I purposely didn’t have my morning fix of Marmite on toast in preparation for this afternoon’s visit to the land of the best kind of “dark stuff” there is – never mind that Irish liquid concoction.
To me Marmite is the food of the Gods and, until now, I’ve always thought it should be served on thick white toast with a good dose of Flora and a huge mug of tea. But after trying the combination of the really bitter Marmite together with Madagascan 64% dark chocolate then my mind has been changed.
It appears that Paul has been very cunning and placed a millimetre thin Marmite fissure in this bar of chocolate. Don’t ask me how he’s done it as I just don’t know. But what I can tell you is that the balance of the Marmite and the dark chocolate is just right. It’s taken me 30+ years to work out how much to put on my toast, so Paul has done a good job balancing the two completing flavours.
What I do like is that there’s some in consistency with the Marmite. Unless it’s just my taste buds playing up, it seemed that different parts of the bar had more Marmite in that others – unless there’s some strange fractional distillation process going on – but you wouldn’t expect me to know about that!
The weather is very warm today and I felt that the chocolate was a bit too warm to review properly so I’ve cooled it down a few degrees. When it was warm the chocolate was melting and felt that the more of the Marmite would be activated by the heat than the chocolate molecules.
Nope. Even when it’s been cooled down a few degrees it has a very strong, salty flavour. With his marmite truffles you’d still expect someone that doesn’t like Marmite to appreciate them as they’re so mild. But these are very much like the black stuff that if you’re not already a fan then you won’t like these. That being said, you’re still able to get the mellow dark chocolate flavour which does gain prominence as the Marmite dissipates. The sweetness only gets a very brief look-in at the end and is almost undetectable.