Technically this isn't chocolate as it doesn't contain any ingredients from the theobraoma cacao fruit, no beans, no pulp, nothing. Instead it contains solids and 'butter' from its cousin: Theobroma Grandiflorum and its fruit the Cupuaçu.
It's a strange tail of two of the world's most respected chocolate makers in the form of Diego Badaró and Frederick Schilling joining together to form AMMA and then adding this very unusual 'chocolate' to their roster of unconventional chocolate bars. But if you thought that collection was unusual and a touch 'left field', you really haven't tried this.
Cupuaçu beans have a much higher fat content per gramme than do cacao beans, but even then the aroma is far from dairy-like, instead they're intoxicatingly 'alcoholic'. Although there isn't any alcohol presents, the amazing acids that the the lengthy fermentation process brings out brings out an incredible aroma that mimmics the heady notes of fine red wine. But beneath those fruity notes lurks bread and butter pudding and roasted chestnuts.
The flavour is, as you would expect, unconventional. It's a mix of bacon rind, apple sauce, stewed red fruits, hazelnut and cream. It's that letter note that can also be found in the texture. This is an incredibly creamy bar that, given the naturally higher fat content, actually renders the 80% label useless. This is more of a more a bitter-sweet 55% 'chocolate' than anything.
To some the unusual chocolate may be off-putting as it is so unique. But if you look past it and nibble in smaller pieces than it does become very much enjoyable.
|Ingredients||Cupuaçu solids, Cupuaçu butter, sugar
|Dietary||Gluten free, may contain traces of soya|