I curled up on my bed with my laptop an hour ago with the intention of writing this chocolate review. An hour ago.
In that hour, I’ve rocked out to Merry Go ‘Round, Blame it on the Boogie, Shrek the Musical, and a heap of Simon and Garfunkel whilst folding laundry, trying to find piano sheet music online, and dancing wildly, so I guess it hasn’t been a complete waste of time?
Here we go.
Madécasse Chocolate 63% Cinnamon and Sakay
My brother sent me this Madécasse Cinnamon & Sakay chocolate bar at the same time as the Loving Earth Chilli Raw Dark Chocolate and SeatonFire Rosemary Sea Salt Dark Chocolate, which meant the American bean-to-bar company faced some stiff (and delicious) competition. However, my previous reviews of Madécasse’s Pink Pepper & Citrus and Sea Salt & Nibs had me feeling confident in the ability of “Madagascar’s hottest secret” to do its cacao beans justice.
According to Madécasse, sakay is “a traditional blend of hot chili peppers used in kitchens all over Madagascar”. According to me, cinnamon is “that spice I love and am currently adding to almost everything I bake in my own kitchen which isn’t in Madagscar because I live in Toronto”.
Together these spices, combined with the dark 63% vegan chocolate blend, create an aroma at once fruity, spicy, and tropical. It also, somehow, reminds me somehow of my trip to Mauritius in Year 11 with my mum. The spice blend was heady and evocative, and grew only more so after the first bite.
The chocolate was gorgeously tempered, so smooth, and the flavour was like warmth, like a hug, like vanilla and subtle spiced rum and cocktail umbrellas and curling your toes into hot sand and spices both familiar and unfamiliar, almost citrus-y and tangy with a slight burn building until it was as hot in the mouth as the imaginary sand beneath your bare feet and the sun on your skin.
I like any chocolate that is both intense in flavour and reminds me of summer. Win, win, win, Madécasse.
Chapon Chocolatier Fourrée Praliné Chocolat Noir au Sel Fumé et Pistache
Chapon Chocolatier Fourrée Praliné Chocolat Noir au Sel Fumé et Pistache translates, in English, into “Patrice Chapon’s dark chocolate bar filled with smoked salt and pistachio nut praline”.
Alternatively, it translates in my language into “the third chocolate sent to me by Camille and also one of the most exquisite filled chocolate bars I’ve ever had because hello dark chocolate hello pistachios hello smoked flavours hello praline hello sea salt hello all the things I love hello”.
Chapon’s Fourrée Praliné Chocolat Noir au Sel Fumé et Pistache was filled with a pistachio praline that was near-savoury in its smoke-flecked salty nuttiness. The dark chocolate surrounding the praline was silky and intense, with notes of redcurrant, cedar, bonfires, cocoa butter, smoky nutty smoky nutty sea-salt-popping vanilla richness deep deep silky slightest-crunch and chocolate richness please more I want more…
Oh look, see? I simply can’t convey the utter magic of this dark chocolate properly.
But trust me. It’s wonderful. And we should all book flights to Paris to buy more immediately, singing Belleville Rendez-vous as we go.