| Maker | Akesson s |
| Chocolate Bars | |
| Product Name | Bali milk chocolate |
| Cacao percentage | Between 31% and 45% |
| Country of purchase | France |
| Origin of bean | Bali |
| Bean Variety | Forastero |
| Made in | France |
| Dimensions | 9.5x9.5cm|3.75x3.75I |
| Total weight | 60Gr | 2.1 oz |
| Ingredients | Cacao (45%), organic coconut blossom sugar, milk powder, pure cocoa butter, GMO-free soya lecythin, fleur de sel (1%). |
| Maker's comments | Together with Big Tree Farms we support in Bali the preservation of traditional farmers through the development of social, ecological and economically sustainable supply chains. Our bars are the first Bali Single origin ever made in Europe. The cocoa is produced by the Sukrama family over 7 Hectares in the western part of the island. This chocolate holds a caramelized flavour resulting from the use of natural sugar produced from the juice of coconut blossom, harvested by gently slicing the flower. Once collected, the nectars are kettle-boiled into a thick caramel and ground to a fine crystal. With one of the lowest glycemic index (3 times lower than sugar cane), this sugar is a great and healthy match to our Balinese fleur de sel. |
Great milk & cacao mix
BAR TASTING
| Cacao Flavor | Moderate |
| Sugar Flavor | Moderate |
| Roasted Nuts | Moderate |
| Fruitiness | Strong |
| Tasting Experience | Although a milk chocolate, this bar delivers a chocolaty flavour when you open the wrapper. There is none of the sugary aroma that you find in "traditional" milk chocolate. The chocolate is indeed sweet but of a very soft type. The sweetness does not overtake the chocolate flavour. I couldn't identify the salty part, but it must enhance the delicate balance of the bar. The after taste is long and still chocolatey rather than sugary .Akesson is right to emphasise the coconut sugar. This is what makes this milk chocolate a great bar, even for chocolate lovers hooked on dark and bitter chocolate bars. |
| This bar is | Excellent |
Over All Rating
( 8.7 )
Aromas
( 9 )
Texture
( 8 )
Presentation
( 9 )
Uniqueness
( 9 )
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