A toast…to toast

I remember attending a friend’s wine tasting, and tasting a white wine that tasted like broom. No joke. I was really skeptical when someone described it that way, but then I tasted it and got what they meant. I can’t say that I really enjoyed it, nor have I tasted it since, but it was definitely memorable.

Along the same lines, Soma Chocolatemaker‘s Black Science bar is a wee bit unusual. It’s a microbatch bar made of beans from Papua New Guinea, coming in at 70% cocoa content. It smells smoky and sweet, and – wait for it – tastes like toast. Toast is actually not unheard of as a chocolate tasting note, but I rarely experience it. Well, it’s in this bar, and it kind of mellows from breakfast toast to toasted almonds. It’s slightly sweeter than I expected, but not cloying. And there’s this satisfying astringent pucker on your tongue afterwards.

Tonight, I will raise a glass to unusual flavours. To broom, and toast!

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, TravelTags, , , , 5 Comments

5 thoughts on “A toast…to toast”

  1. Hi Eagranie,

    I want to try that bar… I love toast 🙂

    But the Soma site link is broken –can’t find the site and I know its up because I google it ;D

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