Our two-ingredient Kerta Semaya bar is our darkest chocolate bar on 85% cocoa. It is made of just cocoa beans and cane sugar. Made from West Bali cocoa beans it comes out as a very earthy and balanced chocolate bar.
We have sorted the beans, roasted them, cracked & winnowed, ground and conched and finally tempered, moulded and wrapped it into chocolate bars. All steps done in small batches at our workshop in Copenhagen.
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Ingredients
Cocoa beans*
Cane sugar*
*Organic Ingredients
Tasting Notes
A strong chocolate bar with tasting notes of sandalwood, wild honey, and a pleasant walnut astringency.
Certifications
Direct Trade
Organic
Introducing the farmer
Kerta Semaya, West Bali
At Kerta Semaya 231 minor farmers grow the cocoa sorts of Java A Criollo, a local hybrid of criollo. Also two locally developed trinitario varieties called RCL Panther and BLB are grown. This creates a cocoa blend with tasting notes of cherry jam, sandalwood & wild honey. Some even taste a pleasant undertone of astringent walnut. In West Bali the main harvesting season runs throughout July to September, and a second harvest in December to January. During harvest the cocoa pods are stored up to 48h at the central cooperative and then broken up for fermentation in 2-tiered wooden boxes covered by banana leaves. The fermentations runs in 3 steps over 6 days. After fermentation the wet cocoa beans are dried in indirect sunlight on locally build raised beds inside a drying house. This procedure is used in this region to protect against the heavy rainy monsoons. Target moisture level is 6.5-7.0%. Finally, the beans are hand-sorted in large sieves and packed into 70kg bags, ready for chocolate making.
Two-Ingredient Chocolate
Ethical Cocoa
Small Batch Chocolate
Crafted in Denmark
Technical Data
Kerta Semaya
Farming
Origin: Kerta Semaya, Jembrana, West Bali
Cocoa Variety: Java A criollo & Trinitario
Harvest Season: Primary in Jul-Sep, Secondary in Dec-Jan.
Fermentation
Fermentation Process: 2-tier wooden boxes. Covered with banana leaves.