The Chocolate Tree ventures boldly into territory formerly almost the exclusive domain of Pacari with a raw chocolate that one has reason to believe may be classified as “fine”. It’s even more refreshing to see an exciting origin: Madagascar, whose bright fruitiness might indeed be shown to the fore in a raw interpretation. This will be an interesting experiment, given that raw Madagascar is heretofore unknown and a very daring venture indeed for a new manufacturer still very much in the early days of chocolate-making. The potential is enormous: with a wide-open field they have the ability to reveal entirely new possibilities in chocolate flavour. But the proof will be in the pudding; theory is nice, but taste is everything. One couldn’t get much closer to a bar that defines the concept of a “must-try”.


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About the Author

Alex Rast
Alex Rast is a long-time chocolate experimenter, taster and part-time consultant to chocolate companies. Starting in 1990 with early experiments himself in making chocolate, he quickly moved into evaluating chocolates in commercial production and assisting other companies in improving process. Over the course of many years he has evaluated over 700 distinct chocolate bars. He is one of the earliest reviewers for SeventyPercent and has helped to define and systematise the ratings system. In addition to bar chocolate, he also experiments with chocolate baking and the formulation of "canonical" recipes for classic chocolate items.
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