3 Star - Great Taste Award, and a Top 50 winner (out of over 10,000 products)
Gold Medal - Academy of Chocolate (only bar over 80% to win a gold medal)
Beware, this is for the chocolate extreme-o-phile. The creamy texture combined with a low tannin makes for a surprisingly enjoyable 100% chocolate. Typically we're not a fan of 100% chocolates because the fermentation imperfections are almost always revealed. Here, Akessons does a light roast and we cannot detect any imperfections. This bar has restrained rounded bitterness, with long persistence and floral notes, bright fruit, and bursting with bright cocoa flavors. With no sugar, this pairs well with wine of all kinds, or a whisky.
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.