Cynthia and David are the couple behind Soma. Their clearminded focus and commitment to working only with the finest beans has earned Soma a formidable reputation amongst craft chocolate lovers. Soma now has a number of outlets across Toronto, and if you’re ever visiting the city we would highly recommend a visit to one of their shops. Not only can you enjoy a delicious drinking chocolate in winter or a creamy ice cream in summer, you can also buy Soma’s filled chocolates. These are only available locally but are talked about around the world for their creative combinations of ingredients, and quirky takes on current food trends.
When it comes to their chocolate bars, Soma has a reputation for sourcing cacao from origins that are ‘off the beaten track’. Cynthia and David and are often amongst the first to make cacao from these ‘new’ origins. This Fiji milk is certainly one of only a handful of single origin milk chocolate bars to be crafted from Fijian cacao. The rainy climate in Fiji makes it very difficult to dry cocoa without the use of fire. Because of this drying method, the resulting cacao often takes on a smokey quality. Some makers choose to conche this flavour out of the beans during the crafting process, while others opt to leave this flavour in the finished bar.
The cocoa for this bar is sourced from Mataswalevu Cocoa Farm, located in the northern hills of Vanua Levu Island. This farm is looking to revive the cacao industry in Fiji. Their farm grows Amelonado cacao with newer plantings of Trinidad Selected Hybrids (TSH).
On Fiji’s national flag, there is a cacao pod in the lion’s paws, a sign of Fiji’s history and exciting times ahead for a new generation of farmers. The beans are special, imparted by Fiji’s unique terroir and the Fijian concept of “vanua”, the idea of land being an extension of oneself, including one’s life, sustenance and culture.
This bar has a fantastically even melt, and, as it melts notes of honeyed caramel and malt are revealed.