(photo by Lee McCoy)
According to the manufacturer:
“I created this robust, yet balanced, chocolate to highlight subtle notes of toasted nuts, coffee, a pleasant cocoa, and an undercurrent of citrus and berries. It has been called the espresso of Madagascar chocolates!” (source)
Ingredients: Cacao, Cane Sugar, Cocoa Butter Read More →
(photo from caputoschocolate.com)
Silver in best bean-to-bar dark chocolate category – 2009 Academy of Chocolate Awards
Made with Cacao Fino beans.
Ingredients: cocoa mass, cane sugar.
(photo by Lee McCoy)
One of “Limited Edition” chocolate bars from Pierre Marcolini (Brussels, Belgium). What’s interesting Marcolini was “the first to be allowed to import beans from Cuba since the embargo.”
Cocoa: Trinitario
Ingredients: Couverture chocolate minimum 78 % cocoa (no vegetable fat), sugar, soy lecithin, vanilla pod from Papouasie.
Pierre Marcolini Oriente Cuba Terru?o de Baracoa reviews: Read More →
(photo by Lee McCoy)
Salon du Chocolat Paris 2003 – 1er Prix
Silver in “Best bean to bar” category – Academy of Chocolate Awards 2007