It's been a long time for me and my old pal, Alan McClure. Singing his praises behind every chocolate conversation. "I know that guy, he is a cool dude, and he is one of the few who truly gets it and creates truly good chocolate in this country." Truly!
Not too thrilled with the new packaging. Though it's hardly new now. He used to have much more sophisticated packaging, albeit a little same-y to the other bars out there. My homie has gone a little hipster on me. But whatever my opinions are, it's working. New products are being created, new collaborations, and new people out there talking about this fine American-made bean-to-bar chocolate.
I had a go with one of his newer creations called PBJ OMG. As silly as that lame name is, it ends being exactly what it is. He blended peanut butter into one of his more jammy/fruity bars of Madagascar chocolate to create a peanut butter and natural jelly flavored bar. It's fucking exceptional. I didn't review it, but I ordered it again with a promise to this blog to have that review up soon.
I was also lucky enough to get my hands on Deep Ellum Brewing Co.'s Double Cherry Chocolate Double Brown Stout. It's really a Baltic Porter all suped-up with Patric's Madagascar nibs and cherries. It's fucking delicious. Extremely limited edition, 300 bottles made, and my lucky ass got TWO of them. Thanks to the kind people at Deep Ellum.
There see what I've gone and done? Two F bombs in one review and in praise.
This review is about Patric's signature bar of blended cacao, and flavored with exotic sea salts. Limited edition bar with only 950 made. I bought four bars. I gave one away so far to my favorite restaurant owner, reviewing this one, and sitting on two to share with worthy friends.
On a foundation of our incomparable Signature 70% blend, we have sprinkled Prussian Blue salt, for sparkle, and Bali Sea Salt, for crunch. We sourced both of these salts with the advice and help of The Meadow in NYC, home of the world's best Selmelier: Mark Bitterman, author of Salted: A Manifesto on the World's Most Essential Mineral.
Type: Flavored bittersweet, 70%
Bean Varietal: Blend
Ingredients: Cacao, cane sugar, cocoa butter, and salt.
Sample Size: 65g or 2.3oz
Appearance: Signature monogrammed splatter paint custom molding, Matted finish from the molding, back surface lightly sprinkled with salt. A little dry looking on the backside, and flow marks from filling.
Score: 87
Snap: Excellent snap. Very firm, crisp, nice loud snap, and clean break lines.
Score: 94
Aroma: Softer aroma than expected. Pen ink, a little rubber and char, soft roasted cacao, slightly floral, and some tiny hints of blueberries. Really faint though.
Score: 91
Taste: Salt up front, strong fruity flavors, tar, pen ink, a little tart, sweet sugars, berries, coffee flavors, wood, floral spiciness.
Score: 95
Texture: Nice gritty salt, then it opens up to a perfect medium melt time. Just long enough for all of the big huge flavors to take center stage. Creamy with a slight drying effect.
Score: 91
Aside from the gorgeous salt, and the shine that barely peeks out of the monogrammed molding, I am just not in love with the new molding. I liked it better with it was a tablet with monogrammed P's. It was much simpler, and more beautiful. Had better shine and sophistication.
Don't hate me Alan.
I am positive this bar is blended with Madagascar and Rio Caribe. All the hallmarks are there. Huge jammy fruits from the Madagascar, and tar, pen ink, and rubber from the Rio Caribe. Rio Caribe is by far and away not my favorite region for cacao, but Patric's stood out as the most robust and layerd versions of that origin. And blended with the Madagascar, it really softens up the Rio Caribe, but it doesn't deflect it's own big huge flavors. I am not sure if anything else was blended into this bar. These two origins dominate, but I would like to know where that insanely good spicy floral note comes from.
The palate is totally dominated immediately by gorgeous salt, but then it melts away allowing a huge roller coaster of flavors to take over. The dank and dirty Rio Caribe flavors of pen ink, char, and rubber, then big bold sugars dominate the bar and huge fruits pop out, then this gorgeous floral spiciness takes over. It's simply amazing that last part. Best part of the entire bar in fact.
The aroma is fairly soft leaving only the less desirable aromas of Rio Caribe coming through. It doesn't leave any impression of the roller coaster about to invade your palate.
At first, I thought the salt sprinkled on top might have been a little skimpy just based on appearance. But tasting it, it was well balanced. You forget how big some of these salts can be and it ends up being the first huge flavor impact the palate is fronted with. Well balanced with extremes though. Big salt, big fruit, and bold sugars. They each take their turn presenting themselves. A well balance of the blended cacaos.
I freaking loved this bar. Probably one of the best bars I have had all year. No Bullshit. The letter grade is only reflective of the molding and mildly about the aroma and texture. This bar is still one of the best tasting bars I have had in a while.
Final Score: 91.6
B+
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