This ‘Old School’ bar was crafted in Toronto by Soma. The milk chocolate is stone-ground in a traditional way, just how chocolate was made over 150 years ago.
It is made with just three ingredients: cocoa beans from Venezuela, milk and whole organic sugar crystals. These are ground together in Soma’s own vintage melangeur (an old-fashioned grinder) to create a milk chocolate with a distinctive mouthfeel.
The large, unrefined pieces of sugar crystal melt on the tongue giving the bar a sweet profile. The sugar and distinctive texture tend to dominate the flavour of the beans a little. Nevertheless we noted some earthy tones and subtle berry note. The overall aroma and taste is reminiscent of malted milk.
For those familiar with the appearance and consistency of Taza’s 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 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.