Dark chocolate with cardamom (perhaps the favorite spice of the Chocolate Vendors – that smell, oops oops! So heavenly) and pieces of candied orange.
A good amount of cardamom has been added to this chocolate, perhaps a bit too much for our taste if we are honest because with a large amount of cardamom the taste becomes a bit very floral / perfumey. We would have liked it just a little more subtle. Nevertheless, a nice attempt and who knows, the balance will be slightly different in the next batch. And besides – everyone tastes it slightly differently, so perhaps you will say when you taste it that you certainly do not find it too much, but that it is nicely in balance with the orange cardamom and the spicy cocoa.
Ingredients: cocoa, cane sugar, cocoa butter, orange, cardamom.
Allergy note of the amkers: may contain traces of soy, nuts and gluten. Keep cool and dry.
What else the makers of Solkik have to say about it – quite a story 🙂
“Chocolate with 2 ingredients means a slow melting chocolate. We have added pieces of candied orange and sprinkled whole caradamom seeds through the chocolate to create a bright and fruity bar, very well balanced with cocoa from the same biome, the same bunch. Piece, enjoy a slow melt with eyes closed and you will be transported to an exotic flavor landscape for a few moments.Kaithapara Vanam cocoa is grown by a forest-dwelling community in Idukki, a region of Kerala state in South India that stands out Because of its extensive mountain forests and milder climate, this encouraged the British to plant cocoa here in the 18th century, brought from Amboyna, one of Indonesia’s spice islands.
The local smallholders – some tribal families who have lived here for generations and some newcomers who have been herded into this lush patch of land after facing famine in drier areas in the 1950s – grow cocoa alongside a wide variety of herbs and fruits, making the damage from drought and crop failures. For Solkiki, the tradition of growing unique cocoa along with an abundance of spices made Kaithapara an interesting terroir for cocoa. Due to the stable prices throughout the seasons, this organic cocoa is an economically attractive and environmentally friendly source of income for local families. Keeping the trees alive promotes biodiversity and a thriving ecosystem. The cocoa bean is called Kaithapara Vanam. The long tradition of growing fine cocoa in Idukki, Kerala, dates back to the 18th century, where the region’s wealth of spices made Kerala’s waters the busiest trade route in the world. The Muthuplackal family brought several local cocoa to the Velloor forest of Kaithapara in the 1980s. There is no historical data on the cocoa planted in Kaithapara, but the morphological indicators of the local cocoa tell us that they are predominantly locally developed hybrids with a strong presence of Forastero traits and the occasional white bean. Balanced, moving across all the basic flavors, and full of notes evolving during a long-lasting 2-ingredient melt, this is a unique chocolate story we are proud to be a part of. Thanks to Anders from Original Beans for helping to put the dots together on this delicious cocoa! “