This incredibly rare and expensive chocolate was produced by the venerable firm of Felchlin, which claimed that it was unique in the world, made from an ancient strain of cacao native to the Bolivian Amazon—i.e., wild cacao, au naturel, unmolested by millennia of botanical tinkering. It hit me with an intense nuttiness, but without the slightest hint of bitterness, a combination I'd never experienced. Aromatics burst in my sinuses. Citrus and vanilla. The flavor dove into a deep, rich place, and then, just as I thought I had a handle on it, the bottom fell out and it dove some more. That might sound ridiculous, but I've spent an inordinate amount of time "researching" the best chocolate in the world, geeking out on it like the most obnoxious sommelier, and this was something entirely new.
Read the rest of the September 13, 2010 Outside magazine article here.