Askinosie single-origin chocolate bars are some of the most intense and exceptional we've tasted here at igourmet.com, and for good reason. Most chocolate makers buy bulk chocolate, but Askinosie actually imports the raw beans direct from the farms, then roasts them in their Missouri factory. Plus, Askinosie is the first small batch chocolate maker in the U.S. to press their own cocoa butter and the only makers of natural cocoa powder. Askinosie operates a Direct Trade relationship with the farmers, with the rule that they will not buy beans from farmers that the Askinosie family has not met - in person. This is hard because of the complicated nature of importing that Askinosie Founder, Shawn Askinosie, does himself. When he goes to these origins, he sees the farms and determine the issues that a Fair Trade certifier would observe. The main thing is that Askinosie is building relationships with the farmers and their families. This is hard and takes time, but it is worth it. And the proof is in the tasting. Four single-varietal bars sold separately.:
- 77% Davao, Philippines Dark Chocolate Bar: The first cacao brought to Asia in 1600 was grown in the Philippines and we are the first chocolate maker to export Filipino cocoa beans in nearly twenty-five years. The beans used to make this tantalizing bar are very exclusive, making the Davao, Philippines chocolate bar uniquely exotic. There has never before been a single origin bar from the Philippines. This bar has smooth, lingering notes of brown sugar, malt, vanilla, and toasted marshmallows.
- 72% Tenende, Tanzania Dark Chocolate Bar: This dark chocolate bar is made with cocoa beans from Tenende, Tanzania. There the beans are grown by the the UWATE farmer group, led by a woman known fondly as "Mama Kyeja." This mild bar has earthy notes with hints of tobacco and dried cherries and has a very smooth finish.
- 70% San Jose Del Tambo, Ecuador Dark Chocolate Bar: San Jose Del Tambo, at least 200-years-old, is situated in the foothills of the Andes Mountains. It is said that the Quechua Indians used this little village as a resting place before journeying further into the Andes. At Del Tambo, the hills rise sharply until the tops are obscured by low-hanging clouds. The Rio de San Miguela, a fast-flowing river, along with just the right climate provides the land for some of the best cocoa in the world. The centuries famous Ecuador Arriba flavor is found in these beans. This bar has a stout flavor with notes of dried fruit and citrus and hints of coffee.
- 70% Cortés, Honduras Dark Chocolate Bar: These beans come from a Honduran farm run by Fermin Arriaga. This geographical area has a long history of cocoa farming that dates back to the Mayan civilization; cocoa has its origins in this region. The flavor profile of this bar is bright and bold with intense notes of dried fruit and peppery tannins in the finish.
Varieties Sold Separately.