Bar: Wild Gorse Flower (Nicaragua)
Maker: Chocolarder Chocolate (Ponsanooth, England, UK)
Price: ~$6.50/65g (gift from a friend)
Munch Factor: 8.5/10
Ingredients: Cocoa Beans, Unrefined Raw Sugar, Whole Milk Powder, Cocoa Butter, Gorse Flowers.
Appearance: the packaging is attractive with its simple brown paper wrapping and the sticker identifying origin & a host of other variables regarding the ingredients used. The bar itself is a medium-light brown color, but the mold is the striking part— it’s embossed with a 17th-century-style depiction of a cacao tree laden with pods.
Aroma: creamy, toasty coconut sugar.
Melt & Snap: good melt & good snap.
Flavor: earthy, then creamy mouthfeel and sweetness as the earthiness fades to the back and a coconut caramel sweetness makes itself apparent. I’d swear it was a coconut milk chocolatebased on the nutty, creamy notes, but it’s a dairy milk! I’m impressed and slightly in love with this bar.
Complaints & Complements: not only is the packaging nice, but the bar inside is, too! Huge thanks to my friend Rachel for sending me this bar and many others in a recent chocolate swap— I’ve also recently contributed to the maker’s Crowdfunder in pursuit of more of their bars (and contributing to the global craft chocolate community). I’d love to meet the maker one day!
Context: sitting in my office on a spring day with the window open, just before lunch.
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