ARTISANAL CHOCOLATE KITCHEN
Vietnam 66%
A pleasant journey into the unexpected that gives you the warm and fuzzies. Fig, a touch of spice and a dribble of honey best describes this experience.
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Indgredients: Ben Tre Vietnam Cocoa Beans, Organic Cane Sugar, Organic Cocoa Butter
about
CHOCOLATE MIDGE
As a Maker of Vegan Chocolate, I view chocolate as food, and something to sustain the body. Chocolate Midge uses mostly organic, minimally processed, and vegan ingredients in our chocolate. Located in the mountains of Northeast Georgia and crafting fine flavour chocolate from cacao beans of the highest quality sourcing those beans from farms and suppliers with traceability, that use humane fair trade practices.
Originally from the island of Trinidad, my family has been involved in the growing and production of the world renowned Trinitario cocoa and fine flavour chocolate. I am honoured to be a part of both ends of the spectrum. On one end being responsible in choosing farms and suppliers that care about their cocoa communities and create a better life for the families who make a living by growing and harvesting this magnificent fruit. On the other end my passion is crafting a healthy product that I am happy to present to all the chocolate fans out there.
My love of botany led me to the obvious name choice for this passion of mine. CHOCOLATE MIDGE is affectionately named after the unsung hero of the cacao industry - the midge. Forcipomyia squamipennis (aka "the chocolate midge") is a tiny insect (1-3mm) and solely responsible for the pollination of all cacao flowers. Since cocoa in its natural form is a healthy fruit, my focus is on the benefits of this amazing agricultural product, crafting fine flavour chocolate and the cocoa by-products that nourish the body. CHOCOLATE IS FOOD!
“There is nothing better than a friend,
unless it is a friend with chocolate.”
- Linda Grayson -
cacao bean origins
"FINE FLAVOUR"COCOA FROM AROUND THE GLOBE​
It took me two years of experimentation with different origins from around the globe before I decided which beans I wanted to work with. I settled on seven origins: Uganda, Vietnam, Guatemala, Columbia, Venezuela, Ecuador and Puerto Rico. I will occasionally introduce a different origin but these are my staples. Each cocoa farm has their own fermentation practices that bring out the character in their beans and some are part of a cooperative. These origins were the flavour profiles I was looking for and each are unique in their own way.
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Chocolate Midge roasting profiles are also unique to each bean and formulated based on bringing out the best characteristics in that particular cocoa bean and delivering a unique chocolate experience to all our chocolate lovers out there.
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Without a doubt the farmers and their foundational practices are of the utmost importance for quality even when it comes to the survival of that very precious midge, without which there would be no chocolate.
