In 2006, my daughter bet I couldn't eat a different chocolate each day for a year. I enjoyed that year so much that, after 14+ years, I'm still eating a different chocolate each day. Happily, even after 5,465+ chocolates, there are still many more to try. Thank you to all who continue to be part of this global adventure.
Sunday, June 6, 2021
Akesson's - Brazil Fazenda Sempre Firme 75% Forastero Cocoa (bar) - June 6, 2021
Chocolate of the Day
Brazil Fazenda Sempre Firme 75% Forastero Cocoa (bar)
Weight: 1.06 oz. (30 g.) / 2.12 oz. (60 g.) in total bar Calories: 172.5 calories in 1/2 bar Cost: $8.00 for 1 bar (+ shipping) Purchased from: Bar and Cocoa, online order
Welcome to Day #10 of Chocolate and Brazil Theme Week.
Today's Brazil Fazenda Sempre Firme 75% Forastero Cocoa bar (made in France) was from Akesson's (AO Global Sprl, Uccle, Belgium).
Company founder Bertil Akesson not only specializes in single plantation chocolate, but also has direct cacao plantation experience in Brazil.*
Subtle aroma notes included: brown sugar, faint woodsy, very faint green (lemon balm/sour grass), and very faint warm spice.
Flavor notes: smooth (uniform) dark chocolate with naturally sweet (brown sugar), faint fleeting cream, wood and earth notes.
Made with a variety of Forastero cacao, the resulting chocolate was less bold/bitter than many other Forastero chocolates. (The roast profile might have been adjusted as a result, leading to a "lighter" flavor.)
Maker's tasting notes: "The chocolate we developed from these beans is smooth, woody and earthy. It has also expressive notes that evoke autumn scents, tobacco and the local pitanga fruit."
Ingredients: Cocoa (min. 75%), cane sugar, pure cocoa butter.
Allergen-related information: May contain traces of nuts, almonds, soya, milk and gluten.
*In 2009, Akesson and a Brazilian partner purchased the historic Fazenda Sempre Firme in Bahia, Brazil. This plantation is located in the Mata Atlantica (the wild forest/rainforest area(s) in Eastern Brazil along the Atlantic coast). They are growing a Forastero variety of cacao called "parasinho."