Tasting Notes: mimosa and pot de crème
We are excited to present one of our Asian origin chocolate bars. From Regal Plantations in the southern Indian state of Tamil Nadu, producers Karthikeyan Palanisamy and Harish Kumar grow the cacao that we use in this bar intercropped with coconut and nutmeg trees. The plantation is visited by tigers from the preserve next door and elephants who pull a snack from the coconut trees at the expense of the cacao plants underfoot.
When it’s available, try tasting this bar side by side next to our Anamalai, India chocolate bar made in Kuramae, Japan by pastry chef, Mai. The Japanese bar is more tangy with flavors of dried and tropical fruit. By contrast, Janelle, our chocolate maker in San Francisco, has coaxed out flavors of mimosa and pot de crème. This bar is Janelle’s third flavor profile and her second origin to work with, and she really loved experimenting with the intensely fruity flavors in these beans.
- Ingredients and Allergens
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.
Two ounces (56g)
- Learn More
Learn more about our cocoa beans and sugar — the region, the farms, and the producers.