Our first dabble in the Bean to Bar revolution! Our journey started with a random meeting in a field near Kenmore, when we met Jocelyn and Aixa of Forest Finance who happened to have a carboot full of cocoa beans. This was last summer and it prompted me to 'have a go', buy a small grinder - see my blog that covers the whole story.
The beans are from Bocas del Toro region in the far north west of Panama; they have been grown to high environmental and ethical standards, the cocoa farms certified by UTZ and Carbon 'Gold Standard' - and the beans are simply delicious. The beans are so tasty that we do not think they need very much sugar, so have made them into an 80% plain chocolate. Really tasty, and very smooth, with lovely fruity flavours.
Panama cocoa beans (75%), cane sugar (15%). cocoa butter from Madagascar (5%)