Spice is nice. Black pepper, Cayenne Pepper or Pink Peppercorn. It's all nice when combined with rich dark chocolate!
AKESSON’S grows both cacao beans as well as a variety of peppers on their plantations so it comes as no surprise they have combined the two. The citrus fruity tart notes of the Madagascar beans combined with the finest and rarest of peppers creates a bar that is both fresh and expressive in flavour. And, we might add, is lovely with a glass of French rose wine.
Combining fruit and spice can be so interesting! Add the naturally sweet flavour of the Chigorodo cocoa bean and you have a bar that is wildly flavourful. Finnia uses this cocoa and then adds ground cayenne pepper for heat and golden berries for tester and sweetness.
Sweetness Chocolate also combines fruit and spice in their Strawberry Pink Peppercorn bar, however the cocoa used in this bar is grown in Papua New Guinea. The chocolate has smoky flavour elements to it that play with the sweetness of the fruit and the spice of the peppercorn. We love this bar paired with a glass of red California Zinfandel wine. Perfect.
The Black Pepper Cardamom bar by Desbarres Chocolate is a base of Tanzanian cocoa with sweet flavour notes of caramel blended with cardamom and black pepper resulting in a bar that is subtle yet intense. The flavour becomes more intense paired with a glass of Maker’s 46 Kentucky bourbon!