Patric Chocolate
Patric Chocolate is a delicious gourmet chocolate range, made with organically grown cocoa from exlusively from Madagascar of blended with cocoa from South America.
Patric Chocolate was created by Alan Patrick McClure, reflecting his middle-name in the brand minus the "k". After having travelled extensively in search for the best quality cocoa source, he launched his first Patric bar in 2006: A 70 percent cocoa bar made from a single-estate cocoa farm in the Sambirano Valley in northern Madagascar.
The Madagascar collection includes a 75% bar. The bar which is also made from Sambirano cocoa is sometimes referred to as the espresso of Madagascar chocolates.
There is also a 67% Madagascar bar with cocoa which includes cocoa butter. While Patric's chocolates generally do not contain flavorings, or even added cocoa butter if it isn't absolutely necessary, this bar requires cocoa butter for texture. The cocoa butter used in this bar comes from the the same beans, meaning the final taste is as closely representative of the source as possible.
Like coffee beans and grapes, cocoa absorbs the properties of the soil where it is grown and the flavour profiles of cocoa beans from Madagascar have notes of citrus fruit and red berries.
Part of the Patric Madagascar chocolate collection is a 70% bar branded "In-NIB-itable". The bar which has expertly roasted cocoa nibs on one side. The In-NIB-itable bar won the 2011 Good Food Award for chocolate, a competition based on blind tasting sessions with 115 chocolate entries.
Alan McClure is now one of a few pioneering American bean-to-bar chocolate makers. In 2010, Food & Wine awarded Patric Chocolate the Best New American Chocolate award.
