Chocolate of the Day
Milk Chocolate with Sea Salted Roasted Almonds (bar)
Weight: 2.12 oz. (60 g.) in total bar
Calories: 350 calories in 1 bar
Cost: 699 ISK ($4.82 USD) for 1 bar (exchange rate 145 ISK = 1 USD)
Purchased from: Kr (store) in Vik, Iceland
Welcome to Day #4 of Chocolate and Almonds Theme Week.
Today's Milk Chocolate with Sea Salted Roasted Almonds (bar) was from Omnom Chocolate (Reykjavik, Iceland).
Aroma notes for this sweet, creamy chocolate included: milk chocolate, butter cream, nuts (lightly salted almonds).
This 45% milk chocolate was a skillful meld of textural, flavor and geographic-source opposites: 1.) buttery smooth and nut-crunchy; 2.) faintly tart sweet fruit (sweet orange, berry) grounded a bit by richer chocolate; and 3.) sweet and salty.
Iceland has fine dairy products (skyr (think yogurt), butter, and sheep and cow milk/cream)--often the case for countries located far from the Equatorial belt* where cacao grows.
The judicious use of sea salt (just enough to be addictive) reminded me of the saltworks in Iceland. And the salt helped balance the sugar content in this 45% cocoa solids (i.e. relatively higher sugar %) chocolate.
A generous helping of chopped (sea salted) almonds from Mediterranean climate(s) added crunchy texture and helped mellow and tie these elements all together.
This milk chocolate was a bit sweet for me, but this fact (observation) did not stop me from "tasting" a whole bar. Warning: don't eat wonderfully rich, sweet and salty bars like this if you're overly hungry.
Ingredients: Milk chocolate (Organic cane sugar, organic cocoa butter, Icelandic whole milk powder, organic cocoa beans from Madagascar, emulsifier (sunflower lecithin), almonds, sea salt.
Allergen-related information: "Designed and made in Iceland, in a facility that handles nuts, dairy, gluten and sesame seeds..."
*Cacao trees typically grow in warm/temperate rain forest areas (often in coastal areas or great river valleys)--in a geographic "belt" approximately 20 degrees above and/or below the Equator.
It is possible to grow cacao a few degrees north or south of this limit (e.g. in Hawaii) if you're near the sea/water--that helps moderate temperature extremes. In these cases, the cacao will often adapt with a higher seed (cacao bean) fat (cocoa butter) content, just as we might wear a jacket in cooler weather.