-
Monsoon Chocolate - Bejofo Estate Madagascar - 64% Dark Milk Chocolate - 50 g
Regular price $13.99 USDRegular price$17.00 USDSale price $13.99 USDSale -
Monsoon Chocolate - Del Bac Whiskey Barrel Aged 74% Dark Chocolate - 50 g
Regular price $15.99 USDRegular price
About Monsoon Chocolate
- Based in
- Tucson, Arizona
- Known for
- bean-to-bar chocolate made in the Sonoran Desert
In the Sonoran Desert, Monsoon Chocolate works through every step itself: sorting raw cacao, roasting, winnowing, refining, conching, aging, tempering and molding. The chocolate rests at least 30 days in cellar conditions before it becomes bars. Athene, who joined on opening day, became Adam's partner in 2020 and is now head chocolatier and co-owner.
Monsoon buys from a handful of single origins, among them Costa Esmeraldas in Ecuador, Kokoa Kamili in Tanzania and the Bejofo Estate in Madagascar.
The range runs from dark milk to dark bars, made from these single origins.
Monsoon Chocolate questions
What is dark milk chocolate?
Dark milk chocolate is milk chocolate made with a much higher share of cacao than usual. In the UK, for example, milk chocolate needs only 25% cocoa solids by law, while dark milk bars from makers such as Monsoon carry a far higher percentage. The higher the percentage, the stronger the cocoa flavor, so you get the creaminess of milk with much more of the cacao's own character.
What do roasting, winnowing and conching mean?
They are steps in making chocolate from the bean, and Monsoon does each one itself. Roasting the cacao beans shapes their final flavor. Winnowing removes the thin shells after roasting, leaving pieces of bean called nibs. Conching works the ground chocolate in a scraping mixer for hours, spreading the cocoa butter evenly, smoothing the texture and driving off harsh acids for a milder taste.
