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I have met my match--Akesson's 100% Criollo bar 💥👅
This was surpisingly light for a 100%, looked like many 70s I have enjoyed. The smell was subtle and beautiful, with notes of lemon zest and fresh tart raspberries. However, once you put a piece on your tongue, the astringency will stun you in one punch 👊😯
The subtle aromas become powerful, like you bit directly into a lemon rind coated in cocoa powder. Sour citrus and cocoa bitterness combine into something unstoppable, but I have a plan to enjoy this. This week I intend to make delicious Brigaderios truffles with this bar to see if added sweetness highlights the notes better with less overwhelming astringency.
the best - use it for its anti-flammatory properties - a real win-win!
First time tried 100%. Nice!
Very well made chocolate that we want to eat each day!
This bar has one of the best textures I have experienced so far. It is ground a bit on the fine side with no noticeable grittiness, it gives a somewhat dense coating on your tongue yet still feels very smooth. The melt is extremely satisfying.
Flavor wise, I would say this bar is definitely a sensory experience, yet there isn't a single distinct strong flavor, which is perhaps why many describe it as mellow or mild. There is a slight astringency yet sweetness, and noticeable tanginess which gets more noticeable if you chew it or work it with your tongue. You can feel some hits of roasted nuts and citrus, and if you chew it there is sort of an acidic savory flavor (cheesy) that is common to Criollo beans.
Overall, I think this bar is really great value and a great 100% Criollo bar. Definitely also recommended to introduce people to 100% bars.
Collection title: 100% Dark Chocolate
Collection title: Akesson Estate
Collection description: Perhaps one of the most famous origins in the world, Akesson’s Estate consists of several individual farms in northwestern Madagascar’s Sambirano Valley. The most prolific of these is certainly Bejofo Estate, which alone produces around 300 tons of cocoa each year. Over the last decade, Malagasy cacao (cacao grown on Madagascar) has earned a reputation for fruity, almost juicy cacao beans, which transform into some of the most unique chocolate in the world. All of the cacao grown on Akesson Estate is organic-certified.
Collection title: Akesson's
Collection description: Akesson's founded by Bertil Akesson is largely responsible for some of the super fine cacao we see coming from Madagascar. Bertil manages several estates in the Sambirano Valley, and also has a few plantations in Indonesia and Brazil. Bertil is one of the pioneers of the bean to bar chocolate movement, and produces a line of single origin and inclusion bars using the spices that also grow on his plantations. Akesson's focuses on high quality cocoa while maintaining sustainable practices. Not only has Akesson's won many awards, other chocolate makers have also won awards for their bars with Akesson's cacao.
Collection title: All Chocolate Bars
Collection title: Annual Sale
Collection title: Cacao Origin: Madagascar
Collection title: Dark Chocolate
Collection title: Extra Ten
Collection title: France Chocolate Makers
Collection title: Homepage Collection
Collection title: Made At Origin
Collection title: New Arrivals
Collection title: Nut Free Chocolate
Collection title: Organic Chocolate
Collection title: Plain Chocolate
Collection title: Sambirano Valley, Madagascar
Collection description: Perhaps the most famous growing region in the world, northern Madagascar's Sambirano Valley is known for its incredibly fruity cacao and aromatic herbs & spices. Over the past few decades three main plantations have popped up in the area to supply cacao to chocolate makers around the world, as well as some of the world's most valuable botanicals, namely vanilla, ylang-ylang, and essential oil extracts.
Collection title: Shop Bar & Cocoa
Collection title: Variety-Criollo
Collection title: Vegan Chocolate
award-Academy of Chocolate