Dormouse, small-batch chocolate makers, had won bronze in this year's Academy of Chocolate. This award had been won for their 75.6% Madagascan dark chocolate. The recipe is Madagascan cacao beans, muscovado sugar and cocoa butter
The aroma accentuated different starting notes upon each tasting. Firstly sour, the next was smokey, the next metallic. Overall I would describe it to be
sour fruited. Forest and summer fruits, particularly raspberry, macerated in balsamic and apple cider vinegar. There was raisin, treacle and cedar wood too
The taste was roasted, vinegar (high acetic acid, lingers from a crucial process in the fermentation of cacao!), baker's bread. One tasting where the aroma had piquant metallic, it reminded me of a Peruvian small batch I once had, (of RealHonestChocolate...), and I must stress the "piquant", as I enjoyed the chocolate very much by now. The finish was strawberries and general red and black berries with balsamic vinegar, and bamboo leaves
The texture hadn't been as smooth as the
60% dark-milk I recently had of Dormouse's, but then again the refine and conch time was significantly less at 25 hours compared to the 60 hours for the dark-milk
I love the thinness of Dormouse bars. This award-winning Madagascan chocolate was packed of flavour, that brightness and tartness of Madagascan cacao. A chocolate that would have provoked interesting discussion amongst the judges at the Academy of Chocolate
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