Akesson's Brazil Forastero & Cocoa Nibs 100%
Akesson's Brazil Forastero & Cocoa Nibs 100%
Weight: 60 g
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Made with Estate Grown Cacao
Tree to Bar
Bertil Akesson and his Brazilian partner Dr. Angelo Calmon de Sa are growing the traditional and astonishing Forastero cocoa variety called "parasinho" that made the glory of Bahia at the beginning of the 20th century.
The chocolate they 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.
Certified EU Organic
EU Organic
Manufactured in a facility which also processes dairy
Trace Dairy
Certified Non-GMO
Non-GMO
Manufactured in a facility which also processes peanuts
Trace Peanuts
Sesame Free
Sesame Free
Contains soy
Contains Soy
Manufactured in a facility which also processes Tree Nuts
Trace Tree Nut
No animal products, but sugar of uncertain origin
Vegan
Manufactured in a facility which also processes wheat or gluten
Trace Gluten
INGREDIENTS & ALLERGENS
INGREDIENTS & ALLERGENS
SHIPPING & GIFT OPTIONS
SHIPPING & GIFT OPTIONS
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REAL CHOCOLATE
True chocolate has rich, nuanced flavors. Like wine it can vary by the variety of cacao beans, and where it's grown.
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ETHICALLY SOURCED
Chocolate makers that source cacao at high standards beyond Fair Trade, and produce responsibly.
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A CURATED SELECTION
A diverse selection sourced from the top 2% of all chocolate in the world.
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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
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Maker
Akesson'sAkesson'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.
Cacao Region
Bahia, BrazilBahia is one of the largest states of Brazil, located in the east, along the Atlantic coast. Once a monarchial stronghold dominated by slave-centric agriculture and ranching, Bahia is now a domestic manufacturing center and the focal point of Brazil’s re-entry into the fine cacao market. The region was once the largest cacao producer in the country, so reputed that a portion of southern Bahia was nicknamed “Cacao Coast.” Unfortunately, bioterrorism in the 1980’s devastated the country’s crop over the course of just a decade. In the early 2010’s, a number of family farms took it upon themselves to revitalize the local fine flavor cacao industry, which continues to grow annually.
Cacao Estate
Fazenda Sempre FirmeBrazil’s southern state of Bahia is known within the country as the cacao capitol, and for good reason— more than half the country’s cacao is grown in Bahia alone. This is part of the reason why, in April 2009, chocolate maker Bertil Akesson purchased Bahia’s historic Fazenda Sempre Firme. The 120-hectare cocoa plantation is right in the middle of the Mata Atlantica, one of the rain forests with the highest biodiversity on earth. On the farm, the team is growing the traditional forastero cocoa variety called parasinho, which was thought of as the glory of Bahia in the early 1900’s.
Cacao Strain
ParasinhoParasinho, an Amelonado cultivar bears small, round and fairly smooth pods, which turn yellow when ripe. This cultivar is also called Para-Parasinho or Parazinho, and would have formerly been called “forastero;” it’s native to Bahia, Brazil. At the beginning of the 20th century, parasinho was said to have made the glory of Bahia by being such a delicious and unique varietal.
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