Even though the E. Guittard Orinoco was a bit too sweet for my tastes, I figured it was worth giving other Guittard bars a chance. Guittard is, after all, a bean-to-bar chocolatier right here in the U.S. On to the Ambanja Bittersweet, a 65% cocoa dark chocolate bar made with Madagascan beans.
No overwhelming aroma is apparent after unwrapping, but there’s a bit of fruitiness.
The fruity taste, which seems to center on banana, doesn’t come through until the end of a dominant bitter, earthy flavor at the beginning. The texture is quite dry, and it seems that this chocolate would be best used in confection, where added cream can compensate for a dry melt…and where a bit of added sugar could cut back on the bitter taste at the beginning.
I supposed I’ll be looking elsewhere for truly superior chocolate when I trek off to San Francisco next month. It will be my mission.
What’s the driest chocolate you’ve ever had?
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