Friday, June 11, 2021
Chocolate of the Day
Bahia, Brazil - Limited Edition 70% Chocolate (bar)
Weight: 1.25 oz. (35 g.) / 2.5 oz. (70 g.) in total bar
Calories: 195 calories (estimate) in 1/2 bar
Cost: $15.00 for 1 bar
Purchased from: missing information
Welcome to Chocolate and Brazil Theme Week(s).
Today's Limited Edition Bahia, Brazil Chocolate (bar) was handcrafted from bean-to-bar on O'ahu, Hawai'i by Nat Bletter and team at Madre Chocolate (Honolulu, HI).
This 70% cacao chocolate had an aroma with seductive dark chocolate notes (rich hot cocoa with a light sprinkle of cinnamon on a cold day).
The flavor was also blessed with "true" chocolate notes (fudge brownie, dark chocolate cake). This chocolate baked goods taste was enabled by a small quantity of vanilla that added a bit of floral spice.
Other flavor notes: Very subtle green nut/seed (Jaguar cacao seed/bean); very faint and fleeting spice (very faint star anise + licorice) and tart green (lemon balm, sour grass/wood sorrel (yellow Oxalis stricta* stems and flowers)). Some of these same notes were detectable in other bars made with Brazilian cacao featured in the last two weeks.
Maker's notes: "Directly sourced from Bahia Cacao farm in the main cacao-producing state of Brazil (Bahia), this bar made with cacao from its true origin in South America has a beautiful, subtle nutty flavor that tastes how chocolate was meant to taste."
Note: This was a limited edition bar, and is not be currently available.
Ingredients: Cacao beans, organic sugar, organic cocoa butter, whole vanilla.
*Oxalis is an edible plant (some would argue weed) common in and native to North America, with clover-like green leaves and yellow flowers. This plant has a tart lemony flavor.
As the name oxalis implies, this is (one of many plants that is) rich in oxalic acid. It should be fine to sample (traditionally even considered medicinal) from/in an upsprayed area in small quantities, but should be consumed with care by those with kidney issues.
Other plant-based foods high in oxalic acid include spinach, beets, and rhubarb, cacao, coffee, black tea, beans, dark beers. and berries and lemon balm (Melissa officinalis). The levels of oxalic acid in these plants (and chocolate) may also vary with growing and processing conditions.