As salty, nibby, and toffee chocolates have become all the rage, it was only a matter of time before someone combined them into one bar.
Ginger Elizabeth is a classically trained pastry chef who has become a full time Chocolatier based in Sacramento. She is not a bean-to-bar producer, but I am not sure who she sources her chocolate from. I purchased this bar on the recommendation of Fog City News, one of San Francisco’s primary chocolate pushers. They have a hard time keeping them in stock.
The bar is fairly thick, with deep divots between the pieces. The chocolate itself looks dark and smooth, with a slight swirl. The smell is not particularly distinct. It is definitely candy-like (as opposed to fruity or nutty).
The texture is very good, creamy and smooth, but interrupted occasionally by the cocoa nib brittle. While I usually let chocolate melt in my mouth, it’s almost impossible not to chew this to get the crunch of the brittle.
The chocolate is difficult to distinguish from the overall experience, but I would say it’s just slightly tart and lingers on the back of the tongue. Vanilla is on the ingredient list, and you can faintly taste it, especially after biting into some brittle. Each bit of brittle gives just a little explosion of salt and the nuttiness of the nibs and deepens the overall taste of the chocolate. The aftertaste is pleasant, but doesn’t sate. You immediately want more.
The bar is a 72%, but seems a little sweet for it. I wish it were actually a little darker. A bit of a darker bite would contrast well with the brittle. It is definitely a candy bar.