BEJOFO, MADAGASCAR, 70%, 65GR

Soma was founded by David Castellan and Cynthia Leung in 2003. A rarity in the industry, Soma are adept at both chocolate making, and also a fantastic chocolatier. At the time, ‘bean to bar’ chocolate wasn’t necessarily even a term! Anybody who knew how to make chocolate were those who worked for big chocolate companies. Soma was one of the first to tackle the micro batch chocolate bar production. Besides their wonderful line of chocolate bars, Soma also uses their chocolate to make ganache for truffles, and other chocolate treats. Soma's high quality chocolate bars have been awarded multiple times over the years. First starting off in a 400 square foot tiny corner of an old whiskey distillery, Soma now has two chocolate factories in Toronto, Canada

We are so thrilled to be able to bring these amazing and unique craft chocolates, one of our personal favorite.

Madagascar, the oldest island on the planet, has been growing cacao in the Sambirano Valley since the early 1900s. Soma calls this origin the “gateway chocolate” as Madagascar is often the portal for 1st timers into the intricate and captivating world of single origin chocolate.

Bertil Akesson’s family-owned estate has been supplying Soma with their beautiful Madagascan beans since Soma began in 2003. The beans from his Bejofo farm are deep red in colour, a reflection of the prominent red fruit & citrus notes this area is known for.

Origin: lower Sambirano Valley, Madagascar
Tasting notes: raspberry, cherry, peanut butter, pomelo

Awards: 
International Chocolate Awards

2019 Americas - Bronze

65g bar

                                                
*May contain traces of peanuts, tree nuts, and dairy