The once London-based bean-to-bar chocolate maker, Beau Cacao, has recently made a big move! Known for using cacao from Malaysia, having super shiny chocolate bars, gorgeous packaging and the “Chocolate is Changing” motto, where and why did they move and how does this effect their chocolate making? What does “Chocolate is Changing” mean? Thanks to Bo San Cheung and Thomas Delcour of Beau Cacao you will find out all this and more below!
I can’t believe another amazing craft chocolate tasting year has past! That means it’s time for the 2nd annual Dark Matters Craft Chocolate Awards.
I have only included bars I have purchased myself. I’m also only including bars that I tried in 2017, so some of these bars might be new creations and some may be part of a maker’s permanent collection.
Full reviews of the winning bars are available on this blog or on my IG account.
This 72% 2014 Serian Malaysia dark chocolate bar is the 2nd bar I’ve had by the London, England based craft chocolate maker Beau Cacao. This particular bar is #302 out of just 3,800 bars that will be made from the 2014 harvest.
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.