Madécasse Madagascar’s Hottest Secret Cinnamon & Sakay
November 5, 2013 - chocolate
Now here’s one of the more interesting bars we’ve come across recently: another chocolate supporting of cacao farmers (like Equal Exchange‘s line, but this reminded me a lot of the spicy szechuan bar from a while back.) This is packed in a cute sleeve with a string closure – like a mini-interoffice envelope. Very simple list of ingredients: cocoa, sugar, cocoa butter, vanilla and sakay pepper, both native to Madagascar, and cinnamon from nearby Ceylon. Good, solid mouthfeel – it seemed like it would get creamier as it melts, but it held on. The sakay papper from Madagascar is pretty hot initially, but – (isn’t there’s always a but?) – it fades fairly much more quickly than I would have liked. This is a double-edged sword – the cinnamon holds against the heat, but as it fades, the cocoa is overpowered by it.