The base of this chocolate is our 60% coconut dark-milk Marañón chocolate. Due to its understated and well balanced coconut notes and delicate flavours after launching this base bar in 2015 it has become a favourite bar for many chocolate enthusiasts.


The chocolate is mild and creamy, but at the same time holds many complex notes, one must try a few chunks just to discover all of them!    To this legendary base chocolate, we've added anise to explore the licorice notes present in our chocolate, and whole wild blueberries to bring balance without too much added sweetness.


A little bit about the Marañóncacao used in this bar:

Presumed extinct for a century, rediscovered by chance, and now with cacao trees growing in number, we are proud to have played a part in the Maranon story since 2015.  Temperamental, sensitive & intricate this is a challenging cacao to comprehend.


The Fortunato No.4 cacao used in this bar - as seen on the BBC - makes a perfect backdrop for anise and blueberry.  We use wild whole blueberry for the flavour!


We offered this first to members of our Exclusive subscription club, feedback therein has encouraged us to launch a limited edition for everyone to enjoy.   So... enjoy!  And don't forget to let us know if we should add this bar to our core range :)


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.

60% Peru, Marañón - Anise & Whole Wild Blueberry - Coconut Dark Milk

  • Harvest day on Don Fortunato’s farm is special, since this is the site of the Mother Tree. This tree possesses DNA identical to the genetic marker for Pure Nacional found in the 5,300 entry, world genetic database. Don Fortunato and his wife participate in the harvest and, utilizing machetes, open pods and assist in removing the beans. Sealed buckets with wet cacao beans are transported on Fortunato’s burro from the farm, to the family home, weighed on a digital scale and Don Fortunato is paid immediately before the fermentation process begins that same day.