The 75% chocolate is my favourite. Oh wait, but I liked the 80% quite a lot. Then again, the 70% really highlighted the flavours. Ugh. I can't decide.
That was my line of thinking when I was trying to decide which of SPAGnVOLA's dark chocolate bars I preferred. I had precisely three to choose from, an 80% chocolate, a 75% dark chocolate and a 70% dark chocolate, all made with the same single estate Dominican Republic origin cocoa beans.
I put the question to my almost-five-year-old son, who diligently tasted each one (with only one request to taste them again), and he also could not choose a favourite. He said, and I quote: "This one is my favourite. And this one is my favourite. And that other one is my favourite too." Even with some additional questioning (and tasting), he was sticking to his final decision: all three were his 'favourite'.
I finally made a decision that, if I were to find myself in Gaithersburg, Maryland at SPAGnVOLA's factory and shop, and I only had just enough money to buy one chocolate bar to enjoy a second time, I would likely choose the 75%. Well, maybe the 80%. Sigh.
So what is 'Single Estate' chocolate anyway?
I have tasted industrial smells, gasoline and the flavour of animal aroma (like wet dog smell) in chocolate. I often wonder if that is the result of the plantation's location (close to a highway, trucks, or perhaps animals) or where the drying of the beans were done, or perhaps there were intense industrial odours during storage and transport.
But that was not the case with SPAGnVOLA's chocolate. The aroma, and the taste, was perfectly delicious.
Learn more about SPAGnVOLA
To learn more about SPAGnVOLA's single plantation, bean-to-bar chocolate, and to see if YOU can choose which bar you like best, visit the website at http://spagnvola.com.
Oh and watch SPAGnVOLA's website for future updates because they are planning to introduce a new single estate chocolate from Ondo State, Nigeria! I can't wait, can you?
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