A creamy, mild mannered, single origin chocolate with subtle fruit edges. Non-acidulous. Black forest gateaux sums up this chocolate perfectly. Sweet cherry notes, chocolate butter cream followed by a bitter dark chocolate finish, like that of a well baked edge of chocolate cake.
Pralus have successfully used only Forastero cocoa from Ghana to create this very flavoursome dark chocolate bar. Perhaps the Ghana origin chocolate bar deserves even more praise for this fact alone.
Pralus, situated in Roanne, France, are one of the few chocolate houses creating chocolate direct from the cocoa bean. Owner, François Pralus, produces chocolate of exceptional quality, achieving accolades from The Grand Prix d’Excellence International du Chocolat and the Grand Prix du Festival International du Chocolat.
I'm writing this as I'm taking another bite to gauge the taste.
It is fruity and very chocolatey. Leaves a nice aftertaste as well.
The only thing is, and I don't know if it's because of the thickness of the chocolate bar, it doesn't melt very nicely in the mouth, as other chocolates from Madecasse, Omnom or Amedei would.
All in all, it's worth a try. On the package itself, it's written in French: ''Ghana isn't known for the quality of its cacao, but rather for its long lasting,intense aroma.'' So don't expect something mindblowing. It's nice enough though.