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Himalayan Pink Salt

by Millcreek Cacao Roasters
Info Details
Country USA   
Type Flavored   (70% cacáo; Batch #199)
Strain Nacional   
Source Ecuador   
Flavor Earthen   
Style New School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
People compare chocolate to art these days. Chocolatiers even like to call themselves 'artisans'.

OK, playing right along, maybe culinary art.

NYC art dealer Paul Bridgewater assures that he could sell Picasso yesterday; Damien Hurst today; & Julian Schnabel maybe tomorrow.

Or he could sell this bar, signed by Millcreek, any day.

Edible Art: hang it on the wall between Basquiat & Warhol; just tell 'em 'it's a Rothko'
Appearance   4.5 / 5
Color: topsoil brown
Surface: soft brush strokes up front; starry salt mine on the back
Temper: glistening hot
Snap: sharp; high & tight
Aroma   8.2 / 10
naturally similar to Millcreek 70% Ecuadorian base but more reserved, even recessed, except the salt cuts & polishes a diamond berry
Mouthfeel   12.2 / 15
Texture: medium-gauge
Melt: fast
Flavor   45 / 50
salt warmed by, then magnifies, chocolate -> activates sodium to a toffee spike -> sweet fringe draws contrast for some cupcake taste -> vanilla-mocha backing -> mineral cap
Quality   17.6 / 20
Beautifully even-handed.

Most chocolatiers take to heart Morton's Salt® motto -- when it rains, it pours -- by thinking that if a little is good then a lot is better.

This bar begs to differ.

As much an exposition of chocolate on salt than the other way around. Cacáo sweetly drawing out the mineral highlights in pink Himalayan salt, especially the magnesium, calcium, & zinc... the latter which really tweaks some umami moments in the crossover from the toffee-to-mocha midsection.

Millcreek demonstrating early on in its chocolate life that it can ball & play big time.

Reviewed January 25, 2013

  

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