My heart goes out to the people of India, who are braving a terrible wave of COVID-19. The very first batch of chocolate that I made was with beans from India. It was at a bean to bar camp with the amazing Map Chocolate back when we could all meet in person. We met at Chocolate Alchemy that day, where we lifted lids off of barrel after barrel of cocoa beans, inhaling the different aromas in order to choose an origin. It was so eye opening to see and smell the differences between the beans. My batch turned out bright, fruity and rich, and I fell in love. The beans from this bar also come from India, from Anamalai. I find this origin to also be bright and fruity, as a dark milk it is amazing how much fruit comes through. Anamalai Brittle bar; 65% dark milk with fennel brittle. Notes of raisin, subtle smokiness and a rich smooth texture, with chunks big and small of fennel studded brittle.
Ingredients: Organic Cacao, organic cane sugar, cocoa butter, organic whole milk powder, fennel, salt.