Vanuatu, Malekula Island 72% Chocolate Couverture 2kg
Vanuatu, Malekula Island 72% Chocolate Couverture 2kg
This 72% dark chocolate couverture, crafted from single-estate Malekula Island cocoa, offers distinct notes of cherry, lemon, and white grape, making it a favourite for chefs and home bakers looking for genuinely unique flavour in their creations.
In stock
Dispatched directly by Firetree from United Kingdom
UK standard delivery typically 1–3 business days
Firetree's Vanuatu, Malekula Island 72% chocolate couverture brings the lush, fruity essence of volcanic cocoa to your kitchen. These easy-melt pieces are designed for culinary professionals and home cooks who demand exceptional ingredients.
Sourced from the 'ring of fire' islands, the cocoa beans thrive in rich, porous volcanic soil, imparting a distinctive character to the chocolate. Firetree works closely with local farmers, who expertly harvest and ferment the beans, followed by traditional sun-drying, ensuring the full development of these unique flavours.
- Taste notes: Cherry, soft lemon, white grape
- Format: Easy Melt pieces
- Origin: Malekula Island, Vanuatu
- Cocoa content: 72%
- Weight: 2kg
- Craft: Bean-to-Bar
- Type: Single-Estate
About Our Brand Firetree
Firetree specialises in crafting exquisite chocolate, addressing the desire for distinctive, high-quality experiences that transcend mass-produced offerings. They bring the nuanced tastes of remote island terroirs to the forefront, focusing on the unique flavour profiles derived from cocoa beans grown in volcanic soils.
What sets Firetree apart is their meticulous sourcing from the 'ring of fire' islands like those in the southern Pacific, Oceania, and Madagascar. The cocoa trees, or 'firetrees', thrive in this rich, porous volcanic soil, which imparts a distinctive character to the beans. This geographical specificity, combined with their commitment to single-origin cocoa, ensures a chocolate experience unlike any other.
Firetree's dedication extends to the craft, working closely with local farmers who expertly harvest only perfectly ripe pods. The fermentation process, often described as an art, relies on the farmers' sensory expertise and years of experience, followed by traditional sun-drying. This careful, hands-on approach from farm to factory ensures that the inherent sumptuous flavours of their unique cocoa are fully developed and preserved in every bar.