Hachez Cocoa D’Arriba Blackberry and Cocoa Nibs

April 7th, 2010 by Rosa

Like many random chocolate bars that I wind up buying for review, this Blackberry and Cocoa Nibs bar from Hachez wound up in my cart because it was on sale at Wegmans.

Alas, Wegmans should have just taken it off the shelves instead of selling it at a discount, as my bar arrived covered in bloom (though, to give Wegmans the benefit of the doubt, there was no marked sell-by date, so it’s on-sale-ness could have been a coincidence that was unrelated to its condition).

In its bloomed incarnation, the 77% cacao bar was snappy, dry, and crumbly. Bright berry flavors came out in the middle of the flavor progression before giving way to a cocoa bitterness from the added nibs.

I decided to microwave a bit of the bar, to see if I could reconstitute some of the flavors by messing with the texture. I heated a couple of rectangles until their undersides were melted but their top halves were still solid.

The texture of the chocolate went from unpleasantly dry to a smooth – though not creamy – melt. The sweet and tart taste of berries came through much more strongly and sang as a top note over the slight bitterness brought by the grains of cacao nibs.

I don’t think I can fairly rate this bar because I got in imperfect form, but the tasty melted version made me think I’d like it in its normal state. I’ll have to try it again sometime. For now, it gets at least an O. And Wegmans gets a finger wag.

This entry was posted onWednesday, April 7th, 2010 at 8:00 am and is filed under chocolate, O, review. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 responses about “Hachez Cocoa D’Arriba Blackberry and Cocoa Nibs”

  1. Carl Weaver said:

    Sorry you didn’t like it. I hope you give it another shot just in case it was an isolated incident.

    The bloom on that bar could be from more than just age. That also happens when you have chocolate exposed to moisture or heat: http://candydishblog.com/2008/10/27/variations-in-candy/

  2. CandyProfessor said:

    I love how very complicated our chocolate is getting; we used to have just “milk” and “dark,” and now here is ‘cocoa d’arriba blackberry and cocoa nibs.’ I can’t even imagine what that would taste like! What fabulous times we live in. Hope the next one is better!

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