Birdsnake Bonanza

The latest single-origin bar from Birdsnake is this rich and punchy Colombian 70%. Made with cacao from the Colombian Caribbean coast. The area Cordoba has seen illicit crops and armed conflict but is now home to nearly 200 small holder cacao farms. There are about 18 farmers who make up the Ralito "micro-region" where cacao is grown in the sustainable agroforestry model.

Chocolate maker Fred describes the flavours as "black Forest cake, mulberry, toasted almonds".  What do you taste?

This bar will wake you up and make you say "I'm alive". Enjoying the strong berry characteristics of Madagascan beans, snapping squares off this bar make us feel like we have super powers. Chocolate maker Freddie tastes stone fruit, bright lemons, caramel then a sweet kick. What do you find?

The BirdSnake Ecuador bar is made with beans from the Hacienda La Victoria estate in the Guayas region.  Beans are fermented in the traditional tiered boxes for 5 days and dried for 2 weeks. Let the chocolate melt in your mouth and look for flavours of raspberry, jasmine and orange - It all comes from the cacao!

This bar is made from beans from the famous Kokoa Kamili farms in the Kilombero District of Tanzania.  Chocolate maker Freddie tastes strawberry yoghurt, hazelnut, cream. What do you find?

This bar is made from beans from a collection of cacao farms in the Junin Valley of Peru.  Chocolate maker Freddie tastes grape , vanilla, melon. What do you find?

All the birdsnake bars are vegan. That includes their first “milk’’ chocolate bar which is made of coconut and cacao to create a special creamy chocolate.