Tasting today origin chocolate

Well what a chocolate day of tasting and production.

Tasting 100% Madacascar from Koko Black rich chocolate but shallow earthy finish. Rated poorly against our own 100% Vanuatu single press which was very smooth and velvety with a long finish.
The Bolivian 64% from Koko was better with a long lingering flavour but again would be a better chocolate with a longer refining.
Michael Cuizel Madagascan 65% , what a class act easy to see why its one of the world's great chocolate

Osmantus Oolong tea from Ali Shan Mts Taiwan now in stock

Osmanthus in Chinese is called Gui Hua


Osmanthus in Chinese is called Gui Hua, The best Gui Hua is in October. It comes with the best osmanthus fragrance. We use fresh Osmanthus to scent with best grade of Organic Taiwan Oolong. Oolong is absorbing the fragrances from the fresh osmanthus flower, which produces a superb floral fragrance, smooth and fruity sweet taste. The osmanthus has a rich and long lasting fragrance.
Taste Rich and long lasting fragrance, smooth and lovely sweet taste, Has a hint of peachy flavor.
Appearance: Golden yellow Osmanthus flowers mixed in with Orgnic Oolong tea leaves.
Place of Origin: Taiwan
Harvest Period: Autumn '08

Michael Cruziel Chocolate now in stock

Now in stock single origin chocolate from bean to bar French chocolate house, Micheal Cruziel

            

 

Dark Chocolate 67% cocoa It is on the island of São Tomé, on the Equator off the coast of central Africa, that the first African cocoa plantations were planted in the 19th century. This chocolate, born from a volcanic and marine soil, reveals toasted, spicy and herbaceous notes with flavours of ripe tropical fruits and liquorice sticks.

Dark Chocolate 67% cocoa I discovered this plantation in a splendid environment to the north east of the island of Santo Domingo, at the heart of the Caribbean where the family Rizek has produced, since 1903, exquisite cocoa beans. Lengthily worked, the beans release in this chocolate their aromas of liquorice wood, then red berries and green olives with a lingering flavour of currants and apricots.

Mangaro / Madagascar Dark Chocolate 65% cocoa Located on the island of Madagascar at the heart of the Indian Ocean, in the rich valley of the river Sambirano, this plantation flourishes on the land of a former mango tree forest. The beans of these cocoa trees have enabled me to develop a highly flavoured chocolate, blending aromas of exotic fruits, delicious flavours of honey spice cake and acidulated hints of citrus fruits. "Mangaro Noir" received a gold star during the "Great Taste Awards 2008" organized in the United Kingdom by "The Guild of Fine Food".