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Patric Chocolate

37 bytes removed, 13:06, 28 April 2011
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The Patric brand was created in 2006 by Alan Patrick McClure, reflecting his middle-name minus the "k". After having travelled extensively in search for the best quality cocoa source, he launched his first Patric bar in 2007: A 70 percent cocoa bar made from a single-estate cocoa farm in the Sambirano Valley in northern Madagascar.
The Patric Madagascar collection includes a 75% bar. This bar, which is also made from Sambirano cocoa, is sometimes referred to as the espresso of Madagascar chocolates.
There is also a 67% cocoa Madagascar bar which includes cocoa butter. While Patric's chocolates generally do not contain flavorings, or even added cocoa butter unless absolutely necessary, this a 67% cocoa Madagascar bar requires by Patric includes cocoa butter for texture. The cocoa butter used comes from the the same beans, meaning and the final taste is closely representative of the source and region, much like a quality wine. Like coffee beans and grapes, cocoa absorbs the properties of the soil where it is grown. Flavour profiles of cocoa beans from Madagascar have notes of citrus fruit and red berries.
Part of Patric's Madagascar collection is a 70% bar branded "In-NIB-itable". The bar which has expertly roasted cocoa nibs on one side, won the 2011 Good Food Award for chocolate, a competition based on blind tasting sessions with 115 chocolate entries.
Alan "Patric" McClure is considered one of the few pioneering American bean-to-bar chocolate makers. In 2010 his brand was awarded the Best New American Chocolate by Food & Wine magazine.
== Additional information ==
* [https://www.patric-chocolate.com www.patric-chocolate.com]
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