When you think of inclusions in chocolate bars, what kind of food items do you think of? Maybe almonds, raspberries, sea salt, coffee or nibs?
Now think about what inclusions you’ve seen in bars that make you look twice at the label and think, “What?! That can go into chocolate?”
I used to be pretty conservative in my selection of inclusions in chocolate until I made a friend who loves “wild” chocolate combinations and my world was opened to craft chocolate showing me that the impossible is definitely possible.
I just had a double-take moment when I was thinking I wanted to try more of Will Marx’s chocolate (the found of Wm. Chocolate) and I saw that he had a bar with CORN in it! I couldn’t pass it up. How often do you see chocolate with corn in it? Never, until now.
This bar has not only corn, but ancho chile in it, so I’m really curious how this will taste. Will it remind me of texmex or Chipotle food? Since the last time I tried a couple of Will’s bars, I’ve noticed the packaging now has little interesting tidbits of information about the origin the cacao beans came from, which is really nice touch! This bar mentions that Papua New Guinea dries their cocoa by wood fire which gives a smoky flavor to the chocolate in the end.
The bar had a roasted, slightly smoky scent. I immediately tasted smokiness followed by a punch of spiciness from the chiles. What I appreciate is that the spiciness is definitely present, but it’s not overwhelming. It actually mellowed out further midway through my bite and the dried corn gave some crunchy texture. The appearance of the corn reminds of grilled corn on the cob. I was actually craving corn the other day, so this is actually perfect 🙂 The corn flavor was very mild in flavor and subtle compared to the smokiness of the chocolate. I’m pleasantly surprised by this bar! I wasn’t sure what to expect, but I would recommend it for those with adventurous palates!
For those with a more conservative palate, I next tried Will’s Dominican Republic bar. The educational bit on the back mentions that Rizek Cacao, a family based business from Santo Domingo, works mostly in the Duarte province and oversee the growth, processing and exporting of cocoa from the farms they look after. The tasting notes listed on the packaging are truffle, cream and marshmallow. The bar smelled slightly earthy and definitely like truffle. As my bite melted, I tasted mellow berry flavors mingled with sweetness, earthiness and light astringency. Toward the end of my bite the astringency mellowed out and tasted like truffle. The bar make me think of the fall season, and how that’s coming upon us soon with its deep, rich flavor combo.
Wm. Chocolate: Made in Madison, WI
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.