What is the cocoa percentage of Ramage, Vanuatu Malekula Island?

Ramage, Vanuatu Malekula Island contains 70% cocoa, classified as dark chocolate.

Where do the cocoa beans in Ramage, Vanuatu Malekula Island come from?

The cocoa beans in Ramage, Vanuatu Malekula Island are sourced from Malekula Island, Vanuatu.

Which cocoa bean variety is used?

Ramage, Vanuatu Malekula Island is made with Amelonado cocoa beans, a variety prized in single-origin chocolate for its distinctive aromatic profile.

How big is a single Ramage, Vanuatu Malekula Island bar?

A single Ramage, Vanuatu Malekula Island bar weighs 65 grams.

Has Ramage, Vanuatu Malekula Island won any awards?

Ramage, Vanuatu Malekula Island has been recognised at: International Chocolate Awards World Final Silver 2021-22, International Chocolate Awards Americas Silver 2021-22 and Academy of Chocolate Silver 2022.

Where can I buy Ramage, Vanuatu Malekula Island?

Ramage, Vanuatu Malekula Island is made by SOMA. SOMA sells directly through their website at https://www.somachocolate.com, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan Ramage, Vanuatu Malekula Island in the Chof app.

Ramage, Vanuatu Malekula Island 70%, SOMA

Ramage, Vanuatu Malekula Island

SOMA, also known as SOMA chocolatemaker, operates out of Toronto, Canada, as a dedicated bean to bar artisan. This particular bar represents their exploration of the South Pacific, specifically Malekula Island in Vanuatu. The cacao, an Amelonado variety, is the result of a collective effort where wet cacao is gathered from small farms surrounding Pinalum and brought to a central facility for expert processing.

The sensory journey of this 70% dark bar is defined by its award winning complexity, having earned a Silver award at the Academy of Chocolate in 2022. Refined in a melanger, the chocolate reveals a comforting base of chocolate cake and caramel. These deeper notes are punctuated by the vibrant acidity of lemons and tamarind, while a touch of fresh wood adds a sophisticated botanical edge to the finish.

SOMA utilizes direct trade relationships to source these beans, prioritizing transparency and craftsmanship. The cacao undergoes a rigorous 120 hour box fermentation followed by sun drying to stabilize and develop its flavor precursors. The ingredient list is focused and clean, containing only cocoa nibs, organic cane sugar, and cocoa butter, with a strict absence of lecithin, vanillin, or vegetable fats.