Solstice Chocolate is an American chocolate maker located amongst the scenic vistas of Salt Lake City, Utah. Utah had recently been dubbed the craft-chocolate-capital of the States, rightly so with its boom in makers and retailers of small batch craft chocolate. It was in 2013 that husband and wife, Scott Query and DeAnn Wallin, founded Solstice Chocolate.
Starting as a hobbyist before running Solstice as a business, DeAnn had always been fascinated by chocolate. Chocolate seemingly made its way into DeAnn’s family activities, from as a child making chocolates with her grandmother, to as a mother making chocolates with her daughters. We like to think that chocolate finds wonderful ways to bring people together.
The Sambirano Madagascan chocolate is a favourite of DeAnn’s to bake with, its tang has a sour-cream or buttercream-like richness. This bar is made from beans grown on Bertil Akesson's cacao plantation in Madagascar. Bertil’s beans are widely used amongst craft chocolate makers, who seek the finest cocoa beans to craft their chocolate.
This Madagascan 70% is one of, if not the, best selling bar crafted by Solstice. DeAnn jokes that when starting a batch of this particular chocolate, the lighter roasting of these beans makes the chocolate maker’s eyes water. Madagascan cacao is notably higher in acidity than most cacao. But by the next day, the beans are said to have completely mellowed out and be absolute delight to smell and taste.
The flavour profile of this 70% dark chocolate is bright, fruity, citrus and intense, just as fine Madagascan chocolate is known to be. It has a great snap, with a clean melt and pristine finish.