This dark chocolate, made from Hispaniola Trinitario beans from the La Gina region in the Dominican Republic, is processed for a shorter time than the other Mike & Becky varieties. As a result, the sugar is blended with the cacao but not fully dissolved. The outcome is a coarse, rustic texture. An unusual and surprising experience for the palate.
For Julia “Mike” Mikerova and Björn “Becky” Becker, true craftsmanship from bean to bar represents the future of chocolate.
In their Brussels manufactory, each bar is made by hand with great care: from cleaning and roasting to grinding, conching, tempering, and packaging.
The cocoa beans come from organic farming and are processed using 100% renewable energy. Mike & Becky stands for environmental responsibility and fair compensation for their team and cocoa farmers.
