One from the vaults! I believe this was purchased in Washington, D.C. then enjoyed in Charleston. (Oh, America. I miss you.)
Michel Recchiuti Fève Bar
Two elements drew me to this Fève bar by Michael Recchiuti. First was the 85% cacao content, as I was in the mood for something dark, and second was the inclusion of cacao nibs, because, well, I love cacao nibs.
Sadly for me, the cacao nibs seemed more of an afterthought than anything else. They were sprinkled on the underside of the bar, yet tended to contribute little more than a vague textural contrast and not, as I had hoped, a punch of chocolate flavour.
Luckily for me, the chocolate itself was mighty fine. It was a fairly solid bar at around 1cm thick (go metric system!), but very smooth in texture. In terms of flavour, it tended towards the red berry spectrum but also had hints of muscovado sugar and clotted cream.
(Camille, you might be pleased to hear that one of my tasting note typos was “tomacco”.)
Michael Recchiuti, a San Francisco-based chocolatier, balances this chocolate between the not-sweet and the not-bitter, so that it is quite subtle rather than robust. My tasting notes include lots of mentions of “smooth”, “clotted cream”, “not acrid” and “luscious”, while also mentioning raspberry and blackberry as recurring themes.
I enjoyed the thick, almost fudgy texture of the melt, but over time became less enthused about the lack of nib-pizzazz and the chocolate’s tanginess. Still, this is a great example of how diverse chocolate can be, as the subtlety of this 85% is entirely opposite to the dry and earthy intensity of Lindt’s 85%.
Let’s give the last word to Mr. Recchiuti, though, shall we?