Bronze at the Academy of Chocolate A balanced bar that is perfect for every day. The chocolate melts slowly and the nibs add a nice crunch and a hint of roasted chocolate. Cocoa from Dennis Bodie The cocoa used by PURE Chocolate is supplied by Dennis Bodie. A farmer in a hamlet in the middle of the John Crow Mountains called Tom’s Hope (in Fellowship in the parish of Portland). To find Bodie’s farm, you really need the help of the locals. There are no street names, no house numbers, nor does the farm have a name. Dennis Bodie owns the farm. It is his pride and joy; he has pledged his heart and soul to his farm, does not go on holiday but, he says, enjoys the sound of the stream and nature around him every day. His cocoa is a cross between Criollo and Trinitario, fermented and dried by hand. In chocolate making, what happens at harvest and after is crucial. Thanks to the special process, the extraordinary cocoa taste of the original cocoa beans is preserved as best as possible.
Les merFounded in 2019 by Jacob, Mellōw chocolate is a Copenhagen-based chocolate brand rooted in ethical and sustainable practices. Born from a suitcase of cocoa beans from Panama, Mellōw has evolved from initial experiments in Jacob's kitchen to a dedicated production facility. Their chocolate, made in small batches, prioritizes human rights, biodiversity, and sustainable cocoa farming. Mellōw chocolate is committed to slave-free and child labor-free chocolate, supporting cocoa agroforestry to combat deforestation. They blend science and art to craft chocolates that retain the natural benefits of cocoa beans, using natural and unrefined ingredients to preserve antioxidants, vitamins, and minerals. Jacob's vision for Mellōwis simple yet profound: to produce the finest quality chocolate with just two ingredients - ethically sourced cocoa beans and unrefined sugar. Mellōw's approach encompasses sustainable practices, ethical partnerships with farmers, organic ingredients, and plastic-free packaging. Focused on preserving the nutritional qualities of hand-picked cocoa beans, Mellōw chocolate develops its processes scientifically. They aim to inspire with well-designed products, collaborating with local creatives, all while striving to raise the bar in the chocolate industry.
Les merDirections Place one scoop of Brew Clean (4g) per 1L (35 oz.) in the brew basket. Ensure the coffee server is under the brew basket. Activate the brewing cycle allowing the cleaning solution to flow into the server. When the brew cycle is finished, rinse the brew basket in fresh water. Leave the solution in the server to stand for a minimum of 15 minutes then drain. Thoroughly rinse the server with fresh water.
Les merIt's all about the flavour! Ten years ago, Enver and Rodney started making chocolate. A lot has happened since then and our chocolate has become a household name for lovers of delicious and sustainable products. Since 2019 we have been producing solar-powered and emission-free in our factory in the Amsterdam Cocoa Harbour. Our factory is a lively place. Not only does it always smell like chocolate here, much more happens here. Once a year the sailing ship Tres Hombres brings our cocoa, twice a year hundreds of cyclists from Germany come to pick up our chocolate and there are constantly guided tours where we are happy to tell you more about our ideals and sustainable working methods.
Les merDue to its excellent taste, Nicalizo is the first cocoa bean from Nicaragua with ‘Heirloom cocoa’ status. The cocoa beans used by Morin to create this dark chocolate originate mainly from the mountainous Jinotega region, in the north of Nicaragua. This is the perfect region for growing cocoa: fertile soils and rain all year round, with high temperatures. Due to the effects of global warming, more and more farmers in the area stop growing coffee (which needs a cooler climate) and switch to cocoa. Morin buys these beans from Danish idealists Ingemann. In Nicaragua, they specialise in cocoa and work closely with the local farmers to grow better quality cocoa and enhance farmer income. The farmers receive training from the Cocoa Academy plus regular on-farm advisory visits. Ingeman pays the farmers a fixed price of 25% over the market price for at least 30 years. This gives the farmers the long term financial stability they need. Ingeman employees visit the plantations every week to collect the beans and assist the farmer with fermentation and drying. This is their hands-on approach to quality control and traceability. The Morin beans can be traced back to the Florès family. But generally, for the required amounts of beans, supply from more than one farmer is needed.
