• Fresco Madagascar Light Roast 74% dark chocolate bar with Academy silver winner logo
  • Fresco Madagascar Light Roast 74% chocolate bar wrapper
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Fresco Madagascar Light Roast 74%

Fresco Madagascar Light Roast 74%

Weight: 50 g

$13.50
$13.50
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Bean to Bar

Bean to Bar

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Direct-Source Cacao

Direct Sourced

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Woman Owned

Woman Owned

Madagascar's Sambirano Valley produces some of the most flavorful cacao in the world. Daily harvests from a single 600 hectare plantation are fermented six days to develop a signature fruitiness. Their light drum roast develops and enhances this cacao's fruity character. Days of stone grinding achieve a silky texture. Next, the chocolate is heated, mixed and aerated, this is conching. Their medium conche step mellows some of this cacao's raw acidic nature, resulting in a chocolate with complex flavors including notes of citrus, reminiscent of grapefruit.

Awards
AOC silver 2021AOC silver 2022
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No animal products, but sugar of uncertain origin

Vegan

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Dairy Free Facility

Dairy Free

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Peanut Free Facility

Peanut Free

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Sesame Free Facility

Sesame Free

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Soy Free Facility

Soy Free

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Tree Nut Free Facility

Tree Nut Free

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Gluten Free Facility

Gluten Free

INGREDIENTS & ALLERGENS

Ingredients: cocoa beans, cane sugar, cocoa butter


Contains no allergens.

Attention CA Residents: Prop 65 Warning

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  • REAL CHOCOLATE

    Fine chocolate has rich, nuanced flavors. Like wine it can change with cacao bean variety and where it's grown.

  • ETHICALLY SOURCED

    Our chocolate makers 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 try real chocolate, nothing else compares.

Also From the Same Region

Maker

Fresco

Fresco is a small craft chocolate maker in Lynden, Washington. The founder of Fresco, Rob Anderson, releases several combinations of roasting and conch profiles to create different variation bars from the same beans. Anderson, originally a computer scientist, took a trip to Washington and visited a chocolate shop and took a tour which initially sparked his chocolate interest. Since then, Anderson created his own machines to make small batches of test chocolate. While only using three ingredients for his bars; cacao beans, cane sugar and cacao butter, Fresco’s flavor range is uniquely diverse. He chose the name Fresco meaning fresh in Italian, which could translate into fresh taste, fresh ideas, or a fresh approach to chocolate making.

Maker - Fresco
Region - Sambirano Valley, Madagascar

Cacao Region

Sambirano Valley, Madagascar

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.