Organic Milk Chocolate Wafers 37% "Mikolo" (Certified Fairtrade)

Our organic milk chocolate wafers 37% are truly a godsend. Also called chocolate drops they are crafted from Fairtrade Dominican Republic Hispaniola cocoa "Trinitario" cocoa beans. Typical of the Caribbean, these cocoa beans have a fruity scent with deliciously tangy notes.

Processed into irresistible milk chocolate wafers by our partner Kaoka in France they are sure to amaze you! This milk chocolate is ideal for your ganaches and full moulding.

From snacking to crafting your own artisan chocolates, these organic chocolate wafers will disappear faster than you can imagine.

Aromatic and technical profile:

• Head note: Cocoa.
• Note of heart: Milk.
• Background notes: Honey.
• Fluidity: 3/3
• Melting Temperature: 45°C – 50°C
• Crystallisation Temperature: 27°C – 28°C
• Working Temperature: 29°C– 30°C

What does "Mikolo" mean?

• Mikolo means "days" in Lingála, a Bantu language spoken in the Democratic Republic of the Congo. Lingala has 25–30 million native speakers and about 35 million second-language speakers, for an approximate total of 60–65 million speakers.
• "Okolia chocolat oyo mikolo nionso" in Lingála translates to "You'll be eating this chocolate everyday".

What does Fairtrade certification mean?

• Fairtrade products are far more than just fair prices, they create sustainable impact in three interconnected areas: economic, social, and environmental. These are known as the three pillars of sustainability:
• Economic: Fairtrade sets economic Standards for farmers and workers to benefit from income security and financial independence. These include the Fairtrade Minimum Price for most commodities, which aims to provide producers with a safety net against falling prices, along with the Fairtrade Premium that provides producers with additional money to invest as they choose. Fairtrade also emphasizes long-term partnerships that help yield sustainable and decent livelihoods.
• Environmental: Environmental criteria emphasize ecologically and agriculturally sound practices, including responsible water and waste management, preserving biodiversity and soil fertility, minimal use of pesticides, and the prohibition of the use of GMOs. Organic production is promoted and rewarded by higher Fairtrade Minimum Prices for organically grown products.
• Social: Social criteria for small-scale producers include requirements on democratic self-organization, participatory decision-making, transparency, and non-discrimination. For hired labour, our Standards require non-discriminatory employment practices, fair pay, freedom of association, and safeguards for worker health and safety. Forced labour and child labour are prohibited under the Fairtrade Standards.

What does 38%, 55%, 70% and 100% mean?

• It refers to the cocoa content in the chocolate. For example 70% cocoa is 70% of its mass in ground up cocoa beans. Be careful with products listing "70% cocoa content" as these inferior products have much lower cocoa bean percentage. Their "cocoa content" is often jacked with cocoa powder. A premium chocolate typically has very little or no cocoa powder. Its cocoa is purely in the form of cocoa beans. This is why some cheap chocolate products and chips feel dry and crumbly, there is too much added cocoa powder.
• 100% cocoa as the name implies is pure ground up cocoa beans without any added sugar or fillers. This is made purely for making chocolate and recipes as it is extremely bitter.
• A higher "%" does not mean a higher quality, it is just the taste.

What are the different chocolate shapes?

• With premium chocolate comes specialized chocolate depending on the intended use.
• Chocolate chips are intended for baking inside dough such as cookies, muffins, pancakes, etc. Chips dry out if melted in open air, as they were not designed to be melted.
• Chocolate wafers or chocolate drops are made to be melted into molds, bars, etc. Their shape make them easy to melt and their composition is designed for that purpose. If you want to try to make your own gourmet chocolate, these are the way to go.
• Chocolate couverture blocks are as the name implies blocks to be melted. You can always eat is as a giant chocolate bar, we won't judge. Some people genuinely like the texture of chunks. Couverture chocolate as the French word implies is formulated to cover things. This chocolate is what you want to use for chocolate fondue, chocolate covered fruits and nuts, etc. It is very malleable and won't crack even if is very thin over a product.

Who is Kaoka?

• Kaoka is our partner for most of our fairtrade chocolate products. Their expertise in high quality organic and sustainable products is highly appreciated.
• Just as it takes a good grape variety and good vinification methods to produce good wine, the quality of chocolate also depends on a good variety and good fermentation.
• Founded in 1993 by André Deberdt, his project was revolutionary for its time. His vision? To offer a chocolate that respects nature and people, based on strong and lasting partnerships with producers, thanks to a continuous presence on the plantations. Today, his children Guy and Maria Deberdt run the family business and continue to cultivate its values.
• Koaka now has partnerships with fairtrade certified producers in Ecuador, Peru, Dominican Republic & São Tomé and Príncipe (Saint Thomas).
• The quality of a Koake chocolate begins with the selection of cocoa homelands. This is why Kaoka have created 4 integrated programs, in four countries with specific varieties and aromatic profiles:
• Ecuador (Local variety: Nacional cocoa):
• A part of the country's heritage, Nacional cocoa only grows in Ecuador. Recognized as a grand cru cocoa, its floral and fruity flavours are characteristic and lend chocolate an intense aromatic richness.
• Peru (Local variety: Trinitario cocoa):
• A very smooth-tasting cocoa with fruity notes and a malty flavour.
• Dominican Republic (Local variety: Hispaniola cocoa "Trinitario"):
• Typical of the Caribbean, its scent is fruity with deliciously tangy notes.
• São Tomé and Príncipe (Local variety: Amelonado cocoa "Forastero"):
• Fruity and woody accents, very characteristic of this cocoa from the middle of the world.