. Their plantation in Northwest Madagascar yields Trinitario beans that have natural spicy notes blanced by a berry-tartness from the surrounding plants and unique terroir of Madagascar.
TASTING: peppery, bright, intense, tart berries
PAIRING: herbaceous spirits, e.g. gin or mezcal
CACAO ORIGIN: Madagascar, Ambolikapiky Plantation
MADE IN FRANCE
INGREDIENTS: 75% cocoa, organic cane sugar, pure organic cocoa butter, emulsifier (GM)-free soya lecithin), organic black pepper (2%)
2016 Academy of Chocolate Bronze Winner
2016 International Chocolate Academy Silver Winner
The selected pepper for this bar is grown as a natural shade for the cacao Akesson grows. Their plantation in Northwest Madagascar yields Trinitario beans that have natural spicy notes blanced by a berry-tartness from the surrounding plants and unique terroir of Madagascar.
TASTING: peppery, bright, intense, tart berries
PAIRING: herbaceous spirits, e.g. gin or mezcal
CACAO ORIGIN: Madagascar, Ambolikapiky Plantation
MADE IN FRANCE
INGREDIENTS: 75% cocoa, organic cane sugar, pure organic cocoa butter, emulsifier (GM)-free soya lecithin), organic black pepper (2%)
2016 Academy of Chocolate Bronze Winner
2016 International Chocolate Academy Silver Winner