I was delighted to find this 68% Cru Sauvage (Wild Cacao Bolivia) in my local Bay Area chocolate shop @sweet55swiss – as soon as I saw that “Cru Sauvage” label I knew exactly what this chocolate was and how good it is!
…I’d first tasted it in 2010 when working at Monique’s Chocolates in Palo Alto: our single origin Bolivia truffle was made with Felchlin’s Cru Sauvage and it was my standout favorite out of many other single origin truffles we made.
…Now after reading Wild Chocolate by @unrealrowanjacobsen I understand why it’s so good and I know the backstory of the cacao and how much blood/sweat/tears @volkerlehmann57 put into bringing it to the world! It gives me new appreciation for the delicate, perfumed nose and taste of this incredible heirloom cacao. Smooth, mild, hints of florals and dried fruit, absolutely no bitterness or astringency.
This particular chocolate mould makes for very uneven bar thickness but that’s peanuts compared to just being able to get and supply this chocolate. ❤️🍫
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