Sunday, April 7, 2024

Anarchy Chocolate - 33% Milk Chocolate (bar) - April 7, 2024

Chocolate of the Day

Anarchy Chocolate
33% Milk Chocolate (bar)
Good ++  
Weight: 1.41 oz. (40 g.) / 2.82 oz. (80 g.) in total bar
Calories: 219 calories (estimate) in 1/2 bar
Cost: $5.55 for 1 bar
Purchased from: Anarchy Chocolate, online order 

Welcome to Day #8 of Chocolate and Thailand Theme Week.

Today's 33% Milk Chocolate (bar) was made by Anarchy Chocolate (at Anarchy (Cocoa) Farm in Trat, Thailand). 

The family-owned, small-batch chocolate maker sells a variety of Thai cacao bean-based offerings (chocolate bars, cacao nibs, cacao husk tea).

Aroma and flavor notes for this bean-to-bar chocolate included: very subtle/gentle dark milk chocolate and very faint, diffuse fruit (subtle tamarind with rice).

I really liked that this 33% milk chocolate wasn't too sweet (thank you!), and that it had a subtle, unique rich flavor. I'm so used to 33% chocolate being ultra-sweet I flinch a little before tasting it; and I expect that the sugar will overwhelm any flavor notes that might have been present. Not this time.

Note: Unfortunately, the package took a few months to arrive from Thailand (likely held up by customs and/or it sat in a mailing room or two). So the chocolate had bloomed (it had a whiteish appearance in all but one spot). Being out of temper* also affected the texture (slightly more crumbly). Thankfully, the aroma and flavor did not seem affected. 

The good news, it arrived yesterday right as I was about to give up and move on to a new chocolate origin (Haiti) theme week. Perfect timing!

Ingredients: (No ingredients label.)

Allergen-related information: Milk I am assuming. (None listed.)

*When chocolate is precisely heated and cooled in a process known as tempering, the chocolate will break with a hard snap. However, if the chocolate is later exposed to excessive heat (warm room, sun) or cold (refrigerated space) it can go "out of temper." The crystalline structure (of the cocoa butter) can change--or recrystallize to a less stable/desirable crystalline structure/form. These exposure(s) can affect the chocolate's appearance (mottled, white look), texture (less snap, more crumble), taste, and shelf-life (shorter shelf life).

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