Some could say Pablo Spaull fell into the chocolate industry by accident after an illustrious (and ongoing) career as a DJ. After trying a bar of raw chocolate at a friend’s birthday party, he discovered a passion for artisan chocolate which lead him on a journey to founding his own chocolate company company in 2011.
Made from peruvian sourced beans, this chocolate – Forever Cocoa’s signature bar – is a “raw” bar (i.e., the beans are never roasted or heated above 42 degrees) and has typical green notes. Less typically, this bar has punchy fruit flavours that burst through.
Oh so smokey and wonderfully smooth. The inclusion of the exotic Peruvian Lucuma gives the bar just a hint of fruit, while the addition of vanilla lends a certain sweetness. Whilst inclusions sometimes dominate the flavour profile of a bar, this certainly isn’t the case here. Instead, from start to end, this bar has a marvellous smokiness. From the first aroma to the final finish, there is layer after layer of oak smoked whiskey. This is an extremely unusual bar.