About Table Chocolate
The small team behind TABLE create their delicious, micro-batch chocolate in the kitchen of Liverpool's Ropes and Twines wine bar. Andrea and Remy are on a mission to place traceability on the table, using only the highest quality ingredients from researched cacao farms where workers are paid fairly. Remy is a former head pastry chef who's worked in Michelin-star and 5 star environments around the world. He brings that experience to the art of chocolate making, using high quality cocoa beans and minimal ingredients to reveal the true taste of chocolate.
About Bejofo Estate, TABLE say: "On the fertile soils of the Ambanja district, part of the Sambirano Valley in Madagascar, we find the single plantation Bejofo Estate owned by Bertil Åkesson. Before Bertil bought it back in 1998, it was owned by the government, like every plantation in Madagascar at that time. From that moment onwards, he has managed to develop high quality cocoa in a sustainable way and with 3,000 farmers who grow, ferment and dry with good farming practices and consistent protocols.
Over the years Bertil has played an important role in elevating the standards of high quality cocoa. This is visible in the consistency throughout the years and the broad audience that appreciates it for a long time. The flavour profile is always precise as the plantation preserves the old varieties and strict protocols secure the highest quality possible."
