The flagship. If you want to taste the bright and zesty Madagascan beans and nothing else... This is the one to try.

Nibble on some slowly with a fine milk stout or porter.

Ingredients: Dark chocolate (organic cocoa beans, organic cane sugar, organic cocoa butter).

Dark chocolate contains cocoa solids: 70% min.

80g

About the maker.

Heist is a tiny independent chocolate maker based in Cardiff, Wales which specialises in micro-batches of stone ground chocolate using single origin, organic cocoa beans.

Each batch of beans is turned into lovely chocolate bars in a small factory in the centre of the city. It’s a long process with lots of different steps and can be, at times, a massive pain in the bum. Luckily, there’s a bunch of chocolate at the end to make it all worth it!

About the beans.

MAVA Antsamala cacao has a soft chocolatey profile with low acidity and a remarkable spicy, woody, and nutty flavour with subtle floral hints. Like all cacao from Madagascar, Antsamala has outstanding genetics. Since the first trees were brought to the island, they adapted to the Malagasy climate and soil, resulting in unique hybrids of criollo, trinitario and forastero varieties. The specific growing conditions at Antsamala farm in combination with a carefully designed post-harvesting process result in a unique flavour profile, quite different from other Malagasy cacao qualities. The wet beans are fermented for 6 days on Antsamala farm, followed by drying on wooden racks until the moisture level is below 7%. After thorough screening and picking, the beans are packed in 65 kg jute bags and exported from the port of Antsinarana.”