February saw us take our learning to a new level. With a Venezuela twist we featured bars made at origin by Franceschi, bars from Blanxart in Spain, the wonderful Willie’s cacao from the UK and the gorgeous Spencer Cocoa bars from Mudgee, NSW.
We had a few little experiments running this month – The dark subscribers tried three Blanxart bars made with the same cacao but with different percentages of sugar. Most people tried bars made with Rio Caribe cacao by different makers (Franceschi and Willies).
Which bars were your favourite?