A. Morin Java Arjuna 70%
A. Morin Java Arjuna 70%
Weight: 100 g
Bean to Bar
Bean to Bar
Direct-Source Cacao
Direct Sourced
Family Owned
Family Owned
This chocolate is distinguished by woody aromas. Slightly smoked, it has some notes of dried fruits and spices. Java cocoa has a large percentage of Criollo.
-
Maker
Chocolaterie A. Morin Country
FranceCacao Origin
Indonesia
Manufactured in a facility which also processes dairy
Trace Dairy
Peanut Free
Peanut Free
Trace Sesame
Trace Sesame
Soy Free
Soy Free
Manufactured in a facility which also processes Tree Nuts
Trace Tree Nut
No animal products, but sugar of uncertain origin
Vegan
Gluten Free
Gluten Free
INGREDIENTS & ALLERGENS
INGREDIENTS & ALLERGENS
Ingredients: cocoa beans, cane sugar, cocoa butter, sunflower lecithin.
May contain traces of milk, tree nuts, and sesame.
SHIPPING & GIFT OPTIONS
SHIPPING & GIFT OPTIONS
Free standard shipping for US orders $75+ or $6.99 Flat Rate. Faster options available at checkout. Warm weather? Select our No Melt Guarantee option to ship with ice and insulation.
International: Canada: $15.99 Flat Rate $150+ Orders
Other Countries: Rates calculated at checkout.
Add a Gift Message (free) or a Gift Box ($5) from the side cart. Contact us for corporate gift options.
Need us to hold the order? Select "Pick a Future Ship Date" for up to 6 weeks in the future.
-
REAL CHOCOLATE
True chocolate has rich, nuanced flavors. Like wine it can vary by the variety of cacao beans, and where it's grown.
-
ETHICALLY SOURCED
Chocolate makers that source cacao at high standards beyond Fair Trade, and produce responsibly.
-
A CURATED SELECTION
A diverse selection sourced from the top 2% of all chocolate in the world.
-
25,000+ HAPPY CUSTOMERS
Once you’ve tasted pure chocolate, the other stuff won’t do. Read verified customer reviews.
Also from the Same Region
-
Maker
Chocolaterie A. MorinA Morin Chocolatiers are a 4th generation chocolate maker in Donzère, France. Chocolatiers from father to son since 1994, André Morin founded Chocolaterie A. Morin in 1958 to start making bean to bar chocolate. Since then, they have created artisan chocolate in accordance with chocolate making tradition.They have spent years cultivating relationships with their cocoa producers and farmers to create their line of single origin chocolate bars. They also cultivate over 15,000 acres of fruit and nut orchards to use as raw ingredients such as almonds, hazelnuts and cherries for their pralines, pastes, nougats and jams.
Cacao Region
Java, IndonesiaThe volcanic island of Java is home to over half the Indonesian population, and is in fact the world's most-populous island. It was the center of the Indonesian struggle for independence during the 1930’s and 1940’s, and the country’s capital city, Jakarta, is on its northwestern coast. Java was the first place where Indonesian coffee was grown, starting in the 17th century, and by the early 20th century, Javanese coffee had gained global popularity. Thus, the name "Java" has now become a synonym for coffee in popular culture. Unfortunately, most of the smallholder farmers tasked with growing Javanese cacao are limited to selling their crop to huge chocolate manufacturers, who pay low prices & don’t pay much attention to quality.
Cacao Strain
JavaJava is the most populous island of Indonesia, also lending its name to one of the country’s most well-known strains of cacao. The strain is characterized by its overt smokiness and light cocoa flavor, yet full and complex body. This is in part thanks to the island’s humid and often rainy climate, which forces most Javanese farmers to actually smoke-dry their beans. Such an approach has likely been done on the island for centuries, as long as cacao has had a place on Javanese plantations. Sometime in the late 1800’s, Mesoamerican criollo cacao made its way to Java. Over time, cacaos brought to the island from other parts of the world have cross-pollinated to form a light-colored, genetically criollo-heavy cacao strain unique to Java. Combined with the smoke-drying typical of the island, Java cacao has become a regional genetic blend prized around the world.
Wood-smoked flavor with a touch of floral. Very pleasant.
Late mornings, after coffee, a little A. Morin’s is perfect to start the day. Soft and warming, it is a lovely taste for a cool summer morning.
A good friend of mine (Marie) suggested me this bar since she was particularly impressed by the tasting experience.
We are talking about fire dried cacao and the best-smoked flavor experience you can enjoy.
Sharp snap. Cool mouthfeel. Roasted/smoked scents. Slightly fruity flavor, raw almond butter, burnt brownie edges, and yet smoke/roast undertones.
It is very RUSTIC and spicy: cardamom, anise, cinnamon. A hint of leather aftertaste.
I don`t find bitterness or astringency.
A friend of mine recommended me this bar. Despite the lecithin, I can say A. Morin produces high-quality dark chocolate with a unique approach for the ultimate tasting experience. I really enjoyed the Java Arjuna and I wish to try more soon.
Join Our VIP List
Get the latest on new chocolate arrivals, exclusive offers, and more.
- Choosing a selection results in a full page refresh.
- Opens in a new window.