After being sold out of many of Akesson's chocolates since the fall of last year, we finally received a fresh shipment. We have been waiting a long time for this, and it's been hard to procure these fantastic Chocolates. Akesson was the first producer that opened our eyes to the beauty of artisanal chocolate and is still a go-to for us. We have yet to try anything that comes close to these for the price. We have a large restock of the Criollo, which is the undisputed favorite among our clients. Still, the other bars are truly sensational and worth checking out as well, they might seem a little unusual, but they are unique and delicious.
Akesson's is one of the top chocolate producers globally and one of the few that grow their cacao, a process known as bean to bar, very similar to grower Champagne. Bertil Akesson's Chocolate comes from a single plantation cultivating Cocao and pepper since the 1920s in Madagascar's northwest Sambirano Valley, considered one of the best terroirs for chocolate in the world. This 2,000-hectare family estate that his Swedish father purchased when Bertil was young grows only two heirloom varieties of cacao, Criollo, and Trinitario. Criollo is very limited and rare, with the estate only producing 2 tons compared to 300 tons of Trinitario, but both are extraordinary. The Akesson name is famous in the Chocolate world with high demand from gourmet Chocolatiers wanting to use his heirloom cacao in their products.
The estate is farmed sustainably with a strong push to organic practices though some items have not gone through certification. The cacao is co-planted with pepper trees, which are also heirloom and indigenous to the island, shading the timid cacao trees from too much sunlight. Akesson includes the peppercorns in some of his chocolates to a theatrical effect playing with savory notes that go exceptionally well with drier red wines like Syrah. The cacao is similar to wine, where the different varieties have noticeably different profiles. With the inclusion of the best pepper in the world, these chocolates are so unique and delicious. Akesson's creates some of the finest chocolate we have ever tasted, winning medals in too many competitions to count and making chocolate like Valrhona and Scharffen Berger look like child's play. We've been sampling customers and industry friends on these chocolate's, and each person has been in awe by how spectacular they are usually picking up a few bars for along the way. We are even starting to omit "normal" dessert for a couple of chocolate pieces, and Akesson's is the best way to do it. We are one of very few retailers in the US that sell Akesson's Chocolate, and we are excited to share and support his work.
Madagascar 75% Criollo
Very expressive and rich cocoa notes with sweet tartness, earth, red, and citrus fruit flavors. Pure heirloom chocolate flavor smooth with the perfect amount of sweetness. Rare Cocao, one of the best dark chocolates in the world.
Madagascar 75% Trinitario & Black Pepper
Very aromatic and intense with expressive black pepper that perfumes on the palate before chewing. The spice from the pepper melts into a red fruit sweetness with some woodsy notes. The finish is lingering with notes of Cocoa and pepper able to be tasted for minutes afterward. Try shaving some on top of a salad with fruit.
Madagascar 75% Trinitario & "Wild" Voatsiperifery Pepper
Incredible balance made with the rarest pepper in the world, Voatsiperifery. Incredible floral and herbal notes, and is more subtle than the black pepper, coming in waves and lingering for minutes. Unique and delicious.
Brazil 75% Forastero
Warm notes of tobacco, cedar, chili pepper, and bright red cherry. The palate has a savory earthiness that balances the sweetness very well with notes of black tea leaves and coffee—finishing long and smooth with very little bitterness—the ultimate balance between comforting and exotic.