Chocolate Tree trades directly with Åkesson’s’ Ambanja Estate near the Sambirano river in Madagascar, ensuring a fair price is paid. Cacao farming encourages biodiversity in this truly unique origin. Chocolat Robert, also located in Madagascar, makes the non-deodorised cocoa butter they use in all their Madagascar chocolate. It’s a wonderful aromatic butter, adding it makes their chocolate thinner and gives it a nicer mouth feel whilst mellowing some of the acidic flavour the Madagascar cacao is famous for.
In the video below you can see how Alastair unlocks a cocoa pod. Not so easy! In the video is also said that 1 person opens about 2,000 cocoa pods per day!
You can read more about Chocolate Tree through the link below:
Ingredients: organic cacao, organic cacao butter