Beau Cacao is a handcrafted chocolate maker in London, England that has recently launched their bars. Founded by both Bo San Cheung, and Thomas Delcour, Beau Cacao makes bean to bars from Malaysian cacao beans. Their focus is on making fine chocolate bars with a direct link from growers to consumers, working with small-scale growers, and maintaining transparency of the product.
I ordered this 2014 harvest 73% Asajaya Malaysia dark chocolate bar (200 of 4,500 bars) from the Beau Cacao website (http://www.beaucacao.com/) They are able to ship to several countries, and the shipping from the UK to the USA was pretty reasonable.
Beans from Malaysia, chocolate maker in London, and pictured below here in Port Townsend, WA. I love how chocolate gets around!
Color: Medium brown, very shiny.
Nose: Subtle forest, Celtic sea salt, brown butter, and sugar cookie dough.
Texture: One of the best temper snaps of all the chocolate bars I’ve tried over the past two years. Very smooth mouth feel.
Taste: Dark caramel brittle, bark more then oak, minerality, mocha, and hazelnut.
Finish: Hint of bay nut, and some tannins in a medium-long finish.
There is a lot going on in this bar. Very interesting! The packaging is gorgeous, the mold is lovely, the shine, and texture is spot on, and there is a nice assortment of nose/tastes. Well done!
Have you had any bars by Beau Cacao yet? What did you think?
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