Chocolate with beans from Vietnam - Lam Dong, 2018 harvest

Yuuuum! I want this bar if you’re into caramel, cashew, plum and raspberry. Sometimes I can taste rose, too but this kind of depends on my day :).

I worked with beans from this origin before (I believe it was a 2017 harvest), but used to roast way darker. Because I’m in love with very bright chocolates I decided to roast lighter. A smooth and fruity bar - that’s when my heart is jumping of joy (little German lesson - we have a designated word for jumps of joy: Freudensprünge).