Three noted Bay Area chocolatiers agree to assess looks, flavors and textures of leading brands.
BY ED MURRIETA
“Everyone loves chocolate and it makes people smile,” said the CEO of the 150-year-old chocolate company that bears his family’s name. “What could be better than that?”
Cannabis connoisseurs might respond, “Cannabis,” while missing the rhetorical futility of answering the chocolate CEO’s question.
From Montezuma to your grandma, chocolate tops many peoples’ list of life’s pleasures. What could be better than chocolate? Better chocolate.
With that in mind, I asked three big names in California chocolate to eyeball and taste-test the chocolate contained in leading brands on sale in California cannabis stores. They all agreed. Taste-test pending an editor’s purchase of the story.
Never mind effects. Experts will focus solely on brands’ chocolate quality, assessing cannabis bars on appearance, flavors and mouthfeel, caring more about cacao content than THC strength while minding the marriage of beans and terpenes in upmarket products that retail for double-digit prices.
Experts will sample only dark chocolate bars without any fruit, nut, candy or spice additives. Milk chocolate and white chocolate products were not considered.
Experts will focus on visual clues that reveal how products are manufactured, handled and stored; flavors that highlight cacao origins, roasting methods and cannabis infusion; and mouthfeel from first bite to final finish.