The awesome thing about blogging is being able to write up a post ahead of time and schedule a future day and time the post is to be released. At the time this comes out, I’ll be in England and spending some time in London where Beau Cacao is based! I’m not sure if they have a store location, but I’ll be keeping an eye out for any shops and chocolate makers wherever I go 🙂
The first thing that makes you stop and stare at Beau Cacao is their packaging. The yellow and red colors with gold foil are eye catching, and even the inner gold foil and the wrapping makes you feel like you have a luxurious product in your hands despite the price being more affordable compared to many other chocolate bars (8 Pounds versus $12 or more). The back of the package says that the cacao is grown in Malaysia and then sent to London to be turned into bars. The colors for the packaging was inspired by the flavor profiles of the chocolates and the pattern was inspired by traditional Malaysian fabric designs. Socio Design created the packaging for these gorgeous bars and you can read more about their ideas and inspiration here.
Beau Cacao was started by Bo San Cheung and Thomas Delcour in 2013. Their previous careers helped them travel the world and meet many people. They chose Malaysia to source their cacao because they liked the “terroir,” which you could think of as the natural flavor of the beans due to the soil and climate they are grown in. Beau Cacao makes a personal connection between the cacao farmer from each of the estates they gather their cacao from to the consumer in that the farmers’ names are listed on the back of their bars.
73% 2014 Asajaya Malaysia
The back of the bar says that the beans were grown by “Mr. Chang” at the Asajaya Estate in northwest Borneo. The tasting notes are listed as “fresh-baked brioche, ganache and latte,” with some acidity and spice with the scent of caramel. The chocolate smelled faintly like caramel and roasted. My bite started off very subtle and the flavor reminded of me of caramel. Once my bite had mostly melted away, the flavor of roasted coffee beans with creaminess developed. I think it’s the latte flavor the packaging was mentioning. That latte flavor remained in the aftertaste. The chocolate was definitely very smooth in texture and melted relatively quickly. As strange as this may sound, the smooth texture of the bar itself due to the mold was really nice on the tongue. As someone who enjoys lattes and coffee drinks in general, I really liked this bar!
72% Serian Malaysia
The back of this bar said that the cacao was grown by “Mr. Cyril” as the Serian estate in northwest Borneo. The tasting notes were listed as earthy with a subtle smoky sweetness and the scent of tobacco, sandalwood and paprika. The chocolate smelled spicy and smoky and a bit savory. At first I got some kind of bitterness that quickly turned into something like smoky sweetness. The only thing I could relate the flavor to is when you eat pulled pork or chicken with that smoky sweet barbecue sauce. The spiciness developed as my bite melted and hit me in the back of the throat. That savory sweetness stayed throughout the aftertaste. This was a unique combination of smoky, savory and sweetness that I would not have expected to experienced in a chocolate bar. Definitely worth trying to put your taste buds on a ride!
I had a group of friends try these bars. One of them also tasted the roasted coffee flavor in the 73% 2014 Asajaya Malaysia bar. Most of them liked the smoky flavor of the 72% Serian Malaysia bar. I’m very excited to see what Beau Cacao makes next because you know they won’t be stopping at just these two bars!
I wonder how chocolate makers come up with their lists of flavor notes in their chocolate. Does someone with the best taste buds on the team taste the chocolate? I know everyone’s taste buds are different, and having a pre-made list as a guide is helpful, but when there are like five or more flavor notes listed for a chocolate I’m curious as to how people came up with all of those flavors when I can only taste so many of them. Maybe I need to take a chocolate tasting course…
Beau Cacao: Cacao grown in Malaysia and made into a bar in London, England.
These are my personal thoughts and experiences. I did not receive pay or any compensation for reviewing any products. Website links to articles, companies and other sources of information directly related to the topic written within the posts were included during the time of writing and the writer will not be held responsible for future changes on such website links. All images are original and the property of Time To Eat Chocolate unless specifically stated otherwise.