Last Sunday, as my dad worked tirelessly at configuring my new Macbook Air for the second weekend in a row and I sat on the deck talking with my mum, I suddenly remembered that most of my chocolate is stashed at their place under the air-conditioner. (My apartment is too hot in summer to safely store good-quality chocolate.)
Turns out I’d forgotten how much chocolate I have at my parents’ place. A travel-case and three smaller bags filled to the brim; chocolate as far as the eye can see! I was at first paralysed with indecision but, upon looking at Best Before dates, it became easy to choose a bar to review. June 2011? Koko Black’s Mexico 71% Dark Chocolate, come on down.
Koko Black Mexico 71% Dark Chocolate
My wonderful brother gave me this chocolate a long time ago, and it’s my first foray into Koko Black’s single origin chocolate range. The cocoa beans are Criollo, and the ingredient list is beautifully short: cocoa mass, sugar, cocoa butter, soy lecithin. Koko Black doesn’t even include vanilla here, clearly hoping the Mexican beans will shine all on their own.
And shine they did. The bar’s aroma is richly chocolate-y (always bodes well, seeing as how this is chocolate we’re talking about and all), with additional notes of tannin, raspberry, smoke, and maybe a little red wine.
I took a bite, and… subtle sweetness taken over by earthiness, a slight hint of freshly printed paper, lemon, a cooling quality, cream, dark smooth espresso threaded through with melted chocolate, no bitterness, no acidity, all richness.
I tremendously enjoyed this Koko Black Mexico 71% (vegan!) dark chocolate. The texture was silky-smooth, melting with a fudginess that ensured the flavour lingered on and on, strong yet complex, rich and seductive. Notes of claret, flourless chocolate cake, and something, something I couldn’t quite pinpoint, until I closed my eyes and there, there, in the smokiness, this chocolate:
It’s like the taste of cigarettes on someone’s lips as you kiss them in the blue-black night, but mixed with honey, and sugared almonds, and toffee. A little smoky, a little sweet, a little intoxicating, and maybe just a little bit illicit.
But that’s all I have to say about that.