Updated: Nov 27, 2020


International Chocolate Awards Asia-Pacific 2019 Bronze Award winner

Cacao Origin: Pak Eddy's plantation in Yogyakarta, Indonesia

Ingredients: cacao, cane sugar, peanuts, cocoa butter, sundried chili, sea salt

Notes: roasty peanut, with a spicy kick and a rustic texture

Maker`s description:

Inspired by our favorite satay sauce, we created this unapologetically bold and fiery chocolate that will leave you craving for more. Wash it down with some beer for the complete experience.

This bar presents a soft snap and aroma. The mouthfeel is creamy with hard small crunchy bites like spicy toasted corn refrigerated. As far as peanut and chocolate, the flavor is very mellow. Meanwhile, the sundried chili gives it a particularly intense mouthfeel without exaggerating and it blends perfectly with the idea of the maker.

David Nilsen, who recently achieved 1st place at the North American Guild of Beer Writers Awards in the category "Best Beer and Food Writing" with his article "Craft Cousins: Beer and Chocolate" from Issue 2 of Cacao Magazine, recommended me to pair this bar with Franziskaner Weissbier Naturtrueb, and, I have to admit, the combination works nicely enhancing the chili fruity-spicy inclusion.

In the end, I would have liked it to have gone further in terms of the strength (peanut and chocolate) of the tasting experience.