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Peppercorn isn't a common pairing with chocolate but I love it and have tried all the combos out there. This one is my second favorite after the Akessons with Voatsiperifery. Madagascar chocolate naturally has hints of citrus and cherry to it, best appreciated if you let it melt in your mouth. It lends itself well to combining with pink peppercorn, which has similar qualities, making for a complex, unique and harmonious pairing.
Akesson's Madagascar Trinitario & Pink Pepper 75%
Delightfully smooth. Perfect inclusion of the peppercorns to give the overall chocolate that oomph but it doesn't overwhelm the fruity notes of the cocoa itself. I rarely feel that the description of the product matches in actuality but this one was summed up perfectly with "subtle chocolate" and "fruity-sweet tartness of cocoa".
I expected more fruitiness and tartness. The flavor profile is driven by the very rare pepper aroma softened by the mild yet warm chocolate background. The red berries notes are like ghosts: something you can feel around you but you cannot see. Mysterious and immersive but very delicate. I believe it represents a perfect choice for pairing with wine and cheese.
I have had pink peppercorn chocolate before where the chocolate and peppercorn flavors were perfectly balanced, but for me, this bar was overshadowed by the strong peppercorn. I was hoping to taste more of the fruity notes of Madagascar chocolate, but sadly, it was lost under the weighty flavor of peppercorn. That being said, this bar does have a nice mouth feel and melts smoothly. I was just left disappointed by the chocolate being a far second fiddle to the pink peppercorn.
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: Easter Chocolate
Collection description: Shop our selection of easter chocolate treats and recommendations.
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: 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-Trinitario
Collection title: Vegan Chocolate
award-Academy of Chocolate
award-International Chocolate Awards