La Folie launches their limited edition of premium dark chocolate thins, Cacao Origins

La Folie’s newest addition is a premium collection of chocolate thins crafted from the finest cacao beans that enclose a sensorial journey within. Launching on World Chocolate Day 07.07.22, Cacao Origins is a collection of single-origin chocolate thins created by Chef Sanjana Patel.

The product line by La Folie is a limited series of bite-size dark chocolate thins made from award-winning speciality cacao beans from Peru, Madagascar, and India. Crafted with the same care as a vintage winemaker, this special edition offers connoisseurs of dark chocolate the opportunity, to taste not only the terroir but also the characteristics of the harvest. Like wine, cacao’s terroir defines the taste of the chocolates, and some of the most revered cacao beans from across the world have come together in this limited edition box.

The assortment includes Gran Nativo Blanco, which originates from the San Juan de Bigotes in Peru, South America, MAVA Antsamala from Sambirano Valley in Madagascar, Africa, and Idukki Cacao from Southern Kerala, India. Chef Sanjana and her team have worked closely with cacao producers in these regions who grow, ferment, and dry these beans to bring the most distinctive flavour nuances.

Each bean explodes with sublime seasonal flavour profiles and delicate aromas of the world’s most prestigious cacao appellations. The Gran Nativo Blanco is the most awarded cacao from Peru and is recognized for its intense aroma of citrus fruits that hint of passion fruit and floral notes with long-lasting chocolate notes. The Madagascar-grown cacao, Mava Antsamala accounts for less than 0.1% of the world’s cacao production. Antsamala has a soft chocolaty profile with spices, woody and nutty flavours, and delicate floral hints. The Indian-origin cacao from the Idukki region of Kerala is known for its flavour profile and excellent cultivation conditions. These beans have a chocolaty profile with the fresh acidity of green apple, vibrant berries, dried raisins, and pleasant spicy hints of black pepper.

“The term ‘Origin’ is not just a concept, it’s a guiding philosophy to our savoir-faire. We work closely with the producers so that we can be confident about sharing some of the best and most distinctive cocoa.”

Chef Sanjana

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