These beans come from Bertil Akesson’s Bejofo Estate in Ambanja, where he starts the beans drying on concrete beds under the hot Madagascar sun to retain acidity and create his signature strong, fruity punch. The exact fruit flavor of the beans 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 much tartness as possible. In this 2017 harvest, we taste notes of raspberry cheesecake and lemon zest.
Weighing in at 3.5 grams each, these single-origin chocolate chips are fashioned for bakers and home chocolatiers. They were modeled after the hand-piped chips our kitchen team used to make for the enormous cookies we serve in our cafés. Each piece is fully tempered with a snappy, smooth, shiny finish—perfect for baking and confections, from brownies and cookies to truffles and chocolate-dipped strawberries.
Our book Making Chocolate: from Bean to Bar to S’more, has many recipes for you to choose from, among them our "Very Best Chocolate Chip Cookies", where these chips really shine.
Net weight: 2.5kg (5.5 lbs)
We want to thank our dear friend and talented industrial designer, Remy Labesque, for designing the molds for these unique chips for us.
All of our single-origin chocolate is 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.