In the style of Pralus or Bonnat; gets cocoa beans from all over the world. French chocolatiers normally roast their beans heavily, but Morin's style is less roasted.
The beans come through Vietcacao from the Mekong delta. Passionfruit and acidity, outstanding! Very long finish, extremely creamy and sustained.
Purchased by the author at Schwarzenbach in Zurich