The Beans: sourced, sorted, and expertly roasted by Asel
The taste: profile by Alex
TThis bar features a hybrid cacao of the much-prized Ecuadorian Nacional bean – once thought to be extinct – grown on the green hills of Freddy Salazar’s aptly named Costa Esmeraldas estate. The Nacional varietal traces back as far 5,300 years and is one of the most covetedthanks to its floral aroma and complex flavour profile. This bar is a striking contrast of its unusual dark appearance, but surprises with balanced notes of cherries, fudge brownies and subtle nuttiness.
We use only two ingredients – cacao from our partner’s hand selected beans and organic cane sugar. Because we never add cocoa butter, our chocolates express the undiluted tastes and full flavour profiles of each single estate’s exquisite beans. To make each bar, we roast, crack, winnow, grind, conch and temper in small batches, before individually moulding and wrapping by hand.
London Chocolate is part of the bean to bar revolution and makes only small batch premium chocolate. Created in the heart of London’s Canary Wharf, an area synonymous with merchant trade from exotic locations – cacao and sugar have been arriving at these docks since 1802. Our beans are sourced ethically from individual plantations and we give 5% of our profits to sustainable charities.
Ingredients: Organic cocoa beans (70%) and organic cane sugar.