Tasting Notes: caramelized banana and chocolate crémeux

At Regal Plantations in the southern Indian state of Tamil Nadu, producers Karthikeyan Palanisamy and Harish Kumar grow cacao trees intercropped among coconut palms and nutmeg trees, which improves their land's biodiversity and soil quality. The plantation is visited by tigers from the preserve next door, and by elephants who pull snacks from coconut palms.

Karthi's and Harish's cacao trees tend to produce fruit-forward beans that feature bright, tropical tasting notes. When it’s available, try tasting our Anamalai, India bar made by Pastry Chef Mai in Kuramae, Japan, alongside this bar. The Japanese bar is tangy, with flavors of dried and tropical fruit, whereas here in S.F., Chocolate Maker Trevor complements this harvest's tropical aromas by bringing out baked, chocolatey notes, creating a balanced dessert experience in a bar.

Ingredients & 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.

Weight

2 oz (56 g)

Learn More

Learn more about our cocoa beans and sugar — the region, the farms, and the producers.