Flavors of cherry, dried fruit, and wine enhance the rich base chocolate flavor. A hint of grass, a little citrus acidity and a touch of astringency at the end make for a long lasting finish. Cook with this chocolate by all means, but don't forget to nibble italone or with toasted almonds. I use this chocolate in the simplest elegant chocolate desserts in order to highlight the flavor characteristics of the chocolate itself. Dark reddish brown.
Aroma is earthy and rich.
This chocolate has a good snap when bitten or broken and melts as smooth as silk on the palate. This is the second 70 percent chocolate offered in the club. It is very bittersweet with a rich earthy, almost vegetal undertone balanced with winey notes, a little citrus, soft tannens and hint of tea and spice. I like the tart astringency, and flavor that lingers and stays on the palate. This is a more austere chocolate, much earthier,less feminine and floral than the Scharffen Berger, with more low notes to the flavor and a faint nuance of licorish at the very end.