Omnom Madagascar 66% & Dark Nibs + Raspberries

I first came across Omnom Chocolate when The Dieline wrote up on them at the start of the year. The first thing you notice about Omnom is their distinctive packaging, which means their mission has been a success: "Packaging is the first visual and last physical contact a brand has with a customer and I wanted it to be a lasting one." The cool illustrations were inspired by living and traveling in Iceland

Omnom are an Icelandic bean to bar company, handcrafting their chocolate bars from premium sourced beans, raw cane sugar and cacao butter. The bars had a delicate body, excellent snap and sheen, and a smooth texture

The 66% had a metallic aroma. Apart from that it was quite closed, with subdued wood, and minuscule fruity and floral notes 

The flavour opened with a metallic taste, the same metallic acidity that was in the aroma. The melt was rather smooth. A while in and red fruits started to surface, finally! Then, all of a sudden, sour acidity, like a gun shot, shot through the taste buds. Incredible. This is the Madagascan cocoa I know and love. It became so tangy, and just so wild! 

The envelope design is a "secret chest of happiness", it can be closed to protect the chocolate and also serves as a tray to share and enjoy the chocolate on

The Dark Nibs + Raspberries bar is part of their 2014 festive collection, along with a Milk + Cookies bar (almond spiced cookies, sounds pretty wicked). It's the Madagascar 66% sprinkled with dried raspberries and Madagascan nibs. There is an E number in there (acting as a thickener), make of that as you wish

The texture was cool. The aroma was raspberry with that recognisable metal but also quite chocolatey

The chewy raspberries added such a buzzing tartness to the already sour chocolate! The nibs tasted too metallic (boy is Madagascan cocoa acidic), but the raspberries were great. Such a buzzing chocolate. It was like raspberry jam on chocolate, now just need some homemade nutbutter!

The 66% alone surprised me. After its aroma and first 5 seconds or so in the mouth, one would have never expected such a sourness and fruity acidity to come from, what seemed like, nowhere