While some chocolate manufacturers spend ages agonising over packaging artwork, Idilio have adopted the ‘stripped back’ approach to their chocolate bars, presumably letting the chocolate doing the talking. They have a range of ten similarly packaged bars available (some of which are in my possession) so expect to see more of these rather clinical looking bars in the near future.
The fact that all product information is in German and French suggests that Idilio have yet to make inroads into the UK market. Oddly enough the company name comes from a Spanish word meaning a short poem celebrating the romance of living at one with nature, a sweet experience, or small treasure. (Idyllic, then.)
The owners of Idilio have worked closely with the head of devleopment at Felchlin (one of the big names in world chocolate and provider of couverture to Thorntons, among others) who has advised them on cacao content, conching and roasting of the beans which make up their numbered range of bars. Number three uses 72% Venezuelan cacao from Ocumare de la Costa (just down the road from the legendary Chuao) conched for 48 hours.
Like most good Swiss chocolate, this has a really smooth mouthfeel and a creamy texture. The beans exhibit hints of spice and a big burst of tropical fruit flavours. The chocolate melts immediately, with the super smooth, lightly acidic cacao delivering hints of spice, coffee and green notes. The beans are grown in mixed cultivation with other fruits and herbs, and it’s almost as though some of those flavours have found their way into the cacao. The finish is slightly acidic and fairly short, with the acidity staying right to the last. I had no hesitation in popping another piece into my mouth, then another.
Based on this first showing, I’m rather looking forward to sampling more of Idilio’s creations. Hopefully (after winning Gold at the Academy of Chocolate Awards) these bars will become available to UK consumers sooner rather than later.