The Daughter's hobby is chocolate making. She makes chocolate from actual cacao nibs. When she was a little girl, she would spend hours with the home blender trying to blend cacao nibs into creamy chocolate. She would make chocolate candies for friends at X'mas. Her creations were grainy and acidic. Yuck!
Now, she has the money to buy a chocolate mélangeur, AND premium cacao nibs of the criollo sort. The resulting creamy unctuous liquid that comes from grinding cacao nibs for 72 hrs non stop is NOTHING like what I have eaten. There is not yet sugar added. So, it is not sweet. It is an explosion of flavours that leaves no cloying sweetness behind.
The mouthful starts creamy until the flavours explode into bitterness (like XO durian) and then into red wine, leaving behind a hint of blackberry and finishing with an aftertaste of bitter pu erh tea. It tastes surprising, especially since the same mouthful releases each flavour in sequence. You literally taste a different thing the longer you hold it in your mouth.
You know how on National Day, fireworks shoot into the sky and different patterns/colours explode one after another? That was how the tastes revealed themselves one after another in my mouth.
Best chocolate ever! Even if not sweet!
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