Sometimes the most extraordinary ideas come from the most ordinary moments. Picture this: a chilly winter evening in our old Shanghai store, steam rising from cups of freshly made mulled wine as customers gather for a chocolate tasting session. The warmth of cinnamon and star anise filling the air, mixing with the rich aroma of chocolate – it was pure magic. Then, one guest asked a question that would change our winter collection forever: "Could you turn this into a chocolate bar?"
That question sparked something in us. We already had this incredible Uganda Semuliki Forest cacao that naturally sang with beautiful berry and fig notes. It was like the universe handed us all the right ingredients at the perfect moment.
The creation process became an adventure in itself. We started by soaking our cacao nibs in a carefully crafted blend of Marsala wine, Cointreau, and rum – a step that would infuse them with the complex flavors we were after. After drying the nibs, we took special care to light-roast them, preserving their natural fruitiness while preventing any unwanted bitterness. This delicate balance is crucial, as we're working with 100% cacao nibs.
The magic really happens in the melanger, where we combine these alcohol-infused nibs with cinnamon powder and sugar. But here's our special twist: we fold in additional infused nibs into the finished chocolate, creating both a delightful crunch and concentrated bursts of flavor. While the alcohol itself evaporates during the process, it leaves behind its beautiful aromatic compounds, weaving through the chocolate like a ghost of holiday spirits past.
When you taste this bar, it's like experiencing a winter evening in chocolate form. The first bite greets you with the rich, fruity notes of the Uganda cacao. Then, gradually, the warming spices begin to emerge – first cinnamon, then the subtle hints of wine and citrus liqueur. Each layer tells part of the story, creating a symphony of flavors that dance on your tongue.
