So, here it is. The other chocolate bar I bought two years ago in Berlin. It has been exactly two years ago… this week I visited the same fair in Berlin as I did two years ago, when I bought this bar. (But this time the only chocolate I brought back from Berlin are two Toblerone bars I received at the fair as an advertising gift. I was too busy to go chocolate shopping, and at the airport in Berlin, they mostly sold Migros chocolate which I can get here just as good).
But what does a two year chocolate bar tastes like? It has not been expired for very long.
But first a little bit about the bar. The cocoa for this bar comes from the Tembadoro plantation in Trinidad. The cooca content of the bar is 80%. The list of ingredients: cocoa, cane sugar, cocoa powder.
The bar does look the age. There is some blooming around. But tastewise? I like it. I don’t think the bar lost much flavour compared to a newer one (or this bar would be really, really great). The bar has a great snap, and reminds me a little of the higher cocoa percent Lindt bars. The bar is quite dry and not very creamy. One could describe this bar as the typical dark chocolate bar. It has a good taste and was quickly eaten after dinner. A bar I would buy again in a heart beat (if only I had time in Berlin..).
Sounds good.
A very short list of ingredients, and I think the bar looks very good despite the bloom.
This is quite interesting! I bought several bars of Rausch when I was in Germany in 2010, but when I opened them weeks later, they were all bloomed and crumbly to the point of not really tasting right anymore. Hmmm.
I wanted to check how much these bars have lost in the two years they were in my posession by buying new one this September. But I was so busy in Berlin, I had no time to buy chocolate. And you could not buy them at the airport.
An interesting experiment with having chocolate put aside for such a long time. So you would perhaps want to do the test the other way around: Would they improve being stored for some time?