Anamalai 76%

Produced by the French bean-to-bar manufacturer 20° Nord 20° Sud, this bar highlights cacao sourced specifically from the Anamalai region of India. As a dedicated bean-to-bar operation, the maker oversees the transformation from raw bean to finished product within their French facilities. The bar earned recognition at the 2023 International Chocolate Awards for its technical precision.

The flavor architecture of this 76% dark chocolate is defined by its careful post-harvest processing. The cocoa beans are fermented for 7 days in 5-tier wooden boxes and then sun-dried on raised beds before roasting. This method yields a complex sensory profile characterized by bright grapefruit acidity, savory licorice undertones, and a lingering spicy finish.

The composition of the bar maintains a focus on simplicity, containing only two ingredients: cocoa beans and cane sugar. By stripping away additives, the maker emphasizes the natural characteristics of the Anamalai terroir.