About the Producer:
Located in the Sambirano valley, near Ambanja, in the North-West of Madagascar, Bertil Akesson’s estate spreads over 2000 ha and is divided into smaller plantations like this Ambolikapiky. Since 1920, these farms produce world-famous aromatic cocoa and today most of the top chefs and chocolate makers around the world use cocoa from this estate. Besides 300 tons of trinitario cocoa produced every produced every year, a very limited quantity of criollo beans – 2 tons per year – is harvested separately to make this chocolate. It has a very expressive cocoa aroma with subtle fruity-sweet tartness and pleasant flavor notes that evoke citrus and red berries.