Baobab Fruit
by Stella
Impact
From the iconic tree of Africa -- baobab -- whose unusual shape outlines a continent in the popular imagination & whose individuals live a thousand plus years.
Now that countries like Norway agree to pay Africans millions of dollars to leave trees be in exchange for a halt to logging & a brake on deforestation, maybe the baobab will become the next "super fruit" in the West.
Now that countries like Norway agree to pay Africans millions of dollars to leave trees be in exchange for a halt to logging & a brake on deforestation, maybe the baobab will become the next "super fruit" in the West.
Appearance 3.3 / 5
| Color: | ebony-purple |
| Surface: | pro forma; streaks & divots out back |
| Temper: | sullen to none |
| Snap: | cavernous |
Aroma 8 / 10
less the fruit pulp & more everything else associated with baobab -- the wood, leaves, bush, savannah, & limestone -- save for the pear sherbet in the middle
fairly true
fairly true
Mouthfeel 13.2 / 15
| Texture: | Swiss timing |
| Melt: | anti-convulsive |
Flavor 42.9 / 50
chocolate-dipped pear… err… baobab-cum-pear -> measured vanilla backing -> sweet almost candied grapefruit -> citrus tonka musk (unusual) -> almond praliné -> re-sets chocolate-baobab -> bourbon-oak -> semi-stringent finish
Quality 17.4 / 20
Over the centuries, chocolate has found pairings in just about every food category:
No one on record, however, ever mixed chocolate & baobab together.
Until this from Stella.
A bar of unexpected rewards.
60% cacáo allows for enough support while remaining pretty faithful to the baobab fruit. The curious inclusion of vanilla compounds baoabob's own internet vanilla tones &, while non-interfering, tastes extraneous even as it galvanizes that terrific bourbon stemwinder.
Quite remarkable from an industrial Swiss firm that would make for an easy cheapshot but, frankly, puts many an "artisan" bean-to-bar label on notice of how it could & should be done (obviously lots of experience & equipment help).
INGREDIENTS: cocoa mass, sugar, cocoa butter, baobab fruit powder, vanilla
Reviewed March 25, 2015
its methylxanthine twin coffee;And this just lists the bars. Count the various flavored truffles in boxed chocolates & the combos multiply.
famed hazelnuts / gianduja;
scotch (arguably a natural with chocolate, unlike wine excepting the sensational ice wine);
green tea;
berries & citrus;
spices like licorice and mint, salt 'n pepper;
beer;
nuts;
potato chips;
bread;
flowers;
meat;
blood, guts, glory;
&, of course, milk.
No one on record, however, ever mixed chocolate & baobab together.
Until this from Stella.
A bar of unexpected rewards.
60% cacáo allows for enough support while remaining pretty faithful to the baobab fruit. The curious inclusion of vanilla compounds baoabob's own internet vanilla tones &, while non-interfering, tastes extraneous even as it galvanizes that terrific bourbon stemwinder.
Quite remarkable from an industrial Swiss firm that would make for an easy cheapshot but, frankly, puts many an "artisan" bean-to-bar label on notice of how it could & should be done (obviously lots of experience & equipment help).
INGREDIENTS: cocoa mass, sugar, cocoa butter, baobab fruit powder, vanilla
Reviewed March 25, 2015