If the bar from Tobago was entitled "Tobago" then why is this bar from Trinidad named "Tembadoro?" I'm so confused.
The last bar of my Rausch quartet had the highest cocoa content of all, 80%.
I must stop here for a brief side bar. Please do not let cocoa content sway your thoughts on a chocolate bar. Different beans processed by different people will yield different results. Cocoa content is only 1 of the many factors artisans must decide on when making chocolate. Above all, do not let yourself become one of those people who looks down on those who cannot handle extremely dark chocolate. Liking pure, 100% cocoa content chocolate is not a sign of toughness or refinement of palette, it simply means you like it.
Back to the chocolate. The last bar gave me something to hope for. The odor of the bar was distinctly different from its fallen brethren. There was a brightness that made me think their would be some sour, tangy angle to enjoy....alas....just another boring chocolate bar. It was not overly bitter for a bar with 80% cocoa content, but it was not special either.
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