Did Christmas come early? The aroma is a mix of smokey BBQ and cranberry sauce, which is followed by flavour notes of tart-sweet-sour red fruits, such as sour cherries and raspberries, coupled with hints of ground mixed spice and smoked orange peel. Complex and fascinating!
Established in 1904, Millot Farm sprawls across 15 km² in the Sambirano Valley, northern Madagascar. It produces spices, essential oils and this incredible aromatic cacao. The farm is a big draw to the region for its lush landscape and stunning scenery for us the fruity punch of this Javan originating hybrid strain of cacao is definitely the main attraction. Bursting with tart cherry and sweet raisin flavours leading to light sandalwood and smoky notes giving an incredibly complex finish.
Ingredients: Cocoa beans and unrefined raw sugar. 70g
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 flavoured cacao (as opposed to commodity) and so is looked to by the high end chocolate industry and discerning independent craft makers (hiya!) 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 employee’s children.