Chocolate

[Diabolical]

This week’s bar is from far afield. A UK manufacturer, and the farm the cacao comes from the Solomon Islands.

Chocolate from this part of the world has some pretty unique characteristics to it. The volcanic soil, the humidity levels, and the fact that most of the islands in the area are incredibly mountainous.

The end result is pretty wildly variable, with some interesting notes that I haven’t really found in other places.

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Solomon Islands, Makira Island 75%
by Firetree Chocolate
https://firetreechocolate.co.uk/collections/chocolate-bars/products/solomon-islands-makira-island

Cacao: 75%
Type: Bar, light perforations on one side.
Description: Single origin dark chocolate.
Notes (per Firetree): “Honey, Sweet Grapefruit, and Toasted Almonds.”

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Session One
Smell -> A touch spicy
Snap -> A nice loud, firm snap to it.
Prime -> Candied fruit? Really brief but astringent finish.
Back Teeth -> The thought that came to mind: like a toasted marshmallow drizzled in mango honey.
Chewing to a mass and then melt -> Fruit, but it melts too fast and feels wasteful, that you are missing a lot of the notes.
Long melt, then chew -> Wow, VERY citrusy chocolate. Need to take a break between chunks.

Session Two
Music: Spirit Adrift (heavy metal) (youtube)
Prime -> Toasted… pomegranate? It looks nonsensical when written down, but it is what came to mind.
Long melt and chew -> Citrusy finish, astringent on the side tongue just before chewing.
Medium chew / melt -> Has the dry mouth feel.
Chewing around the mouth -> Fruit that turns into.. cloves? And raisins and almonds? It’s odd!

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Dia’s Rating: 3 of 5 ()
I’m not sure I like that.
It’s pretty darn complex, and that astringent fruit is REALLY strong and in your face the whole time. I kept catching hints and… well, notes of other flavors. One thing I did I want to write down was that, similar to other bars from this part of the world? It wasn’t very “chocolate” forward. It’s there, of course, but it’s definitely playing second fiddle to the other notes.

I have another bar from Firetree from a different farm and island. I’m very curious as to what it’ll be like.

 

[sword_9mm]

 

[DemonYoshi]

This week’s bar is from far afield. A UK manufacturer, and the farm the cacao comes from the Solomon Islands.

Chocolate from this part of the world has some pretty unique characteristics to it. The volcanic soil, the humidity levels, and the fact that most of the islands in the area are incredibly mountainous.

The end result is pretty wildly variable, with some interesting notes that I haven’t really found in other places.

I have another bar from Firetree from a different farm and island. I’m very curious as to what it’ll be like.

I had one bar from Firetree a number of years ago before I was really noting anything down about them, and don't really recall it.

However! I've got 5 in my stash (including this one) right now that I'm not sure if are going to be just for me or as part of a tasting party.

This has me looking forward to them either way because it sounds interesting!

I think for the next posting I'll be bringing either a 70/100% same origin comparison or a 100/100% different origins.

Has anyone here had a 100% bar, or, possibly a more relevant question: had one they enjoyed?

They can actually taste quite nice and not just be a black hole of bitterness, but dear god do they require your palate to be in the right place and some focus.

 

[Diabolical]

Has anyone here had a 100% bar, or, possibly a more relevant question: had one they enjoyed?

According to my notes:

100% Unroasted Cacao, by Raaka
Some excerpts:
“Like sucking on a sour almond.”
“Very nutty aftertaste.”
“Interesting, if gross.”

That’s it.

I’ve had some middling ≈85% cacao bars. The Taza 85% disc, Theo 85% Pure Dark, and jcoco’s Peruvian Signature Dark are the standouts of the ones I’ve tried.
And some low 90% bars that I didn’t like very much.

But the Raaka bar is the only actual 100% bar I’ve had, and Raaka is a pretty unique beast because they don’t roast their chocolate. That was fairly early on in my chocolate documenting as well; Raaka is the third brand in my book, and the 100% bar is the first entry. I think I need to expand that out a bit.

 

[demultiplexer]

Has anyone here had a 100% bar, or, possibly a more relevant question: had one they enjoyed?

An extended family member of mine had some kind of 'I read it on facebook' health episode and swore by a piece of 100% chocolate every day and offered me a piece. I don't remember exactly what brand it was but the one I had was a very limited time special from Aldi (might have been Moser Roth but I can't find if they ever did a 100% bar), around 2018-19. We talked about it a while so I remember some notes.

This was undoubtedly a very large batch, non-single source, maybe not even single country bar, I'd had 80 and 90% bars before so I understood the bitterness of it. The 100% really tasted like you took all the chocolate away from the experience and just had bitterness and astringency. He actually took it with a little bit of salt and that made it 100% better.

If your search for a good one turns something up I'll definitely try it out, because for all my 'meh chocolate really isnt that special', if I have to choose, I'd choose an 80%+ bar. Or white chocolate but for very different reasons.

 

[Shavano]

According to my notes:

100% Unroasted Cacao, by Raaka
Some excerpts:
“Like sucking on a sour almond.”
“Very nutty aftertaste.”
“Interesting, if gross.”

That’s it.

I’ve had some middling ≈85% cacao bars. The Taza 85% disc, Theo 85% Pure Dark, and jcoco’s Peruvian Signature Dark are the standouts of the ones I’ve tried.
And some low 90% bars that I didn’t like very much.

But the Raaka bar is the only actual 100% bar I’ve had, and Raaka is a pretty unique beast because they don’t roast their chocolate. That was fairly early on in my chocolate documenting as well; Raaka is the third brand in my book, and the 100% bar is the first entry. I think I need to expand that out a bit.

I think anything less than 4 out of 5 is a failure. Chocolate exists to enjoy.

It's also why most chocolate is sweet. Most people like sweet.

 

[Jeff3F]

I'm going to visit Belgium. I heard a rumor that they have good chocolate there. Any recommendations for stuff to try there that's maybe only found there??

On a side note, I am okay to eat cocoa nibs, and also unsweetened chocolate if it is of high quality. It's chocolate, and that's the main thing for me!