Chocolarder is one of the only small batch bean-to-bar chocolate makers in the country. Chocolarder produce fine quality, stone ground chocolate using organic beans imported from single estate, family run plantations in Venezuela, Java, Madagascar, Peru and the Dominican Republic.
The select beans used at Chocolarder are roasted, winnowed and ground over 4 days before being left to mature for 30 days. The chocolate is then hand tempered and made into bars before being lovingly wrapped in plastic free packaging. This obsessive attention to detail yields some of the finest chocolate in production today.
Millot Farm is bursting with tart cherry and sweet raisin flavours leading to light sandalwood and smokey notes giving an incredibly complex finish.
Origin: Sambirano River Valley, Madagascar
Ingredients: Cocoa beans, Unrefined raw sugar
Taste: Slowly builds to bright flavours of cherry, raspberries and plum.
vegan / dairy free / gluten free / soya free / refined sugar free
- Bean Varietal - Malagasy Trinitario
- Bean Origin. - Sambirano River valley, Madagascar
- Cocoa. - 80%
- Grind Length - 28hrs
- Conch Length - 42hrs
- Ageing - 32days
The Millot Farm
Although Madagascan cacao only accounts for 0.5% of worldwide production, the small but incredibly lush and fertile island is recognised for growing almost exclusively ‘fine flavour’ cacao (as opposed to commodity) and so is looked to by the high end chocolate industry and independent craft makers for quality, characterful beans.
Malagasy cacao is not native – Lucien Millot started cacao cultivation on the farm with Trinitario trees from Java, and over a century later the beans they produce are some of the very best on the market. The plantation now employs over 800 people – the majority women – and supports the local school attended by many of the employees’ children.
- 100% Plastic free packaging
- Ethically sourced beans
- Naturally processed sugar
- Supporting Reforestation around the world
- Multi award winning chocolate makers
- Slavery free
- Fairly traded
- Vegan friendly
- Palm oil free
Chocolarder - Millot Farm 80% Dark
Cocoa beans and unrefined raw sugar.
Keeping it real
At Chocolarder, they suffer the privilege of having to sample a huge number of different cocoa beans and are consistently astounded by the diversity of flavour on offer.
Criollo beans are generally held to be the best due to depth of flavour and the health benefits they have been proven to deliver. Chocolarder use crops that are 100% organically grown and pesticide free.
Raw cane sugar best compliments the flavor of cocoa. It has a lesser impact on blood sugar levels, and is easier for the body to digest than fully refined sugars. Sourcing the sugar close to the cocoa means it can all get onto one boat.
Like all good things, making chocolate shouldn’t be rushed.
First the bags of beans are sorted by hand – sticks and flat fruitless beans discarded, misshapen and clumped beans put to one side (they go into the bakers chocolate).
The chosen ones are slowly roasted, a process which ensures even roasting, moisture retention and a finer control over the ‘sweet spot’, ie. the point at which the flavour profile of the cocoa is at it’s peak.
Beans are removed from their shells and stoneground to fine granules, then finer still into cocoa liquor. A stone melangeur, a giant stone wheel on a stone slab, crushes the sugar and cocoa particles until they are infinitesimal.
The chocolate is then conched, and this is the true alchemy of the process. The chocolate is aerated and kneaded, particles are rounded and evenly distributed throughout the chocolate, acids dissipate, flavour compounds react and the chocolate’s character is brought to life.
When the chocolate is finally ready, it is poured out of the conch to be matured in huge blocks for around 40 days to mature the flavour so that by the time you eat it, it simply couldn’t taste any better.
Keeping it fresh
Chocolarder's packaging is not your average mass brand foil and paper affair. The box is a secure and pretty home for your bar, allowing you to safely store the bar in between tasting ensuring you don’t end up with a crumpled mess of paper and foil, and won’t affect the flavour of the chocolate, keeping it in prime condition. Chocolarder have sourced recycled and recyclable material for the entirety of the packaging.