Bertil Akesson and his Brazilian partner Dr. Angelo Calmon de Sa are growing the traditional and astonishing Forastero cocooa variety called “parasinho” that made the glory of Bahia at the beginning of the 20th century. The chocolate we developed from these beans is smooth, woody and earthy. It also has expressive notes that evoke autumn scents, tobacco and the local piganta fruit.
Tasting Notes: The most approachable 100% bar yet. The added cacao butter mellows out the flavor and gives it a great mouth feel. On the opposite end of astringency of the Madagascar 100% that most are familiar with.