Ambanja

These beans come from Bertil Akesson’s Bejofo Estate. Bertil dries these beans with an especially quick method—on concrete beds under the hot Madagascar sun—that retains the acidity and results in a strong, fruity punch. The exact fruit flavor of the beans we buy from Bertil can vary from season to season, harvest to harvest, or even roast to roast. Most of the time, we like to use a lighter roast to retain as us much tartness as possible.

Like many other people, the first time Julia tried our Madagascar bar, it opened her eyes to how fruity a chocolate bar could be. For this bar she brought out notes of raspberry cheesecake and lemon zest.

Two ounces (56g)

Learn more about our this bar - the region, the farms, and the producers.

All of our single-origin bars are made with just cocoa beans and sugar; no added cocoa butter, lecithin, or vanilla. Our chocolate is free of soy, dairy, eggs, and gluten, and it is made in a factory that does not process nuts.