Crafted with unwavering passion, our process begins with the selection of single estate cacao, with beans meticulously stone ground for a minimum of 72 hours. To enhance the richness, we sweeten our chocolate with unrefined coconut sugar.
Hailing from the lush landscapes of Jamaica, these exquisite cacao beans contribute to a dark flavor profile, featuring a robust chocolate base complemented by subtle biscuit and dark fruit notes, followed by hints of spiciness, earthiness, greenery, and oak wood. A test batch from two years ago confirmed our love for these beans, and this bar, a departure from our typical Cococaravan bean-to-bar offerings, boasts a sweeter disposition. The caramel undertones of the coconut sugar beautifully complement the cacao's character, inviting you to savor every moment.
Jamaica's cacao history spans over 350 years, tracing back to the introduction of Mesoamerican cacao by the Spaniards. Following the British takeover in 1655, Jamaica became a primary cacao supplier. The British played a pivotal role in democratizing cacao in Europe, establishing chocolate houses and coffee shops where Jamaican cocoa brews were enjoyed alongside coffee, drinks, and smokes. This marked a shift from cacao being an exclusive drink for the French and Spanish nobility.
Sourced from organized farmers in three different parishes, these beans carry old genetics, a blend of Amazonian varietals from Martinique in the 1800s, as well as Venezuelan and Trinitarian genetic stocks. Freshly collected cacao undergoes centralized fermentation and drying, with a unique polishing process to improve appearance and protect against fungal infestation during storage.
Ingredients: Cacao beans (72%), evaporated coconut nectar Weight: 60 g