This Peri Peri dark chocolate bar is the second bar from Manufaktura Czekolady after trying their vanilla bar back in September. Back then I mentioned how great it was that these two guys have started a bean to bar chocolate company with little experience but a whole load of passion, so this time I’ll concentrate more on the bar itself.
The aroma was intense but I was unable to differentiate between the acidity of the 70% Ecuadorian cacao and that of the chilli, it just seemed that the blended into one intoxicating nose.
Visually it looked as rustic and ancient as the Chapon Colombie which had a great ‘worn’ look whilst the ‘squares’ were just the right size, although there were fairly uneven. This just reflects the handmade processes that the guys go through and indicates that they approach chocolate more an art than a science perhaps?
Texturally it was far from smooth which was as a result of the more rudimentary conching machinery they have and the fact that they don’t use any emulsifiers. I generally do prefer velvety chocolate, but do appreciate the ‘naturalness’ of this type of chocolate. Like most things in life, we have become accustomed to ‘safe’ products. The mass-market has reduced our access to individuality. We are led by price and greatness, uniqueness and risk all comes at a price. Whether you can call this bar ‘great’ is up to the individual. I prefer any bar as being somewhere on that path to greatness.
I found the bitterness variable. A few bites in a had some of it stuck between my teeth and the flavour reminded me of when you chew some Aspirin – the dryness had that sharpness that can only come from the chili. But its chili not like any other I’ve tried as it doesn’t seem to dominate in the same place in the mouth it usually does. With this bar it hit the sides of my mouth instead of the back of the throat which I found quite strange. Only after a good few seconds after it has melted does the chili flavour decide to move around my mouth.