I purchased this bar because it was made in Cornwall, England, and my brother has a special attachment to the area due to his spending some time there. He loved the people and the place, so I made sure he got to take a nice chunk of this chocolate when he last visited me.
What also made me interested was that this bar is made using gorse flower. I shared this with coworkers while tasting it and one of them looked up a photo of what the flower looked like. It’s much like a shrubbery! (Insert Monty Python jokes here…) According to the packaging, gorse flowers were “handpicked from around Cornwall’s rugged coastline and steeped in cocoa butter for several weeks to impart their heady scent”. A lot of details were included on the front of the packaging consisting of the grind length, conche time and ageing.
For those who don’t know, grinding is the process of breaking down the cocoa nibs to a smaller particle size so the chocolate bar in the end is smooth in texture and has a nice mouthfeel (if cocoa butter is added, that can also add to the nice mouthfeel). Conching is where the chocolate liquor, gained from grinding, is aerated so the chocolate loses some of it’s natural astringency via releasing volatile agents from the chocolate into the air. I remember learning from Ben Rasmussen of Potomac Chocolate that conching is a “flavor reducing” step. It makes sense since cocoa nibs taste very astringent and very full of flavor, yet after grinding followed by conching, the chocolate is more palateable. Ageing is another flavor-affecting step where I don’t fully understand the chemistry behind it, but here’s an article by Will of Wm. Chocolate for those who are curious.
This bar smelled like a field of flowers but the flavor of coconut was the most obvious besides floral. I did not taste any walnut but I could see why toffee was listed as a potential flavor even though the toffee flavor wasn’t as obvious to me. One of my coworkers who tried this bar with me said they were reminded of Charm School Chocolate since Charm School uses coconut milk in a lot of their bars.
I really liked this bar even though I’m not a huge fan of strong coconut flavors. I think the curious combination of coconut with floral was interesting. I’m now looking forward to trying more Chocolarder bars in the future!
Chocolarder: Made in Cornwall, 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.