Les merRózsavölgyi Csokoládé stands out in the world of fine chocolates, blending traditional processes with pure ingredients to craft chocolates that are both natural in flavor and artistic in presentation. Sourcing cocoa beans from renowned growers in Venezuela, Madagascar, Mexico, Tanzania, Peru, Ecuador, Sao Tome, and Nicaragua, they ensure each variety, from Porcelana to Madagascan trinitario, contributes to the unique flavor profiles of their single-origin chocolates. Their dedication to quality has earned them accolades, including silver and bronze awards from the Academy of Chocolate. Committed to sustainability and tradition, Rózsavölgyi Csokoládé's packaging combines old Hungarian designs with eco-friendly materials, using about 90% recycled paper and no plastic. Their shop, a reflection of their artful approach, is located in the Parisi Udvar Hotel in Budapest, welcoming chocolate enthusiasts to a world where traditional chocolate-making meets modern creativity.
Les merThe cocoa for this bar changes several times a year. The Mesjokke men are on a continuous search for beautiful aromas and flavours of cocoa. And if they find the right one, it will be chosen as the basis for the latest Limited Edition in the range. In their factory in Utrecht, the cocoa is carefully roasted, extracted, blended and tempered.The music that the Mesjokke men recommend for this bar is: No Limit by 2Unlimited.
Les merMaraná crafts premium, organic chocolate straight from the heart of Peru. Using the finest cocoa sourced from Piura, San Martin, and Cusco, founders Zulema and Giuseppe have transformed their passion for chocolate into a thriving business. Dedicated to ethical practices, they work closely with local farmers, enhancing their agricultural skills to ensure only the best cocoa beans are used. Each bar, wrapped in packaging that celebrates Peruvian heritage, represents their commitment to quality and respect for tradition. Since their debut in 2015, Maraná has earned accolades for their exceptional chocolate bars.
Les merKuná's Bean-to-Bar 100% Ecuadorian Chocolate: A Blend of Quality, Social Responsibility, and Biodiversity Founded in 2012 by Maria Fernanda Andrade and Luis Manuel Leon, Kuná has emerged as one of the finest chocolate brands from Ecuador. This chocolate brand stands out for its unique blend of social responsibility, cooperation with indigenous peoples, attention to biodiversity, organic farming, and quality. Maria and Luis are known for their enthusiasm, passion, and commitment to quality, which has helped Kuná win numerous awards, including the main prize at El Salon del Cacao y Chocolate Ecuatoriano in its very first year of existence. Kuná's chocolate is made using high-quality cocoa harvested by the indigenous Kichwa peoples from Archidona in the Amazon of Ecuador. The Kichwa cultivate cocoa of exceptional quality from the Amazonian jungle, some of which are grown in the UNESCO biosphere Sumaco. In addition, Kuná sources beans from the Unión de Asociaciones Artesanales Eloy Alfaro de Esmeraldas to produce chocolate with higher cocoa percentages. Kuná's history is closely tied to the Asociación Wiñak, a cooperative founded by the Kichwa peoples. By choosing Kuná's bean-to-bar 100% Ecuadorian chocolate, you can enjoy the delectable taste of Ecuadorian cocoa while supporting social responsibility, environmental sustainability, and fair trade practices.
Les merCocoa from Malabog Theo & Philo works with cocoa from the barangay Malabog, a community of about 11.000 inhabitants, which is part of Davao City, the largest city in the Philippines by area. Everything in Davao City is low-rise and very green, sprawling in hill country. There are many small cocoa farmers in Malabog. Growing conditions are perfect. In 2019, for example, Nong Joe won, out of 226 participants from 55 countries the prize for the best cocoa beans of the world in the International Cocoa Awards (ICA). Philo Chua sources the cocoa, in collaboration with the organisation Gawad Kalinga, from a group of farmers. Gawad Kalinga helps people out of poverty. (Barangay is the smallest political administrative unit in the Philippines.)
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