He made me two types of a mocha classico, half coffee half cacao. Then I strolled through his shop to see if new products had arrived… and found a bar of 72% Ecuadorian cacao mixed with Parmigiano Reggiano [Parmesan cheese]. I just had to have this one. It’s made by a small chocolate shop in Portland, Oregon, also hometown of the “dealer”.
Tasting it was something else, I had to wait till later that evening, when I needed a kick to boost my productivity. And a boost it certainly was. What a great taste!
The sharpness of the cheese and a slight salty after taste, while the smoothness of the chocolate does its work too. I have to cherish the half bar that’s still left… but for how long I don’t know.