Abstract chocolate science. A pure chocolate with nibs from Soma.
They say about it: blending is an art and chocolate is an abstract science. Where single origin chocolate tries to make the best flavors of a particular cocoa speak is a blend as if you are making a painting with those different flavors. We work with up to 10 different origins to achieve a simple yet lofty goal by blending the different cocoa origins: to achieve the highest taste-an edible expression of our work.
The chocolate bar is finished with sprinkled crunchy roasted cacao ribs.
Origines: blend. Costa Esmeraldas (Ecuador), Ucayali (Peru), Canoabo (Venezuela).
Tasting notes from the makers: coconut cream pie, freshly baked brownie, pink grapefruit, rum, fig.
Ingredients: cacao nibs, cane sugar, cocoa butter.
Allergy note from the makers: may contain traces of peanuts, nuts, soy and milk.
Between all those single origins chocolate it is good to realize that if only one cocoa variety is used, this is not better than when different origins of cocoa are blended together to create a beautiful new experience. Yes, we think it is important that more attention is paid to the origin of cocoa. That there is more understanding for how chocolate is created, who grows the cocoa and where they do it and under what circumstances. Also for the many special flavors in cocoa, and which role the origin, fermentation etc. play in it. Because that is simply not common and important, we will continue to carry that out. But a blend is absolutely no less, and this great bar of the master of Soma is of course a nice proof of that.