For many craft chocolate aficionados, dark chocolates are a wonderful way to explore and taste the beans from a single farm or plantation. This can be true of 100% bars – but 100% bars also provide an intriguing opportunity for makers to blend different beans to bring out different subtleties and create different sensations. As Dan and Jael note, “..with no sweet embellishment, the seed and the maker can both show their true colors. This is a bar of great intent: a melange of six origin cacaos our chocolate makers separately roasted, ground, and aged… then blended, conched together, and aged again. And we tasted, every step of the way, until it hit all the right notes. Though no sugar is added, the bright acidity manifests as natural sweetness … This blend surprised us with its balance.”
We agree – and can find wonderful raisin and coffee notes, with a silky, buttery finish
ABOUT THE MAKER
When Dan and Jael Rattigan met at a wedding in 2003, the path to creating French Broad Chocolate was not on either of their minds. But after dropping out of graduate school, packing their lives into a 40-foot vegetable oil-powered school bus (converted by Dan), and moving south to Costa Rica to set up a Bread and Chocolate Cafe (no really!), they decided to return to North Carolina to pursue the chocolate dream. The business began out of their home kitchen, but demand quickly grew and in 2012, Dan and Jael opened French Broad Chocolate Factory & Tasting Room.
This bar is a blend of beans from Guatemala (Lacua) and Peru (CAC Pangoa).