After comparing 7 plain dark chocolates made with Indian cacao, I thought it would be interesting to see how they work with added ingredients. I have 4 bars in my stash, so let’s dive in!
1. Soklet 55% Milk Chocolate
Ok, so this is not a flavoured bar, just a plain milk chocolate, but I felt that it belongs here rather than with the dark bars. An interesting addition is ghee (purified butter) which is traditionally used in Indian cuisine. This is a tree-to-bar chocolate (the chocolate maker uses cacao from their own plantation) and all the ingredients are sustainably sourced. The packaging is minimalist and elegant black and gold. The bar is wrapped in a thick gold foil.
The chocolate bar has a plain mould that can be segmented into small rectangles. With its 55% cocoa content, this dark-milk has a nice medium brown colour and smooth surface. The aroma is sweet and the texture is slightly more grainy than most European-style chocolates, it feels like soft icing sugar. The melt brings out notes of sweet hot chocolate, browned butter, clotted cream, dulce de leche. (Decadent.)
2. Earth Loaf American Barrel Aged
Aging cocoa beans in whiskey, rum, bourbon barrels is an interesting trend, and this is one of the first bars that I try. The cacao (more precisely the cacao butter) gets infused with the aromas of the barrel, giving the chocolate a slight peaty, smokey note, that is already present in the aroma. This is the third bar from Earth Loaf that I try (see the previous two in this post), and the mouthfeel is instantly recognisable. The packaging is black with gold drawings. This 72% dark chocolate is made with beans from the Karnataka Estate that were aged in American oak barrels that previously held bourbon and single-malt spirit. So strictly speaking this is still a two-ingredient bar, but I wouldn’t say it’s plain.
I have tasted whiskey and rum but I’m not a big fan of strong spirits so I can only say that the chocolate pairs really well with these spirit barrel notes. The original woody notes of the cacao are further enhanced and accompanied by this peaty, slightly smokey note of the spirits creating a perfect balance of flavours. This pleasant side-note lingers in the mouth long after the chocolate has been swallowed. Beautiful pairing that I would suggest to people who are already familiar with single origin chocolates and who can appreciate the added gentle flavour notes, and of course people who like spirits.
3. Choxco Salted Jaggery Banana Coconut and Fennel
The same base chocolate that I tasted in my week of India post received a generous amount of interesting inclusions. Just look at this chocolate! Jaggery (sugar) coated banana chips toasted with salt, coconut and fennel. This made me so curious to try it straight away. Chocolate, banana chips and coconut makes me think about tropical trail mixes, fennel is one of my favourite spices, so I was intrigued how it pairs with the other ingredients. The aroma of the bar doesn’t give away too much information about what’s inside.
Due to the amount of inclusions, this is definitely a chocolate to chomp at the beginning at least. It melts easily, leaving behind all the lovely crunchy and aromatic inclusions. The chocolate itself is really just a perfect base for the inclusions to shine through. The banana flavour is not dominant, I got more the taste of the coconut and the fragrant fennel which btw works brilliantly here. Maybe the ratio of chocolate to inclusions could be slightly different so that the inclusions disappear at the same time as the chocolate. Otherwise, it’s a perfect snacking and sharing chocolate (if you do :D).
4. Earth Loaf Caramelised Mosambi and Caraway
The most aromatic of the four bars is definitely this one, which is the fourth Earth Loaf bar in my stash. The wrapper is the same as the barrel aged only this is vibrant yellow already giving a hint about the citrusy flavours inside. First, I had no idea what Mosambi was, but thankfully the back of the wrapper explains that it’s a sweet lime. The inclusions are beautifully arranged on the back of the bar making sure that you get a piece of lime and some caraway seeds in every bite.
The chocolate is a 59% rich dark that creates a lovely base for these refreshing inclusions. Sadly my teeth gave up on chewing the Mosambi pieces, they dried out too much in my opinion and became very hard. They still gave away a pleasant sweet citrus flavour that’s enhanced by the fragrant caraway seeds. The whole seeds also make the mouthfeel interestingly textured, crunchy along with some caramelised sugar crystals from the Mosambi. Although caraway is probably a rarely used spice in chocolate (I’ve only had it once in a milk chocolate by the Belgian chocolatier Laurent Gerbaud) it surprisingly works very well. Shame for the hard lime pieces, otherwise it would be a perfect summertime chocolate bar that tastes like a refreshing botanical cocktail.
That’s all for now about Indian chocolates. Time for me to gather chocolates from another country, and I think I’ll choose Peru for next time as I have quite a lot of bars from different makers with this origin.
Hope you enjoyed, and let me know if you try any of the above-mentioned bars and what you think about them. Also feel free to suggest other makers or bars for me to try!
Have a chocolatey day!
Lilla / Little Beetle Chocolates