Single-origin chocolate has become all the rage recently. Single-origin chocolate is chocolate that has been made exclusively from cocoa beans from the same region and even sometimes from the same farm. Doing this creates chocolate with a very distinct taste that is peculiar to that bean’s origin. I first wrote about Amano Chocolates back in April of 2006 with a preview and now they finally have some finished product for the world to taste.
Currently, they are making two different 70% cacao single-origin bars: Madagascar and Ocumare (Venezuela) and they sent me both varieties to try. The incredible thing to me is that the two varieties taste so wildly different yet have the same exact ingredients: cocoa beans, pure cane sugar, cocoa butter, and whole Tahitian vanilla pods.
Madagascar: This chocolate has an amazingly complex taste to it. It has lots of fruity undertones that develop as you savor the chocolate.
Ocumare: I would have sworn that they added mint to this chocolate because it has a wonderful minty taste to it. Incredible flavor and especially good if you like chocolate and mint.
Both of these chocolates are just amazing. Granted, I have not tasted any other single-origin chocolates, so I have nothing to compare to, but these are truly fabulous – probably the best chocolate I have ever tasted. I feel spoiled eating them. They are definitely chocolates that you should savor slowly and not chow down on. Gently allowing them to slowly melt on your tongue lets you truly enjoy the flavors. It truly does feel wrong calling this chocolate “candy” and at $6.00 for a 2 oz. bar, you won’t be munching on these bars like candy.
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