Crafted in Toronto, Soma’s ‘Old School’ bar takes you back to the chocolate bar’s roots. It is made with just two ingredients: cocoa beans from Papua New Guinea and whole organic sugar crystals. These are ground together in its vintage melangeur (an old-fashioned grinder) to create a bar with a truly unique texture.
Thanks to large pieces of sugar crystal dispersed throughout the bar, the chocolate is surprisingly sweet. The faintest hint of citrus from the beans adds a complexity beyond the intriguing texture. We tasted little of the smoky flavour that is so apparent in some Papuan bars, although the finish has a distinctive edge.
For those familiar with Taza’s more refined stone-ground chocolate, Soma’s bar is a very different experience. On first inspection, the bar looks more like a chocolate roulade or brownie than a bar – the surface is cracked and a little swollen, almost as if it had been baked.
Break off a crumbly piece and bite into the thick messy bar. The texture has the light, airy quality of a souffle, and disintegrates in your mouth into sweet, crunchy shards. Eating this was a truly pleasant experience – the bar reminded us quite a bit of a flake. While much more sophisticated in texture and flavour than the humble flake, Soma has crafted a bar that gives us the same sense of fun as a child with a chocolate bar.