Today, we’ll be tasting bean to bar chocolate bars from all around Asia. There is a whole host of different flavours to try from these bars!
Malaysia – with notes of spice and smoke.
Beau Cacao73% Asajaya Borneo made in London, I got to meet these guys at this year’s The Chocolate Show, in London, they are the first producers of Malaysian chocolate. The beans for their two bars are grown within 2-hour drive from each other but have such different flavour profiles. Check out later on in the calendar for the second bar they have in their range. They were very conscience when starting the business that the moulding of the bars was very important to them to achieve a great snap to the bar as well as looking great, goal achieved! So pretty and the quality of the chocolate was amazing, rich smooth caramel notes that just melted into dreams with a slightly smoky spice aftertaste. A fabulous bar that makes me excited to try their second bar.
Beau Cocoa Serian 72% The second bar from Beau Cocoa, and the second in their whole range. The beans are grown only a two-hour drive away from the beans used in their Asajaya bar. Whereas that bar was predominate caramel flavour with a hint of smoke, whereas this one is more smokey and a hint of spice with some gentle tannins, not at mouth-puckering level. A beautiful way to showcase the finesse in selection your beans and the impact on the end bar.
The Philippines – typical notes of dried fruits and spice.
Malagos 65% Dark chocolate. Davao in the southern Philippines has been growing the cocoa trees in the traditional methods, using single-origin beans, whilst supporting local farmers. This is a very smooth bar, I was getting hints of black cherry and vanilla, almost like a Black Forrest Gateau in bar form. A delicious bar to nibble on.
Askinosie 77% Dark Chocolate. Shawn Askinosie was a criminal defence lawyer for 20 years before changing to produce chocolate bars, that are made with beans bought from farmers through fairness, respect and dignity. This bar packs a punch more than the Malagos with a dried fruit and tart flavour which would go beautifully with a bitter espresso to get you going in the mornings.
Vietnam – with notes of caramelised milk, coffee and spice.
Marou Tien Giang 70%. Marou was set up by two Frenchmen whilst travelling across Vietnam and a mutual love of chocolate. I was surprised to find a bar from Vietnam as it doesn’t tend to come up as a major chocolate producer. I just love the sexy packaging and chocolate matches. I got a smooth coffee and honey flavour from the rich bar, a real treat.
Marou Ba Ria 76%. I thought it had a strong honey aroma that you could almost hear the bees buzzing around it. A beautiful complex flavour of a slight grassy/hay and coffee, that melts like a dream. Another divine bar that won’t be around for a long time. Delicious and sexy packaging.
Erithaj’s Mo Cay bar is a 58% Vietnamese bar produced in France promoting ethically produced bars. A high caramel notes to this bar and hints of smokey/tobacco but mainly the dreamy caramel that laps over your tongue.
Have you tried any bars from Asia?
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