Patric Chocolate - 67% Madagascar Sambirano Valley

The first importation of cacao to Madagascar likely to plac sometime in the eighteenth century, with genetic stoc initially coming from the famed Criollo of either Mexico or Venezuela. A later importation added genetic complexity, resulting in a truly unique cacao population in the island's Sambirano Valley.

Add to this Madagascar's unique terroir, including the various yeasts and beneficial bacteria that play a role in the post-harvest cacao fermentation, and the result is a inimitable cacao know for it's characteristic notes of citrus, berries and lingering chocolate flavour that is absolutely irresistable.