I like to keep an open mind. Especially when it comes to chocolate. Things like pop rocks and curry can go much better with chocolate than you might think. I thought of those experiences when I bought this very strange sounding Xocolatl de David Parmigiana-Reggiano bar.
The base of the bar is a 72% cacao bittersweet bar of Ecuadorian origin, and parmesan-reggiano cheese is added, as is salt. The cheese is coarsely ground and well-distributed, as obvious from the first glance at the bar.
The bar has a promising aroma of caramel with just a hint of cheese, so I anticipated a subtle note of cheese.
Wrong. Halfway through, the overly salty and pungent cheese, which is gritty and irritating against the smooth texture of the chocolate itself, totally takes over the chocolate. There was perhaps a bit of mint flavor in the chocolate, but it was hard to tell with the overpowering and not very tasty cheese there.
Eating this bar is kind of like signing up torace an Ironman: It seemed like a good idea at the time.