January was a busy month for the science of chocolate.
First, The New York Times reported that the rare, thought-to-be-extinct Nacional strain of cacao had been found in Peru. Amid much excitement, Maranon Chocolate was hailed as hero in the chocolate world. (I’ll note, apologetically, that Canada’s Globe & Mail took a whole two weeks to report the same story.)
Then, Clay Gordon posted this analysis of the situation on The Chocolate Life, which goes into a lot of detail about genetics, chocolate production and the taste of the chocolate itself.
The big commercial deal about this chocolate is that you can buy the roasted beans, enrobed in their own chocolate. You can get them from Moonstruck Chocolate in Portland (where they’ve given it the precious name Fortunato No. 4, which only begs the question of what happened to Fortunato 1, 2 and 3), or from Christophe Morel Chocolatier in Montreal.
A big deal has been made of the exclusivity of the chocolate. And on that topic, I’ll pull out the most interesting detail of Clay Gordon’s post on The Chocolate Life, and that’s that large Swiss chocolate maker Felchlin is actually processing the Nacional beans into chocolate. Nothing wrong with that, but it certainly dulls the romantic glow that some have tried to cast on the situation.
But how does it taste? The chocolate is quite good. The enrobed cacao bean has a nice nuttiness, floral notes and a long finish. Is it the world’s most fantastically amazing chocolate, or remotely close to “profound,” as the Globe & Mail describes? Um, no.
Sure is a nice story, though.