These 60% dark chocolate slabs from Camaya are just two examples of what they’re producing for lovers of darker flavours.
The ginger and orange slab comes studded with small wedges of candied orange and has the ginger element concealed in the chocolate. There are plenty of little fragments of crystallised ginger here – enough to impart the warming flavour in every bite.
The chocolate itself is smooth and light on the palate and has a quite delicate set of flavours. Light, slightly citrus notes sit well with the ginger and orange but it’s the ginger that really throws itself out onto your palate. When eaten with a wedge of orange the two flavours are all over the chocolate, offering a flavour combination that’s fruity and warming on the tongue, but don’t expect to be able to discern the finer points of the cocoa flavours.
The second offering was a chilli slab. One onf my first ever Chocablog reviews was a chilli bar, and I’ve sampled a few since then, but this is the first time I’ve come across a bar which had an intact dried chilli sitting on the surface! I have to confess to allowing the seeds to fall from the shell before trying a bite of this bar.
The heat of the chilli is there the moment you pop a piece of this slab in your mouth – there’s no escape at all. As the chocolate starts to melt, the cocoa flavours start to come through the heat. Lightly citrus, slightly woody robust cocoa flavours flood out through the chilli heat to give a well rounded, bittersweet finish. The chocolate has a good mouthfeel and a clean finish.
This is definitely a bar for the seasoned chilli lover. There’s no escape from the heat with this slab, so if you’re of a delicate disposition or just don’t like hot foods, I’d avoid this one. On the other hand, if you like your chocolate a little fiery then I’d recommend tracking this down. It’ll certainly make your tongue tingle!