Åkesson’s is a Swiss company run by a Swedish guy, who – somewhat unusually – specialise in both chocolate and pepper grown on their own plantations in Madagascar and Brazil. They did rather well at this year’s Academy of Chocolate Awards, scooping three awards in total, including a silver for this particular bar.
As you can see though, the beans for this chocolate come from Bali – the Sukrama Farms plantation to be precise. Just reading the description on the back of the box makes me hungry…
At 45% cocoa solids, it’s nice and rich for a milk chocolate (particularly when compared to something like the Lindt dark chocolate we reviewed yesterday that only has 2% more), so I expected this to have a decent flavour.
As it turns out, it was even better than I’d hoped for.
This milk chocolate is packed with flavour – at first taste, you might think it was flavoured with more than simple fleur de sel.
The first thing I noticed was the sweet caramel notes, but as the chocolate melts, the tiny flecks of salt come into play and lift the flavour to a different level. There’s hints of liquorice and toffee, but it’s all backed by a delicious creaminess. It would be very easy to lose yourself in this chocolate and for the entire bar to disappear in seconds.
If you’re looking to get into quality chocolate, but you’re still addicted to the milk chocolates, then I’d highly recommend seeking this bar out. It’s sweet and creamy enough that everyone will be able to enjoy it, but really demonstrates some of the range of flavours that can be found in fine single origin chocolates.
It’s not difficult to see why this is an award winning chocolate, and I’m certainly planning on buying more!