The Bean to Bar industry is way too young to use terms like "Legendary" quite yet. However, one day Bertil Akesson's beans from Madagascar will be called Legendary. Almost every maker responsible for starting this craft chocolate industry used it at one point (or still do). It is also responsible for a huge number of "aha" moments from customers as their preconceptions about how chocolate should taste is shattered by the fruitiness of this bean. Sirene usually makes this as a 73% bar, but for this batch we chose to make a 70% to make the fruity notes a little juicier.