Crafted in Toronto, Soma’s ‘Old School’ bar is made with just two ingredients Madagascan cocoa beans and whole organic sugar crystals. These are ground together in its vintage melangeur (an old-fashioned grinder) to create a bar with a truly unique texture.
For those familiar with Taza’s more refined stone-ground chocolate, Soma’s bar is a very different experience. On first inspection, the bar looks more like a chocolate roulade or brownie than a bar – the surface is cracked and a little swollen, almost as if it had been baked.
Break off a crumbly piece and bite into the thick messy bar. The texture has the light, airy quality of a souffle, and disintegrates in your mouth into sweet, crunchy shards. Eating this was a truly pleasant experience – the bar reminded us quite a bit of a flake. While much more sophisticated in texture and flavour than the humble flake, Soma has crafted a bar that gives us the same sense of fun as a child with a chocolate bar.
The whole sugar crystals make this a surprisingly sweet bar. The bar has a gentle fruity hint, the overall the bar’s subtle flavour is dominated by the texture.
We recommend comparing this bar with Soma’s Madagsaca Dark 70%. Both bars are made with the same beans, giving a unique opportunity to taste for yourselves just how much how texture can affect the bar’s taste.