Here’s another bar from the Dagoba line, the Xocolatl. It’s described as “rich dark chocolate, chilies, and nibs.”
It had a 74% base, perhaps the same chocolate that made up the New Moon? The chocolate had a dry and crunchy snap.
It was tough for me to get a flavor profile from this bar because the fiery heat from the chilies was overwhelmingly hot. It wasn’t a slow, pleasant burn. Instead, it was the intense, immediate heat of cayenne pepper.
The spiciness lingered in the finish and kept my tongue tingling. I usually love chili chocolate, but this had far too much chili burn that completely displaced the chocolate’s flavor. An O.
Varsha