Papua New Guinea, Karkar Island 72% Dark Chocolate
Papua New Guinea, Karkar Island 72% Dark Chocolate
This 72% dark chocolate bar from Firetree is crafted from single-estate cocoa beans grown on Papua New Guinea's Karkar Island, offering distinct notes of ripe blackberry and baked raspberry that earned it a Great Taste Award in 2024.
In stock
Dispatched directly by Firetree from United Kingdom
UK standard delivery typically 1–3 business days
Even if it is remote and difficult to reach, the journey to Karkar Island, just off the north coast of Papua New Guinea's mainland, is worth it for the finest cocoa. Firetree works closely with local farmers on these 'ring of fire' islands, where the rich, porous volcanic soil imparts a distinctive character to the beans.
This meticulous sourcing and traditional fermentation process ensures that the inherent sumptuous flavours of their unique cocoa are fully developed and preserved in every bar. The result is a truly distinctive chocolate experience that transcends mass-produced offerings.
- 70g bar
- Bean-to-Bar Craft
- Single-Estate
- Great Taste Award 2024
- Taste notes: ripe blackberry, baked raspberry, intense cocoa, sticky treacle
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.