fresco madagascar light roast 74%

madagascar’s sambirano valley produces some of the most flavorful cacao in the world. daily harvests from a single 600hectare plantation are fermented six days to develop a signature fruitiness. their light drum roast develops and enhances this cacao’s fruity character. days of stone grinding achieve a silky texture. next, the chocolate is heated, mixed and aerated, this is conching. their medium conche step mellows some of this cacao’s raw acidic nature, resulting in a chocolate with complex flavors including notes of citrus, reminiscent of grapefruit.