For some, dark chocolate can be an acquired taste. It isn't the sweet, creamy comfort food that we enjoyed as kids with milk chocolate. It has some substance. A bite.
I often liken it to drinking red wine. The more you try it, the more you like it and the more you are able to discern the subtle differences in taste.
Amano Artisan Chocolate (with the help of their PR firm) recently launched the latest in their line of one-of-a-kind, single-origin chocolate. They were kind enough to sent me this one to savour:
The Jembrana bar is made from beans grown only in Bali. While not "fair trade" certified, Amano claims to pay even more than fair-trade regulations to their farmers. The package is pretty and sophisticated like a great vintage wine bottle.
It's a 70% cocoa bar, which in my world means "health food" (also known as guilt-free-eat-as-much-as-you-want-chocolate). It has a really lovely taste. They describe it as having a "rich chocolate flavor with nice fruit notes that are also a little nutty." I would agree. It's subtle. I liked it.
But what I liked even more than the chocolate was a fantastic post I discovered on their blog. It is one of the best "How to Taste Chocolate" articles I've read. Take a peek if you are interested in a more high-brow approach to chocolate tasting ... which should not be confused with chocolate eating. It's serious, serious business my friends. I, personally, am more partial to eating rather than tasting chocolate. It's the same way I love my wine. But this chocolate is worth savoring slowly and with all the palate pleasing sophistication you can muster.