Wednesday, December 23, 2020

Sibu/Sibo Chocolate - Milk Chocolate 63% Cacao Dark Milk Costa Rica (bar) - Dec. 23, 2020

Chocolate of the Day

Sibu/Sibo Chocolate
Milk Chocolate 63% Cacao Dark Milk Costa Rica (bar) 
Good ++
Weight: 1.76 oz. (50 g.) in total bar
Calories: 280 calories in 1 bar
Cost: $6.50 for 1 bar
Purchased from: Chocosphere, online order

Welcome to Day #7 of Chocolate and Costa Rica Theme Week.

Today's Sibu Chocolate (Sibo Chocolate in the U.S.) Milk Chocolate 63% Cacao Dark Milk Costa Rica (bar) was made in Costa Rica by Chocoindustria Cinco S.A.

"Dark milk" chocolates contain milk (powder) and relatively more sugar than your average 70% cacao plus dark chocolate bars. These two ingredients tend to veil or neutralize unique cacao notes present in single origin bars. And, while I appreciate a bit of well-executed chocolate candy every once in a while, if you're making chocolate with great, fine flavored cacao, ideally these cacao flavors would be preserved.*

A 40-50% cacao dark milk chocolate generally reveals its extra sugar content with the first whiff. The aroma often has subtle caramel (or candy) notes.

Happily, this 63% cacao dark milk Costa Rica bar had an initial aroma with stronger, more complex dark chocolate notes. The melt and texture were smooth. And the milk powder added a bit of creaminess, and a caramel note, without muting flavors (fruit acidity, light molasses, spice) as much. This was a "best of both worlds" bar; that is, it had high points associated with both good dark milk and dark chocolate offerings.

Sibu/Sibo tasting notes read as follows: "Flavor profile: Notes of yellow fruit, cherry and praline."

Ingredients: Chocolate (cacao beans, cane sugar, cacao butter, milk powder). 

*The cacao used to make this dark chocolate bar was from Talamanca, in southeastern Costa Rica. In the past decade some great, complex and flavorful cacao has been coming out of Central America--signaling a rediscovery of a cacao growing region with a centuries old cacao history and traditions. 

A fungal disease caused a loss of cacao trees in Central American countries in the 1970s, and it took decades to fully recover for many cacao-producing countries. So, there is a tendency to want to experience and celebrate resurgent, heritage cacao flavors that have been carefully nurtured, preserved and in some cases enhanced. 

Long may they live...the cacao varieties, the farmers that support them, and the people that make them into delicious chocolate.

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