Valrhona, which travels around the world looking for the rarest varieties of cocoa, has discovered beans in Bali with exceptional aromas and has created Sakanti 68% Single Origin. This dark chocolate Grand Cru is rounded, slightly acidic and reveals delicate chocolatey notes, touches of fruit, and a subtle bitterness in the aftertaste.
Balinese cocoa is grown under rice fields along with other crops such as coconuts. Julien Desmedt, member of the Sourcing Team of the French chocolate manufacturer, traveled to Bali for the first time in December 2013. He met with members of the Kerta Samaya Samaniya cooperative (KSS ) by chance, a cooperative that gathers more than 400 cocoa producers and encourages them to grow crops of better quality in the Jembrana region, in the west of the island. From this meeting came the idea of making this chocolate, as he explains: “This Cuvée was born out of our desire to support new organizations such as KSS as they develop ever-greater quality crops so that we can provide our customers with new origins they will find nowhere else”.