North of Venezuela and between the Caribbean islands of Granada and Barbedos is the small island of St. Vincent and the Grenadines. Cocoa grows all over the island and is managed by the St. Vincent Cocoa Company. They manage 250 hectares of land and buy cocoa from about 100 farmers. The cocoa grows among the corn, banana, and ginger plants and in the shade of coconut and mahogany trees. This cacao turned into a milk chocolate milk chocolate and matched with local Juniper (literally grown around the corner from Mark’s factory). This bar tastes fresh and fruity with notes of citrus thanks to the juniper berries.
Mark Schimmel is an experienced pastry chef who fell in love with chocolate. Working in in three-start Michelin kitchens, he was introduced to the flavours that can be found in fine cacao. He founded Krak Chocolade and aims to stay as close as possible to the taste profile of the origin and accentuate what makes the each bean unique.
Amsterdam port is the world's biggest cacao operation. The "commodity crop" flows through the port but the warehouses and traders also attract many speciality cacao shipments. Every chocolate maker in the world dream of having that many different cacao varieties just down the road and Mark takes full advantage. He focuses on making chocolate for Europe's top restaurants but we're delighted he also makes bars to share with everyone else. See more