Paul A Young and his team had made Europe's first whole bean chocolate bars, using a blend of beans direct from Menakao in Madagascar. Along with this 64%, a 73% was made too; both were small batch
The whole beans were granite ground with Billington's Organic Unrefined Demerara sugar!
The results were said to be "intoxicating, soft-fruited" chocolate bars with a "distinct acidity" which, to me, sounded perfect. The chocolate was also to have a nutty, toasted flavour (which were the characteristics of the outer shell of the beans)
The aroma was red. An abundance of fruits, a little peppery
The initial taste was nutmeg. It was slow to melt, tasting like a rounded red wine, so I chewed and
then bolder fruits were unleashed. An intense burst of acidity nearing the finish.
Incredible. It was very sweet
The melting texture was coarse, and to chew reminded me of an Aero chocolate bar, but firmer. It was gritty with the tiny pieces of the shell, but that made it a unique and very fun experience
The finish was toasty and quite chocolatey, with remnants of the bean's shell being left to chew
This chocolate was very interesting, particularly the texture, but I just LOVED the flavour. The acidity was phenomenal. Madagascan cacao, because of its bright acidity, makes me feel great!
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