Studio project by Turnaround. Hask is an invented maker and nothing here is for sale.

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The eight bars / Madagascar
A Hask Madagascar bar in its cream wrapperHASKMadagascar70% cocoa

Madagascar

70% cocoa. Bright and fruity.

Raspberry and lemon peel, bright enough to make you blink.

  1. FirstRaspberry
  2. ThenLemon peel
  3. LastSour, then gone
In it
Cocoa beans and cane sugar. That's all.
Beans from
The Sambirano valley, in the north-west
Roast
Light, 18 minutes
Good with
Greek yoghurt, a glass of something sparkling
Weight
70 g, in 16 squares
Keep it
Somewhere cool, away from the fridge. Roast date and best-before are on the back.

Posting, allergies and keeping

Will it melt in the post?
From April to September bars go in an insulated sleeve with a cold pack, and we don't post on Thursdays or Fridays so nothing sits in a depot over a weekend.
What's in it, for allergies?
Cocoa beans and cane sugar. No milk, nuts, soy or gluten in the recipe. The room also roasts hazelnuts for a friend's shop, so we can't promise traces won't get in.
How long does it keep?
A year from the roast date on the back. After that it goes dull and a bit chalky, but it's still safe to eat.

Next to it in a box

Two bars we'd put beside Madagascar: one that tastes like a cousin of it, and one that doesn't.

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