Akesson's Organic Chocolate is the first "Tree to Bar" chocolate maker. The Akesson family started with a single plantation in Madagascar. Today Bertil Akesson has expanded the companies cacao network with plantations in Madagascar, Brazil, and Indonesia. If you tried craft chocolate or world-famous chocolatier chocolate it is likely it came from one of Akesson's cacao plantations. Akesson's Organic Chocolate bars have won a multitude of awards and is regarded as one of the best craft chocolate bars on the market.
Located in the Sambirano Valley, in the North-West of Madagascar, the plantation produces since 1920 world-famous aromatic cacao. Besides 300 tons per year of Madagascar Trinitario cacao, very limited production of Criollo cacao (2 tons per year) is harvested separately.
This chocolate has a very expressive cacao aroma with subtle fruity-sweet tartness and pleasant flavour notes that evoke citrus and red berries.
Tasting notes: Fruity, Citrus & Red Berries
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