So far I’ve tried camel milk and donkey milk, so when fellow blogger and chocophile Estelle Tracy from 37 Chocolates suggested a cross-country swap, I jumped at the opportunity to try a goat milk bar from Philly’s own Chocolate Alchemist!
I had heard that Robert Campbell (aka the “Chocolate Alchemist”) uses hand-stitched wrappers made from re-usable Nepalese lokta paper, so I took the time to carefully unstitch one side of the packaging…
only to later realize that I merely needed to lift the round sticker from the back of the packaging to release the foil wrapped bar from the envelope enclosure…DOH! Face palm! :0
The bar had broken in half during transit to California, but that made it easier for me to compare “back” and “front” at the same time:
The “back” looks a little mottled, full of swirls and tiny dots; while the “front” is shinier despite a slightly grainy/flecked appearance with some “ghosting” marring the finish.
Segmenting the rectangles to create tasting morsels, there is a soft/dull snap and the pieces are a little crumbly. I really shouldn’t have been surprised by the amount of nooks and crannies at the break, since that’s the texture you get when cacao beans are minimally processed.
Robert strongly believes in creating blends instead of single origins, using only all-natural, unrefined sweeteners and eschewing the “standard” 70% bar; so this 65% bar is a blend of Dominican and Peruvian beans, sweetened with local maple sugar.
There is a musty, earthy aroma to the bar; but I was completely unprepared for the intense sour, tangy goat cheese flavor. This was sharp, almost like a blue or Roquefort cheese or a yogurt on the edge of going past the expiration date! Honestly, a little goes a long way & this is not a bar that I would recommend eating all in one sitting!
As you might know, if you follow the Chocolate Alchemist on Instagram, he is fiercely outspoken and un-apologetically direct when speaking his mind about subjects near and dear to his heart. While I’ve not had the opportunity to meet him, based on what I’ve seen of his interactions with others online, he is very generous and supportive of his friends and family. Where other chocolate makers might try to tone down or tame the “wild” flavors of cacao to be more universally palatable or accessible to everyone, he unabashedly embraces the brash tastes for what they are.
Melting a piece on my tongue (yes, I was “brave” enough to do so), I felt the abrasiveness from tiny errant pieces of cacao nibs; though, overall, it wasn’t as grainy or gritty as some stone ground chocolate bars that I’ve tried in the past.
Is this chocolate for everyone?! No…but I think that’s OK. If everything was homogeneous, then how could you appreciate or realize when something stands out as being different or unique?
You’ll also enjoy reading Estelle’s article from Edible Philly where she dedicates several paragraphs to describe Chocolate Alchemist chocolate bars, as well as Robert himself…you’ll need to scroll down toward the bottom of that article for the section called “Bean-to-Bar Chocolate in Philadelphia.” Make sure you don’t miss the lead-in photo at the top of the webpage since it shows what a block of un-tempered, aged goat maple chocolate looks like when it is dappled with fat “bloom.”
In the spirit of blending, I just sampled a piece of the goat milk bar with last week’s foie gras bar and discovered it’s a surprisingly well-balanced combination! Dare to be different & stay curious! ;-p
For more information about the Chocolate Alchemist and to order his products online, check out: https://www.chocolatephilly.com/