Akesson Madagascar 65% Dark Chocolate – Bean-to-Bar 70g

Rafa Gorrotxategi's Akesson line sources single-origin cacao directly from Madagascar's Sambirano Valley, one of the world's finest chocolate terroirs. This 65% dark tablet is roasted and crafted in Spain using bean-to-bar methods that preserve the cacao's natural fruitiness and subtle floral notes—no unnecessary additives, just cacao, sugar, and cocoa butter in their purest form.

The result is a chocolate that tastes distinctly of its origin: hints of red berries and dried fruit emerge beneath the cocoa, with a snap that speaks to careful tempering. It's the kind of bar you eat slowly, letting each square dissolve on your tongue rather than disappear into a handful.

How to enjoy

• Eat as is, in small squares, with a cup of coffee or red wine.
• Pair with sharp aged cheeses or cured meats for a refined tasting board.
• Melt gently over fresh berries or stone fruit.
• Break into a chocolate mousse or poached pear dessert for depth.

Product details

• Net weight: 70g
• Origin: Spain (cacao from Madagascar)
• Brand: Akesson
• EAN: 8453632033557
• Cacao content: 65% cocoa solids
• Method: Bean-to-bar craft production

⭐ Why we love this

Rafa Gorrotxategi represents a new generation of Spanish chocolatiers who've mastered the craft without compromise—this bar exemplifies the Spanish obsession with quality over quantity. Bean-to-bar work from Madagascar's finest terroir, finished in Spain with the precision Spanish chocolate-makers are renowned for.

🍷 Pairing suggestion

Serve alongside a glass of aged Rioja or a full-bodied Priorat to echo the red berry notes, or pair with a dry Amontillado sherry and Manchego cheese for an elegant Spanish tasting moment.

📍 From Spain

Crafted in Spain by Akesson, a Barcelona-based artisan chocolatier who sources directly from Madagascar's Sambirano Valley—one of the world's most prized single-origin cacao regions—then roasts and tempers it in-house to preserve every nuance of terroir.