Here’s the second of the three Mast Brothers single origin chocolate bars, the Papua New Guinea, that I picked up at my local fancy coffee shop, Cocoa Cinnamon. I reviewed the Belize last Friday, and I’ll review the Madagascar this Friday.
Its wrapper description: “After harvest, these beans are uniquely smoked. This post-fermentation process imparts incredible flavor; think hickory smoked bacon and aged scotch.”
This bar also snapped, but it broke more softly than did the Belize. It also had a thicker melt on the tongue.
It started off with a great depth of chocolate intensity and richness. As the bar melted, it got darker and even more complex, taking on a hint of maltiness as well.
Again, an incredible amount of flavor from just cacao and cane sugar, thanks to careful bean sourcing and smoking the beans after fermentation, I guess. Another ZOMG! Seeing a trend here?