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Description

Mirzam Papua New Guinea 72% DarkFrom the Makers This bar carries bold, smoky flavor notes developed during the drying process. After fermentation, the cacao beans are spread on raised trays above smoldering coals. As the smoke rises, it gently infuses the beansflavoring the cocoa butter itself. The result is a rich, intense chocolate with a distinct smoky finish you can taste in every bite. All of our single origin plantation choices have been led by the history and stories of the

While offering fermentation and drying services for small cacao growers (Mānoa Chocolate included) across the Island

Cacao was introduced to Madagascar by French colonialists in the 19th century

We fold tart

Ingredients: Cocoa beans

and to maintain their land and trees in environmentally responsible ways

subtly sweet

“There doesn't seem to be any rhyme or reason to this process

Tasting Notes: This chocolate has a rich chocolate flavor with notes of green bananas

allspice berries

Crunchy bits make it extra electrifying

Did you know that each and every one of these are made by hand and take two days to cure and make

Made with Trinitario beans from the Peruvian Amazon