Over the course of a year (and even just a month), my chocolate stash fills up, empties, fills up again and re-empties itself many times. There are always new bars to taste and brands to discover near and far.
I’ll start with the one bar that impressed me the most this year, so far. And… it’s from an American chocolate maker, which may surprise some. More and more American artisans are showing their talents in the chocolate world, many going from bean to bar; Patric and Askinosie both in Missouri, Dandelion and Theo in California, Taza in Boston and my latest find, Xocolatl by David in Portland, Oregon. A bar made with olive oil was certainly intriguing, and when I saw fleur de sel on the ingredients list too, I knew that was for me (my favorite way to eat dark chocolate – with salt). A light bar at just over 60g, it was also extremely light on the palate, an incredibly smooth bar, with a great snap despite the oil. To me, it was the perfect balance of sensations – creamy, dark, thin, sweet, salty – if a tad too addicting.
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