I am always amazed at how chocolate can bring people together. It is a great way to connect and share with others. And I am so grateful that my friends take time out of their schedules to find a new chocolate that they think I will enjoy. As I talk to more friends and co-workers about this blog, they give me great suggestions of possible chocolates to check out and then surprise me with chocolate gifts! Why do I tell you about this? Because that is how this particular bar came to me! A good friend made a trip to Barbados and specifically picked out this bar for me when she was out and about. How cool is that? Unfortunately I wasn’t able to share it with my friend when I tasted it which would have been the crowning glory.
The bar comes from the Agapey Chocolate Factory in Bridgetown, Barbados. The founder, Derrick Hastick, has a Canadian connection as he has his undergrad from the University of Western Ontario and his MBA from the Richard Ivey School of Business. Kinda cool huh? Agapey is a bean to bar maker as well as using local Barbadian grown golden cane sugar in their products. They even offer factory tours by appointment!
The wrapper on this bar is simple and clean. It is easy to open as it is closed like a box with one of those circle stickers holding it closed. The bar then slides easily out of the box and can go back into the box if necessary. No need to worry about it falling out of the box as a result either!
Agapey – Cacao Grenada
Unlike many other craft chocolate makers, the bottom of the bar was quite messy looking. It had lots of lines throughout it, kinda like it was stirred into the mold as it cooled and left the lines behind. The more I look at it as I post the pictures, it also reminds me of a starry night sky.
Agapey Chocolate Factory
The top is made up on individual squares, each embossed with the Agapey logo. The logo is easily visible and clean.
Agapey Chocolate Factory Top
I found this bar very hard to bite after I broke off the first section. Without a strong scent, this bar didn’t lend itself to alot of excitement to start. As the chocolate melted, I found it very dry and crumbly with little to hold it together. As I learn more about chocolate, I am finding that I don’t like chocolate that is crumbly and remains separated rather than creamy. The dryness reminded me of smoked driftwood.
But keeping with the theme of bonding over chocolate, I brought this bar to work and shared it with my co-worker at the end of a particularly frustrating day. I gave her my thoughts about it and then she tried it. And it speaks to the power of individual preferences and tastes when she loved this bar. All of the things that I didn’t like about it, she did! Even trying it again with her feedback, I was hoping that I might be able to taste the same things but it didn’t work for me. She also tasted a hint of citrus or pomegranate.
So it just goes to prove that just because I am not a fan of a bar, it doesn’t necessarily mean that it is bad. It could be simply a case of a flavour that disagrees with me. But that is what makes this adventure so much fun! I can’t wait to share more bars with others and get their impressions so I can include their thoughts in the blog as well. Till next time….eat more chocolate, it’s an adventure!