A 70% single origin bar crafted with beans from Saloy, Philippines and studded with creamy, crunchy macadamia nuts.
Burst of rhubarb and orange blossom at the start which then saunters into bolder notes of licorice, pumpernickel bread and blackstrap molasses.
Very limited supplies.
Ingredients: 70% cacao solids and cocoa butter, sugar, macadamia nuts.
I acquired these beans during a fermentation protocols trip in the Philippines and hand carried only five kilos of these beans back with me. I wish I filled every suitcase, every bag and every pocket with them. During the weeklong trip it became quickly apparent that “merienda time” (light meal taken between meals) is taken very seriously throughout the country. I thought it a fitting name for a bar that people should take a break for.