Deep Dirt Cacao Farm is situated on the slopes of Maunakea just northwest of Pepe’ekeo on the Hamakua Coast of the Big Island of Hawai’i. Conditions here are ideal for growing cacao, with an elevation of 500 feet above sea level, annual rainfall of about 150 inches, average temperatures of 78 degrees Fahrenheit, and plenty of sunshine. As a result, cacao beans from this farm generally produce a remarkably complex chocolate.
But we don’t need to speak in generalities, we have delicious chocolate right in front of us! For this bar, the fragrance holds true to the producer’s namesake with aromas of marshmallow, earth, and deep dirt. On the palate, the bar is driven by acidity and is on the sweeter side of dark chocolate. Bitterness, however, has its fun with a game of peek-a-boo on the palate, coming in and out of the experience and ending on the silky smooth finish. The flavors are bright and fruit forward, carried by berry notes of strawberry and raspberry, and accented by milk cream and classic chocolate cake.
Looking for a pairing to complement your tasty chocolate experience? With a chocolate on the sweeter side of dark and bright fruit flavors driving the experience, we want a beverage that complements the profile without dominating the palate. we would recommend a Royal Tokaji or Ruby Port.
Prefer a stiffer companion? Brandy, a spirit distilled from fermented fruit liquors (most notably, wine), packs a higher ABV of 40-50 percent, but adds wonderful sweet characteristics from the underlying fruit that complements the bright berry fruit of the chocolate. Try a classic Cognac from France or even a Pisco from South America.
Finally, we don’t want to disenfranchise all those beer drinkers out there! For our hop head enthusiasts, you couldn’t go wrong with an Oatmeal or Breakfast Stout to play off the chocolate and earthy notes of the bar.