A bright, red-fruited single-origin bar from the Sambirano Valley — the acidity Madagascar cacao is known for, without tipping sour.
The release
Sambirano Valley cacao is famous among chocolate makers for a citrus-forward acidity that most other origins simply don't have, a real result of the region's soil and the mostly Criollo-Trinitario hybrid stock grown there. We roast this origin on the lighter end of our range specifically to protect that brightness — push the roast any darker and the red-fruit top note flattens into generic "chocolatey."
Conched for 48 hours, tempered to our standard dark curve, and molded in a plain fluted bar to let the flavor do the talking.
