Of course Michel Cluizel is responsible for some of the world's finest chocolate - even with the influx of fantastic New World chocolate makers, but this Noir Au Grue de Cacao bar still stands up to the competition - especially the other bars that contain cocoa nibs.
The melt starts off with a marked mango tone which then transforms into a curious crispy bacon and maple syrup when you crunch one of the bountiful supply of Trinitario cocoa nibs. In turn this will turn into coffee beans and its this ever-evolving flavour that makes it a very fascinating bar of chocolate.
Of course, at the 60% level it was never going to be a very dark, broody bar, it's so much lighter and multi-dimensional than that.
||May contain traces of shelled tree nuts,milk and gluten.
||Cocoas,cane sugar,cocoa butter,Bourbon vanilla pod.