Toronto-based Soma have skilfully crafted a sophisticated Madagascan using Bertil Akesson’s beans.
Soma’s bar is beautiful to behold; its unique mould produces a wonderfully thin bar that dissolves quickly on the tongue. As it melts, luxuriate in the bar’s smooth texture and rejoice in the waves of flavour that are released.
The chocolate has all the flavours you would expect. Bright bursts of fruit reveal the red berries that are Madagascar’s signature. The overall profile hints strongly of apricot jam as the sweet fruit is balanced by a sherbet acidity. Despite the initial smoothness, the finish is slightly drying as the beans’ more acid flavours take over.
We recommend tasting this bar alongside Soma’s Old School Madagascar bar. Both are made with Madagascan beans, but in a radically different way. While this bar is what we would think of as a ‘classic’ Madagascan dark chocolate (both in terms of texture and flavour), Soma’s Old School Madagascan is made in an old-fashioned melangeur (grinder). The result is two radically different bars.