The Treasure Box includes a booklet that provides detailed information on each of the Best 50 cacao samples as well as the processing standards and evaluation for each sample. Inside, you'll find descriptions of each bean's characteristics, its unique chocolate flavor profile, roasting conditions, and information about the producer and the farm location.
AFRICA AND THE INDIAN OCEAN
70% SCOOPS IKPA - Komi Aziaguey, Togo GOLD
70% Okongor Obasi, Nigeria SILVER
70% Kokoa Kamili - Women's Lot, Tanzania SILVER
70% ETSONENYO - Komla Yebo, Togo SILVER
70% UMOPROCAOE - Sebastien Ateba Mveng, Cameroon BRONZE
70% CACAO OKAPI - Mungamba, Democratic Republic of the Congo BRONZE
70% Moïse Lantoum, Republic of the Congo BRONZE
70% N'Dri Kacou, Côte d’Ivoire BRONZE
70% Cocoa Research Institute of Ghana, Ghana BRONZE
70% Daniel Nti, Ghana BRONZE
70% Emmanuel Takyi, Ghana BRONZE
70% Ehimika Emmanuel, Nigeria BRONZE
70% Kossi Guezere, Togo BRONZE
ASIA AND THE PACIFIC
70% Green Farms Hawaii, Hawaii GOLD
70% Maui Kuia Estate – Reserve, Hawaii GOLD
70% Will Lydgate and the Lydgate Farms Ohana, Hawaii GOLD
70% P.T. Ebier Suth Cokran Cooperative, Indonesia GOLD
70% P.T. Perkebunan Hasfarm Sukokulon, Indonesia GOLD
70% Hsi Hsien Lai, Taiwan GOLD
70% Beantobar Chocolate Chanthaburi Co., Ltd., Thailand GOLD
70% Koperasi Kakao Kerta Semaya Samaniya, Indonesia SILVER
70% Mispari Ramli, Malaysia SILVER
70% Saloy Organic Farmers Association, Philippines SILVER
70% Chung Sheng Chen, Taiwan SILVER
CENTRAL AMERICA AND THE CARIBBEAN
70% Chocolatera del Volcán, Costa Rica GOLD
70% Rafael Moisés Ochoa Pinto, El Salvador GOLD
70% Pure Chocolate Jamaica & Body Estate, Jamaica GOLD
70% Valcaco - Jean Michel MARIE, Martinque GOLD
70% Itzam Kakaw / Cacao verapaz S.A., Guatemala SILVER
70% Hacienda Terruño JS, Puerto Rico SILVER
70% Doolarie Ramdath, Trinidad and Tobago SILVER
70% Shankar Teelucksingh, Trinidad and Tobago SILVER
70% Stephanie Omardeen, Trinidad and Tobago SILVER
70% Cristiani Burkard S.A. de C.V. – Finca Las Vegas, El Salvador BRONZE
70% Kampura S.A., Guatemala BRONZE
70% Mexico BRONZE
70% Sajonia Estate Coffee S.A, Nicaragua BRONZE
70% David Valentín, Puerto Rico BRONZE
SOUTH AMERICA
70% Asoc. Productores Agropecuarios Valle Nazangaro de Vizcatán del Ene-Vraem, Peru-GOLD
70% Hacienda San José, Ecuador GOLD
70% Juan Laura - The Chocolate Farmer : Liliana Laura Vila, Peru GOLD
70% Luciano Ramos de Lima, Brazil GOLD
70% Miriam Aparecida Federicci Vieira, Brazil GOLD
70% WORKAKAO Cooperativa Multiactiva Nodo Agricola Cacaotero, Colombia GOLD
70% Asociación de Recolectores de Cacao Silvestre Yuracaré - ARCASY, Bolivia SILVER
70% Cooperativa Brecha "T" - Martín Sipe Gutiérrez, Bolivia SILVER
70% Pieandino Chocolates - Alfredo Cuadro Guerrero, Ecuador SILVER
70% Robson Brogni, Brazil SILVER
70% José Luis Perez Figueroa - Agroindustrias Conveca, Peru BRONZE
70% Kattah Bohórquez, Venezuela BRONZE
INGREDIENTS
Chocolate Recipe:
- 63% Cacao Nibs
- 7% Cacao Butter, deodorised
- 30% Sugar
RECIPE DETAILS
- 70% Total (Percentage of Cacao)
- 2.1 (Ratio of cacao mass [nibs] to sugar)
- 16µ Chocolate fineness (µm, +/- 1)
TASTING
Whether you're looking to simply enjoy these exceptional chocolates, broaden your understanding of cacao flavour diversity, or sharpen your sensory evaluation skills, you can follow these steps below for a deeper sensory experience.
To prepare for chocolate tasting:
- Avoid smoking, eating, alcohol, coffee, and strenuous exercise within an hour before tasting.
- Bring chocolates to room temperature one hour in advance if refrigerated.
- Sit comfortably in a quiet, distraction-free space with good ventilation, lighting, and a table. The room temperature should be 20-22°C.
- Have a glass of room-temperature water and a plain, unsalted water cracker to cleanse your palate.
- Postpone tasting if you have any illness affecting smell or taste.
During tasting:
- Break chocolate into small pieces and place one piece on your tongue.
- Position the chocolate piece between your tongue and palate.
- Chew the chocolate piece two or three times with your mouth closed—do not swallow yet.
- Let the chocolate piece melt completely to fully experience the flavours.
- Note the flavors at each stage: initial, middle, and end.
- Cleanse your palate and repeat for each chocolate.
We suggest using the Cacao of Excellence Flavour Wheel, Glossary, and Evaluation form to sharpen your cacao tasting experience. These can be downloaded here: https://www.cacaoofexcellence.org/info-resources
WEIGHT
- Single chocolate bar: 6g
- Total weight of chocolates: 300 g
- Total weight of box: 879 g