Review: Sharffen Berger Tome Acu

I’m usually pretty skeptical of marketing copy, so I when my contact at Sharffen Berger told me about the utter amazingness of their Tome Acu bar, I took it with a grain of salt.

Well, I’m a believer. And you know what, I will eat my words – as long as those words are made of Tome Acu chocolate.

Sharffen Berger Tome Acu 68% cacao
Sharffen Berger Tome Acu 68% cacao

This chocolate is absolutely extraordinary. It really does taste like pears and apples, reminiscent of ice wine. There might be some apricot in there, too. I swear, it even seems juicy.

The flavour profile is lovely: top notes of dark chocolate, followed by the freshness and fruitiness of the pear and apple. And then there’s a nice, long finish on the back of your tongue and throat, and the slightest tannic pucker on your tongue.

Dark chocolate is usually associated with darker flavours – if it had to be a wine, it would be a full-bodied red. Well, this Tome Acu bar is a chilled, late harvest Vidal icewine shared with friends after a marvelous dinner party.

I think it’s worth reading about what the chocolate-maker thinks about this one.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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