New Britain
by Daintree Estates
Impact
The percentage of cacáo-content in a Dark Chocolate bar is inversely proportional to the sugar, so one can gauge the balance between their sweet tooth & their chocolate craving.
But what happens when cocoa gets suspended in a raw sugar cane laden with its own inherent flavor that it neither flattens chocolate with the simple 2-dimensional pleasure of refined white sugar crystals nor enhances it?
Introducing cocoa-seasoned sugar.
But what happens when cocoa gets suspended in a raw sugar cane laden with its own inherent flavor that it neither flattens chocolate with the simple 2-dimensional pleasure of refined white sugar crystals nor enhances it?
Introducing cocoa-seasoned sugar.
Appearance 3.7 / 5
| Color: | fawn |
| Surface: | flaked & chipped |
| Temper: | none (really) |
| Snap: | excellent (in defiance of the Temper); a Daintree specialty |
Aroma 7.9 / 10
out-of-bounds for the origin: musk, must & mold -> rice, sago, cotton & dried maple -> airs out a mild Cinnamon RedHots®
Mouthfeel 11.8 / 15
| Texture: | shreds apart... |
| Melt: | ... like particle board |
Flavor 42.1 / 50
milky choc... caramel driven by vanilla... cocoa with a raw edge -> sweet sugar uplift (treacle / molasses / sorghum) -> the anise-like Pinus patula -> yam -> huge banana sticks it right in + jackfruit -> malted maple -> then another white, light fruit but juicier (the pulp of champedak) -> flash cinnamon finish
Quality 16.6 / 20
Judging by the name, this comes from an island off an island... New Britain across from the larger land mass of Papua New Guinea (PNG). Quite separate & apart from most PNG chocolate bars, both geographically & organoleptically.
Perhaps the rawest flavorsome bar anywhere. Lightly roasted cocoa (an anomaly for a source that traditionally smoke-dries its cacáo seeds) meets raw sugar cane. The spice (sugar, that is) having its way. It dramatically colors & tilts the Flavor Profile, & muscles out cacáo in the process. None of the peat moss, single-malt Scotch or wild acidity typically attendant to chocolate from this country.
Then, again, the New Britain Province of PNG hosts its own terra & this bar, despite the raw cane, very much follows in the footsteps of another which originated in the same area: Zokoko's Tokiala. Both showcase distinct character traits that this smaller island could be conceived of as its own single-orgin.
And the major difference between them -- New Britain versus the rest of PNG -- lies in banana vs. smoke.
INGREDIENTS: cocoa mass, raw sugar, cocoa butter, sunflower lecithin, vanilla; CBS (Cocoa mass / Butter / Sugar ratio) listed as an inexplicable ~1:2:1
Reviewed January 31, 2013
Perhaps the rawest flavorsome bar anywhere. Lightly roasted cocoa (an anomaly for a source that traditionally smoke-dries its cacáo seeds) meets raw sugar cane. The spice (sugar, that is) having its way. It dramatically colors & tilts the Flavor Profile, & muscles out cacáo in the process. None of the peat moss, single-malt Scotch or wild acidity typically attendant to chocolate from this country.
Then, again, the New Britain Province of PNG hosts its own terra & this bar, despite the raw cane, very much follows in the footsteps of another which originated in the same area: Zokoko's Tokiala. Both showcase distinct character traits that this smaller island could be conceived of as its own single-orgin.
And the major difference between them -- New Britain versus the rest of PNG -- lies in banana vs. smoke.
INGREDIENTS: cocoa mass, raw sugar, cocoa butter, sunflower lecithin, vanilla; CBS (Cocoa mass / Butter / Sugar ratio) listed as an inexplicable ~1:2:1
Reviewed January 31, 2013