Comparative Tasting - 85% Phillipines, Kablon Farms

The cacao trees at Kablon Farms on the West coast of the Philippines produce yellow and red pods.  All other Filipino cacao is sourced from Davao - on the Eastern coast.  Traditionally, yellow and red pods are combined during fermentation and while pods share consistent genetics, the 50-or-so cacao beans inside each pod can vary.

This year in an experimental harvest, farmers and fermenters separated red and yellow pods.  Both batches were then treated in the same way.  Same ferment, same drying and storage, same sorting, same roast, same grind protocol, same recipe!

You have here a bar of RED POD chocolate and a bar of YELLOW POD chocolate.

Taste some of this, then some of that.  Then some more of that, then some of this.  A,B,B,A... its how we like to assess flavours.

The question on everyone's lips.... does pod colour in Kablon cacao influence resulting flavour? Totally does!

The next question - are you a on team Red or team Yellow...? 

We're team orange > > we love them both!

Allergen information: contains no nuts, dairy, wheat, gluten, or soy (nut-free, dairy-free, soy-free, gluten-free). Made in a facility that uses nuts and soy. Vegan friendly.

Each bar is 56gr/ 2oz.

 Awards: (for the 'orange' (red+yellow pod) 85)

Bronze Winner of the Academy of Chocolate Awards 2017 (bean to bar, 80% and above cocoa solids)

Purchased directly from the farming team at Kablon Farms in South Cotabato in the Phillipines. This 2-ingredient, dark chocolate has a very smooth melt with notes of toasted butter and a mild taste reminiscent of blackberry leaf and macadamia nuts. Thanks Estela!