Together with Big Tree Farms we are committed to supporting the preservation of traditional farmers through the development of social, ecological and economically sustainable supply chains in Bali. The two farms producing our trinitario beans are the properties of the Sukrama family who cultivates 8000 cocoa trees over 7 ha in the Melaya area in the western part of the island. We introduce here the first Bali chocolate bar ever made in Europe. Very chocolaty, this bar has a masculine bitterness and expressive notes of spices.

In April 2009, Bertil Åkeson, Jr. and his Brazilian partner Dr. Angelo Calmon de Sá, purchased the historic Fazenda Sempre Firme in Bahia, Brazil. This 120 ha cocoa plantation is right in the middle of the Mata Atlantica, the wild forest with the highest biodiversity on earth. They were able to recreate a social structure and their best reward is to hear the community referring to the Fazenda as a "Paraíso" (paradise). They are growing there the traditional and astonishing forastero cocoa variety called "parasinho" that made the glory of Bahia at the beginning of the 20th century. The chocolate we developed from our beans is smooth, woody and earthy. It has also expressive notes that evoke autumn scents, tobacco and the local pitanga fruit.

Part of the 2300 ha Åkesson family estate, the plantation is located in the Sambirano Valley, in the North-West of Madagascar. Since 1920 we have produced world-famous aromatic cocoa. Besides 300 tons of trinitario cocoa produced every year, a very limited quantity of criollo beans - 2 tons - is harvested separately. This chocolate has a very expressive cocoa aroma with subtle fruity-sweet tartness and pleasant flavour notes that evoke citrus and red berries.

Located in the Sambirano Valley, near Ambanja, in the North-West of Madagascar, Bertil Åkesson's estate spreads over about 2000 ha and is divided into smaller plantations like Ambolikapiky. Since 1920, these farms produce world-famous aromatic cocoa and today most of the top chefs and chocolate makers around the world use cocoa from this estate. Besides 300 tons of trinitario cocoa produced every year, a very limited quantity of criollo beans - 2 tons per year - is harvested separately to make this chocolate. It has a very expressive cocoa aroma with subtle fruity-sweet tartness and pleasant flavour notes that evoke citrus and red berries.

Located in the Sambirano Valley, near Ambanja, in the North-West of Madagascar, Bertil Åkesson's estate spreads over about 2000 ha. Since 1920, world-famous aromatic cocoa and spices are produced there and today most of the top chefs and chocolate makers around the world use cocoa from this estate. Besides 300 tons of Trinitario cocoa produced every year, a very limited quantity of Criollo beans - 2 tons per year - is harvested separately to make this chocolate. It has a very expressive cocoa aroma with subtle fruity-sweet tartness and pleasant flavour notes that evoke citrus and red berries.

It is for good reason this is the very first chocolate that we released. It tastes incredible and has won numerous awards in the United States, Europe, and Asia. The cocoa we use to make the chocolate comes from a cocoa plantation in the Sambirano Valley on the northwest coast of Madagascar. The owner of the plantation is a valued friend and colleague, so we are always sure to get his very best. Each batch of our Madagascar chocolate is carefully roasted, stone ground, refined, and conched to bring out the very best flavors of the exotic cocoa beans we use. It is a laborious process, but each bit of extra effort pays off when using truly special cocoa to create a chocolate such as this. The final result explodes with a symphony of flavors. Try this chocolate and you'll be sure you have found a favorite. Tasting notes: This chocolate has a rich, gentle chocolate flavor with notes of balsamic vinegar, cherry, raisin & citrus.