Tabal Chocolate – Ka 70% Columbia
October 30, 2018
My last post about a Tabal chocolate bar described their single origin 70% from Bolivia. Today’s review is also a Tabal single origin but this time it’s a 70% from Colombia and it only contains two ingredients; chocolate and cane sugar. In fact, the name of the bar, “Ka”, means “two”.
Tabal creates chocolates from bean to bar. During the chocolate making process, stone grinding wheels are used to produce a rougher or more “raw” texture and flavor. Chocolate lovers will find that the grittier texture brings more “authenticity” to the flavor.
When you think of Colombia, you probably think of first-class coffee, but not so much of chocolate. There are several cacao growing regions in Colombia, and the chocolate is just as flavorful as the coffee.
Tasting Ka from Tabal
This particular Colombian chocolate bar releases deep, rich cocoa notes, along with a fruity flavor that reminds me of mango. There are “roasted” notes, not of coffee but maybe toast or oatmeal cookie. No top notes really stand out - just a strong chocolaty flavor throughout.
I had the good fortune to try this chocolate one evening with great friends and worthy wine.
The chocolate by itself, my friends thought was uneventful - nothing special stood out. Paired with a Gnarley Head Cabernet Sauvignon, however, woke up the chocolate and surprised us with a great taste experience.
We also tried this bar with a Pinot Noir (I forgot the brand) and it was also a good pairing but not as nice as the Cab.
If you haven’t tried chocolate and wine pairing before, and you like dark chocolate, think about finding your favorite single origin 70% and a Cabernet with chocolate and ripe fruity notes. I promise you will be pleasantly surprised at how much you enjoy it!
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