Tasting: Introduction to bean to bar chocolate

On saturday the 19th of November, I had the honour of organising a tasting for a friends club. 15 people attended my introduction to bean to bar chocolate. As always, quiet a few people were surprised by the chocolate itself and wondered why they hadn’t heared about this type of chocolate before. The line up…

Review: Akesson’s Madagascar – 100% Criollo (*****)

Today we go red. There is no room for compromises. Today is 100% chocolate! Akesson is The name in the fine chocolate world when it comes to Madagascan cacao. Bertil’s Ambolikapiky plantation produces some of the finest cacao around and countless bean-to-bar chocolate makers use his cacao to create their masterpieces. But Akesson also produces their own…

Review: Akesson’s Madagascar 75% Criollo Cocoa (****)

Two little words on a box of chocolate can make my heart skip a beat… Madagascar and Akesson’s. For one, the Madagascar region provides several chocolate makers with the beans to create wonderful, fruitful chocolate. And secondly, Akesson’s took me by surprise with their Bali bar, which brought me one of the most exotic tasting…

Review: Akesson’s – Bali – 75% (****)

When I ordered my latest stash oh fine chocolate, I decided to try something different. Most of the chocolate I tasted so far was made out of South American or Madagascan beans. I wondered if beans coming from the other side of the world would make a big difference. So here is my first Asian…