Lucocoa x Sunday Brunch, again 🤩
On Sunday, March 31st, we returned to the Sunday Brunch set. It was Easter weekend, and I wanted to highlight chocolate made from the Haitian cocoa bean, as Haiti has some of the most incredible cocoa.
During our segment on Sunday Brunch, we spoke about what a bean to bar chocolate maker is and how we work with cocoa beans to showcase their best favour profiles.
I highlighted our Lucocoa 50% Milk bar, Dormouse Chocolate’s 52% milk bar and Land Chocolate’s 50% Dominican Republic Oat milk bar.
The tasting panel included Gyles Brandreth, John Robins, Anita Rani, Gaby Roslin, Sheyi Cole and Kid Kapichi. From the selection of bars, they tasted milk bars from 3 different chocolate makers.
It was so much fun answering questions and chatting about the process of bean to bar.