Dominican Republic, 70%
Kah Kow’s Dominican 70% bar lays down a smooth profile with some pleasing tastes and textures. Delicately roasted and sweet the chocolates strength lies really in its mildness.
The packaging and molding keep with the minimal theme and the bar is divided into six large tabs. The bar isn’t too thick but has an assertive snap and requires a bit of pressure to break. The chocolate, which is a little red in color, has a fine grain and leaves no crumbs behind. It smells sweet and faintly roasted, like how roast chestnuts mix both those elements.
Its melt is quick and the feel is creamy. It doesn’t take long for the heat of your mouth to start breaking it down. There’s a slight waxiness present too but it’s not overbearing.
Before it starts melting the flavor is slightly bitter but that vanishes quickly. Fruits of a mellower nature like banana and apricot fall in with sugar. There’s also a toasted high end that reminds me of dry grass or hojicha. But cocoa fills in most of the spotlight. After their sweet introductions the other flavors are soft in comparison.
The end begins with some slightly synthetic notes. I was reminded of nougat but also thought of the smell of Styrofoam and fennel (which I find similar oddly enough). There is also a mild acidity and tanginess like golden raisins. The finish is bitter and a little sharp which is interesting since I found the rest of the flavors generally coy.
The overall flavor of the bar requires a bit of beckoning to really sink your teeth into but for those who enjoy a lower acid and creamy mouth feel you could do much worse. Not every bar needs to draw its strength from powerhouse flavors. Some chocolates require a bit of attention, conversation and imagination to fully flourish.
Being the son of a chocolatier Chris has always enjoyed talking about chocolate as much as he loves eating it. He’s an artist and designer as well as a co-founder of the Chocolate Codex.