Vietnam, Đồng Nai, Vietnam, 76%
I’ve been steadily working my way through the entire Marou collection of bars. They are a rare commodity here in Vancouver, so I have felt a bit of urgency to try them while I can find them. Even if they do get wider distribution here in my corner of the world, I suspect they will sell out quickly because the packaging is just that alluring. The common thread between the collection (other than the great packaging) seems to be an earthy foundation. Some of the bars take a turn for the spicy, others have pronounced floral aromas, this one has a distinct fruit note. Underneath it all is earthy, roasted, grounded chocolate. The bars are hefty and thick, it takes some real strength to break the pieces. This chocolate is solid.
The fruit note I picked up on the nose and tongue is craisins, those tart and sweet little dried cranberries. There is a tiny apparition of pink peppercorn before the flavour transitions to black tea and malt. The finish is tannic, black tea steeped a bit too long. That is to say, it ends in a bitter place. Bitter has negative connotations, but some of my favorite foods/drinks are bitter…Negroni anyone? When eating chocolate, bitterness tends to slow me down. This is a bar I would spread over a couple days of nibbling rather than consume in one sitting. That is probably for the best, since the bars are hard to come-by and I need to ration my stash.
Jasmine co-founded Chocolate Codex as a way to share her enthusiasm for chocolate. She has a certificate in Chocolate making from Ecole Chocolat and she runs a foodblog called The Blenderist.