Keep an open mind about new flavours

If a new bar doesn’t tick any of your boxes, try some anyway… You could be in for a pleasant surprise

If you had to pair me with a chocolate, it would not be a bar of white, non-dairy milk, turmeric-matcha-tea chocolate. That’s pretty much everything I’m not into. And yet, I loved it. This is why one must keep an open mind – and not just about chocolate. Knowledge is never finite.

This particular bar was made by Luisa’s Artisan Chocolates, based in Nottingham, as part of her Casholate range that uses cashew nuts to provide creaminess. But most of the chocolate Luisa produces is plain, simple and spectacular. This is the place if you like your chocolate dark, ethical and really interesting.

You can choose a box of chocolates by picking the centres individually (£7.50 for six). Described as truffles, many are not what I would describe as truffles, but hard-centred - no less desirable but be prepared; the ginger, for example, is a crystallised piece enrobed in dark chocolate. If you want soft, go for the salted or chocolate caramels, which have the appropriate ooze and are very good (£11.50 for 12).

The bars start small, 25g for around the £2.50 mark. Perfect daily ration size. My favourite was Martha’s 66% Colombian, as close to the ideal dark as I’ve discovered: astonishingly good. The 72% Ecuador and 72% Madagascan were super fruity; you’ll be very satisfied with just one piece. The latter was an Academy of Chocolate Award winner last year. The 92% Cacao Philippines won gold, but is a bit too dark for me. That said, the 100% Solomon Islands could square up to Firetree.

luisasveganchocolates.co.uk

Contributor

Annalisa Barbieri

The GuardianTramp

Related Content

Article image
Notes on chocolate: gingerbread, gianduja… It’s good to keep an open mind
Unexpected and even challenging flavours to take you out of your comfort zone, by Annalisa Barbieri

Annalisa Barbieri

24, Oct, 2021 @8:00 AM

Article image
Notes on chocolate: fascinating flavours are all about the beans
Most people think about cocoa percentages when they compare bars of chocolate, but the beans used have a dramatic effect on the taste, says Annalisa Barbieri

Annalisa Barbieri

20, Jun, 2021 @8:00 AM

Article image
Truly unusual flavours from the far side of the world
Salted duck eggs, curry leaves and chilli? In fact these tastes are sensational, says Annalisa Barbieri

Annalisa Barbieri

07, Mar, 2021 @9:00 AM

Article image
A chocolate bar to keep us going
Independent chocolate makers need our help to ride out these dark days – just like we need them

Annalisa Barbieri

12, Apr, 2020 @8:00 AM

Article image
Bars to keep you company
Sometimes you need a little something sweet when you’re all alone, says Annalisa Barbieri

Annalisa Barbieri

22, Aug, 2021 @8:00 AM

Article image
Stock up on cocoa to keep out the chill
Winter’s on its way – time to take suitable precautions says Annalisa Barbieri

Annalisa Barbieri

20, Sep, 2020 @8:00 AM

Article image
Notes on chocolate: I was so wrong about salt
Last week Annalisa was snippy about the salted stuff; this week she is forced to eat her words

Annalisa Barbieri

23, Jun, 2019 @5:00 AM

Article image
Celebrate Easter with three of the best books about chocolate
While eating your eggs, why not also read about them?

Annalisa Barbieri

04, Apr, 2021 @8:00 AM

Article image
Two bars for two moods, daydreamy and futuristic
One is simple yet satisfying, the other from some time in tomorrow’s world. By Annalisa Barbieri

Annalisa Barbieri

17, May, 2020 @8:00 AM

Article image
The quest for a perfect vegan ‘milk’ chocolate | Annalisa Barbieri
It’s not an easy product to make well, but here is the cream of non-dairy milk chocolate, says Annalisa Barbieri

Annalisa Barbieri

08, Mar, 2020 @9:00 AM