I have a crush.
Woaaaaaaaaaaah getting personal am I? Want some details?
It’s on Scharffen Berger’s 70% cocoa bittersweet chocolate. I’m serious. The stuff has a strong but universally pleasing flavor, a perfect balance of slightly sweet and intensely flavored, and a smooth texture without a hint of dryness or grit.
Those folks at Scharffen Berger have gone and upped their game in the 70% cocoa range. Hard to believe, but they did, and how, exactly, did they do that? They came out with a limited edition 72% cocoa bar crafted entirely from beans sourced from the Ben Tre province of Vietnam.
After reading a bit about the bean source and its purported notes of banana, cinnamon, and fig, I unwrapped the bar to find a subtle, spicy aroma.
At first bite, the smooth texture is the most notable aspect of this chocolate, and little flavor is immediately apparent. About a second into the bite, a subtle smoky flavor emerges, and is quickly followed by followed by a fruity flavor. The fruity flavor includes distinct notes of banana and fig, as advertised, but I also sensed a bit of pineapple. The flavor is long-lasting, which is enhanced by the slow melt of the chocolate.
It’s another great Scharffen Berger 70% cocoa range product, with a similar texture to the standard 70% bittersweet, but has a much more complex flavor.
I still have a crush on their standard bittersweet. It’s just too good in baking.
Have you had chocolate from Vietnamese cocoa beans? What did you think?