(photo by Lee McCoy)
According to Valrhona:
“Fruity & Intense. Pure Dominican Republic. Flavors of yellow fruit follow in the wake of roast almond and freshly baked bread.”
Ingredients: cocoa beans from the Dominican Republic, sugar, cocoa butter, emulsifier (soya lecithin), natural vanilla extract.
(Photo by Lee McCoy)
Academy of Chocolate 2006 – Gold in Best bean to bar category
Ingredients: Cocoa, cane sugar, cocoa butter, Bourbon vanilla pod.
According to Michel Cluizel :
“The island of Papua – New Guinea, off the coast of Australia, is an unusual origin for cocoa. A superb Maralumi plantation lies close to the East coast producing refined beans that greatly appealed to me.
The beans give this mellow chocolate slightly roasted and spicy flavours, fresh notes of green bananas and acidulates flavours of red currants prolonged by charming aromas of Havana tobacco leaves.””
(photo: Valrhona)
2011 Academy of Chocolate awards ? BRONZE in best bean to bar dark category (ex aequo)
2009 Academy of Chocolate awards ? GOLD in best bean to bar dark category (ex aequo)
2008 Academy of Chocolate awards ? GOLD in best bean to bar dark category (ex aequo)
(photo by Guillaume Brialon)
Latest edition – 2010.
Description – “Subtle, full, round taste with notes of honey and nuts.”
Ingredients: cocoa beans from Venezuela, brown sugar, cocoa butter, emulsifier (soya lecithin), vanilla. Read More →