What is it: located in the Sambirano Valley, near Ambanja, in the North-West of Madagascar, Bertil Åkesson’s estate spreads over about 2000 ha and is divided into smaller plantations like Ambolikapiky. Since 1920, these farms produce world-famous aromatic cocoa and today most of the top chefs and chocolate makers around the world use cocoa from this estate. Besides 300 tons of Trinitario cocoa produced every year, a very limited quantity of Criollo beans – 2 tons per year – is harvested separately to make this chocolate.
Origin: Bertil Åkesson plantations in Madagascar, in Brazil and Indonesia supply world famous chocolatiers and chefs. In close collaboration with these passionate artists, he experienced the fascinating artwork to conjure cocoa into chocolate or how pepper enhances recipes and he launched a small and exclusive line of chocolate and fine exotic foods.
Ingredients: 100% Cacao. Bio cacao beans, bio cacao butter, emulsifier (GMO free soya lecithin 1/1000). May contain traces of nuts,almond,milk and gluten.
Certifications: Organic
Awards:
2015 Great Taste: GOLD 3 stars – selected in the top 50 Best Foods
2015 Academy of Chocolate: GOLD
2014 Great Acts: GOLD 1 Star
2014 International Chocolate Awards: Best Bar over 85% – GOLD
Notes: it has a very expressive cocoa aroma with subtle fruity-sweet tartness and pleasant flavour notes that evoke citrus and red berries
Storage: this premium chocolate must be properly conserved at a temperature of between 16 and 20 °C and kept away from direct light and sources of excessive heat or cold. If, for example, it is left in the car in summer or winter it will suffer potentially ruinous heat shock.
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Åkesson’s Madagascar Criollo 100% Bio
6,90€
60 g Criollo Madagascar 100% min. cacao
3 in stock
ÅKESSON’S
What is it: located in the Sambirano Valley, near Ambanja, in the North-West of Madagascar, Bertil Åkesson’s estate spreads over about 2000 ha and is divided into smaller plantations like Ambolikapiky. Since 1920, these farms produce world-famous aromatic cocoa and today most of the top chefs and chocolate makers around the world use cocoa from this estate. Besides 300 tons of Trinitario cocoa produced every year, a very limited quantity of Criollo beans – 2 tons per year – is harvested separately to make this chocolate.
Origin: Bertil Åkesson plantations in Madagascar, in Brazil and Indonesia supply world famous chocolatiers and chefs. In close collaboration with these passionate artists, he experienced the fascinating artwork to conjure cocoa into chocolate or how pepper enhances recipes and he launched a small and exclusive line of chocolate and fine exotic foods.
Ingredients: 100% Cacao. Bio cacao beans, bio cacao butter, emulsifier (GMO free soya lecithin 1/1000). May contain traces of nuts, almond, milk and gluten.
Certifications: Organic
Awards:
2015 Great Taste: GOLD 3 stars – selected in the top 50 Best Foods
2015 Academy of Chocolate: GOLD
2014 Great Acts: GOLD 1 Star
2014 International Chocolate Awards: Best Bar over 85% – GOLD
Notes: it has a very expressive cocoa aroma with subtle fruity-sweet tartness and pleasant flavour notes that evoke citrus and red berries
Storage: this premium chocolate must be properly conserved at a temperature of between 16 and 20 °C and kept away from direct light and sources of excessive heat or cold. If, for example, it is left in the car in summer or winter it will suffer potentially ruinous heat shock.
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