A rainy, dull sunday morning. The kind of day you wish you could be wandering on a sunny beach somewhere on a tropical island. Anyway, that is not going to happen today, so why not review a bar of chocolate. I know I still have some in the cupboard! To be honest, I already had the chance to taste this particular bar of brown gold. During the Origin Chocolate Event in Amsterdam, it was paired with rum. I was impressed back than, but after a full day of chocolate tasting my taste buds became a bit overloaded, so I needed to taste it again. On its own this time. Without distractions. Chocolate made in Vietnam might sound weird. Chocolate, in Vietnam? Most people won’t even know cacao is growing there. Don’t be ashamed, I didn’t know either until some months ago! The Bên Tre bar is a 78% chocolate, so a fairly high percentage. It is made from cacao beans grown near the Mekong Delta. Marou keeps close contact with the farmers who produce the beans. Their farmers ferment the cacao on the
Peak harvest has started in Hawaii, about a month earlier than normal. But pods from this highly productive and nice looking clone always ripen a bit late.
Why a month earlier? Warmer temps this year? More rain?
We’ve had two warm and wet summers in a row, so I’m guessing that has something to do with it.