Single Origin Bars

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  • Bali-Jembrana

    Jembrana is one of bali most isolated and untouched areas. It as mountainous hills of virgin jungle with wildlife and has a vast beautiful beaches and a perfect place for cocoa culture. 

    Jembrana district is the largest for cocoa production in Bali. the cuve Bali develops a slight acidity with flavors of fruits, followed by intense chocolatey notes and subtle bitterness.

     




     

    S$23.00
  • Ecuador, Rio Gayas, Forastero Arriba-national

    Historic producer of quality cacao beans, Equador has an outstanding production region to the west of the country, alongside the gayas river.

    Forastero beans, although ordinary, when combined with geology and climate can produce cocoa beans with flavors on a par with the best. we chose Arriba SS superior beans.

    Once thought to be a member of the “forestero” type, Arriba Nacional has recently been recategorized as its own unique genetic type.  Arriba joins Criollo and Trinitario varieties in the upper echelons of “fine or flavor” cacao.  Indeed, it is a treasured varietal that only develops its full flavor and aromatics capabilities in its home country of Ecuador, despite efforts by some to grow it elsewhere in the world.

    Within this singular variety, you will find differences in flavor and aroma depending on where in Ecuador the Arriba was grown. Just like wine or coffee, the terroir of cacao beans offers nuanced differences brought on by climate, elevation, soil type, rainfall, average temperature, etc.  For example, the strong floral notes of Arriba from Manabi are more muted in Esmeraldas, where more nutty notes are highlighted.

    This delicate fruit with mighty flavor has been through a lot in the last five millennia.  Arguably the world’s first cultivated cacao, Arriba was nearly wiped out completely a few times in the last century.  With your support, we are helping to preserve the genetic diversity of cacao by continuing to plant and cultivate this irreplaceable crop.

    When it comes to food, the most sustainable choice is often the most delicious!

     

    This connoisseur's chocolate revals a fairly dense structure, typical of Forastero beans, that nevertheless does not mask the composition of flavors. Its first impression is light, delivering aromas of wood, tabacco and tea that develop gradually on the palate.

    S$25.00
  • Guatemala forastero Accriollado

    Guatemala is one of the original birth place of cocoa.


    The cocoa found in Guatemala today is still pure and preserved. This cocoa grow in the heart of a wild and montainous region know as Alta Verapaz. Impressive aromatic expression of the nose with sudden release of fermentation aromasand fresg cocoa beans.On the palate, it is round and full bodied. The aromatic palette is complex with notes of citrus and red fruit tempered by the chocolate aromas. The finish is long-lasting and pure.

     

    S$25.00
  • Madagascar (Region: Sambirano), Criollo-Sambirano (70%)

    The high quality trees, concentrated in the north-west of the island, have always been planted in the Sambriano region. The Sambriano cocoa beanchosen, a Criollo bean, is the most remarkable.

    Tasting the chocolatewill revealthe unbelivable aromatic personality of this bean. At first, intense citrus flavors mingle the mouth, with strong lemony overtones. The flavors develop extravagantly, with an elegance and finesse specific Criollo beans.


     

    S$25.00
  • Venezuela (Region: Barlovento, Carupano), Criollo-Carenero Superior (70%)

     

    Venezuela,


     

    Situated in the north-west of South America, Venezuela is the homeland of the first cacao tree. The mountains of Venezuela are saturated with rich cocoa plantations that produce world sought-after Criollo beans and other known rare and famous varieties. Known as ‘The Food of the Gods.

     

    Venezuela is renowed for it s remarkable cacao beans since the 15th century. there are many exceptional "Cocoa garden" across the country, i have selected a Criollo bean, Caranero Superior, from the Carupano region.

    The full aromatic palette of this Venezuelan cocoa bean can be detected readily in this dark chocolate. Its structure is subtle rather than powerful and this couverture chocolate displays spicy and floral aromas. Its lenght on the palate is exceptional and there is a hint of acidity in the finish.

    S$25.00
    Based on 1 reviews.
  • Vietnam

    This Cocoa Bittersweet chocolate is made exclusively with the harvest from the Ben tre region in southern Vietnam. The finest Trinitarios beans were selected from various parcels of the region and combined with premium ingredients to produce a truly exceptional chocolate. The taste is unique as the beans are harvested in a single domain. Just like great vintage wine, these estate-grown chocolates are the fruit of an annual harvest, and the result of a planters dedication. Each chocolate bar gives you the opportunity to experience the unique character of the Ben Tre region yearly harvest. Limited production means these chocolate bars are truly precious and as such are eagerly anticipated by chocolate lovers.

    A unique chocolate, with a warm taste followed by hints odf dried citrus fruits and honey.



     

    S$25.00

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