Before I talk sweetness and cacao beans, can we take a moment to close our eyes and think about how wonderful you all are? Yes, you. How fundamentally kind and generous, how cheerful and supportive, how soul-soaring you are, as shown through your comments and emails following my last post?
I thank you from the bottom of my heart. I am smiling ten basquillion times more broadly than the fellow on the chocolate wrapper below, and it’s down to you.
Askinosie 70% Cortés, Honduras Dark Chocolate Bar
Yes indeed, yes indeedy*, I’m still going with my reviews of chocolate bars picked up during my magical Askinosie Factory Tour last year. Today’s bar is Askinosie’s 70% Dark Chocolate made with cacao beans from Cortés, Honduras, where the temperature is 25C at the time of writing. (The temperature is apropos of nothing. I’ve simply become obsessed with the weather since arriving in Canada.)
As soon as I tore open the plastic surrounding this glossy dark red-brown unblemished Askinosie dark chocolate, an intensely chocolate-y aroma whooshed forth, promising great flavour to come. The snap was perfectly crisp, and I found myself pausing before the first nibble in anticipation. Then I wrote a letter.
You work wonders with cacao, you really do. Your Cortés, Honduras dark chocolate was so intense, so strong, so swirling with notes of red wine, muscat, brownies, vanilla, smoke, merlot, lemon, molasses, pineapple, melted butter, and flourless chocolate cake studded with raspberries that I couldn’t stop eating.
Your chocolate melted silkily, fudgily, with a sharp twist of plum and lemon underlying the earthy smoky cacao flavours. Together, these different levels of flavour combined into a wonderful balance of lightness and depth. Thank you.
* I left her brokenhearted at the rodeo!#
# Fifty points towards life for anyone who knows the musical this is from.