Left-overs are the best (Pralus Ghana)

Last week the Academy of Chocolate was invited to show their collective wares at an ICCO event in London. Seventypercent was their to promote the fine chocolate message and offer samples of origin chocolate to representatives of cocoa growing and consumer countries from around the world.

Big events almost always mean left over samples, and while we always try to leave something for a venue’s staff to nibble, I often bag up a few of my favourites for personal use over the next few days.

Today’s offering comes from these left-overs, which being surplus to requirements often seem that much more wantonly munchable.

Pralus Ghana might not be the finest chocolate in the world – how could it be from African forastero, but it’s high on my list of eating chocolate. A pleasant chocolatey munch, lacking perhaps in high finesse, but with a deeply familiar note for British consumers – given most of us have been brought up on Cadbury’s products, which mostly are made with Ghana beans.

Probably a high percentage of cocoa butter in this, but that’s forgiveable at 75%. And it’s not really bitter at all – some people have compared to eating a milk chocolate, almost a definite dairy note there. Perhaps that’s the Cadbury’s echo.

I’m getting a slight herbal note as well. Nicely balanced this one, applause to Pralus, who seem to be at their best when it comes to unlikely sources.