Updated: Nov 4, 2020
DARK CHOCOLATE WITH PIECES OF CRUNCHY SAFFRON AND ROSE INFUSED CARAMEL BRITTLE
Ingredients: (blend of trinitario) cocoa beans, cocoa butter, unrefined cane sugar, almonds, pistachio, rose, saffron.
This is the first time I tried Mirzam Chocolate. I chose the Halwa 62% thanks to a friends' recommendation. To be honest and considering the ingredients, I was a bit unsure about the taste. Yet, when the day to try came, I was surprised at how deeply the flavors moved me.
A triumph of rose aroma gives you a glimpse into a gustatory unusual experience.
The first hint of flower note in the mouth is completely upgraded by a progression of "Torrone Morbido al Cioccolato" chewy-gourmand mouth feel studded in a cloud of unique saffron sophistication.
In this case, the expensive spice works as a balancer tool adding the right amount of bitter, hay-like, musky, and pungent particulars, practically marking the finish of this journey.
This bar is a declaration of love to fans of anything crispy too. The almonds and pistachios do not add anything in terms of flavors but they improve the palate with a puffed rice choco-cake discontinuous texture.
I find it very risky and adventurous to work with flowers/plants and chocolate. But I must admit the Mirzam Halwa together with the Manoa dark-milk Lavander are among the best options currently available on the craft chocolate market.
If stressed spelled backward is desserts, is it wrong to find life's meaning in a chocolate bar?