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Sunday
Aug232009

Cocoa Absolute Chocolate

I'm a lucky girl. As a chocolate reviewer I get to try many types of chocolate, and I'm always proud to see a local chocolatier start a new adventure in the abundant world of cacao. Enter Cocoa Absolute, a new premium boutique chocolate company.

A former pastry chef, Jewel Zimmer's foray in gourmet chocolate is a sensual wonder. Working with chocolate that's made from exotic single-origin cacao beans, she then adds her unique alchemy to each flavor profile by infusing each square with cocoa extract. These delicate pavés of chocolate are almost too beautiful to eat - almost.

cocoa_absolute_squares.jpg

I love the Rose 70% box. Made with Forestero beans from the Congo, this one has delicate floral and citrus subtleties. Jewel decided to pursue this feminine route and added rose essence to the chocolate. The result is just sublime and fragrant. Your palate is left with lingering notes of a rose bouquet, but it's not sweetly overwhelming. If anything, it reminds you of past love affairs or a clandestine rendez-vous.

cocoaabsolute.jpg

The Brulee 66% is made from prized Criollo beans from Venezuela. This one has burnt sugar and sea salt - totally extraordinary. I liked how the salt particles played on the palate, as if quietly teasing the senses. The packaging is also sleek and sexy, matching the seductive contents within. While they make great presents for the gourmand in your life, I'd be loath to give them away.

To buy your own Cocoa Absolute, go to www.cocoaabsolute.com.

Reader Comments (2)

um, wow, great job!
Tuesday, August 25, 2009 at 5:38 AM | Unregistered CommenterKPeach
Interesting, I haven't encountered chocolate infused with cocoa extract. Beautiful packaging. One correction, it seems from her website that she buys chocolate from other chocolate makers and then melts it down and adds flavoring. So I think your statement that "She selects the finest single-origin cacao beans" is a bit misleading. Her site states: "Our single origin chocolates are selected from artisan chocolate makers." Anyway, this may seem trivial but to those few who actually make chocolate from the bean it is an important one.
Wednesday, September 9, 2009 at 7:37 AM | Unregistered CommenterMichael Winnike

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