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The Patric Madagascar collection includes a 75% bar, also made from Sambirano cocoa, sometimes referred to as the espresso of Madagascar chocolates.
While Patric's chocolates generally do not contain flavoringsflavourings, or even added cocoa butter unless absolutely necessary, a another 67% Madagascar cocoa Madagascar bar by Patric includes cocoa butter for texture. The cocoa butter used comes from the the same beans 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 a 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 ==
