Blanxart Dark Chocolate Experience
Deeply, Darkly Artisanal
Francesc Agrás has been on his chocolate journey since 1954, and the first blush of his efforts created Bombons Blanxart. From there, it’s chocolate history.
TASTING NOTES FROM THE CURATOR
Dark chocolate, that velvety darling of the chocolatier world, is brought to you by Blanxard in a variety of different flavors. We’ve curated their line to bring you the best that they have to offer.
- Dark Chocolate with Orange – This dark chocolate bar has just the right hint of sweetness to bring out the flavor of the orange shavings in and on top of it.
- Dark Chocolate with Pistachio – A mild dark chocolate bar, weighed to the perfect ratio for including chopped pieces of roasted pistachio nuts.
PREPARATION OR PAIRINGS
Dark chocolate goes best, in all its decadence, with tart berries or citrus fruit. Shaving a little into dishes spiced with paprika, peppers, cardamom, or saffron will add an extra layer of velvet to your meals. Dark chocolates are best consumed with a nice glass of Quevedo Ruby Port or other fortified wines, the perfect end to a long, lovely mealy. You can also have higher-percentage bars with a Merlot or Cabernet Sauvignon wine. With a lower dark chocolate percentage, have a Syrah or Zinfandel.
Choosing to work with plantations in remote areas allows Blanxart to not only receive purer cacao, but to benefit from the wisdom of small producers and cooperatives — all with internationally recognized ecological emblems. It’s a matter of trust, from the cacao farmer to the chocolate factory worker, and that is what makes Blanxart chocolates so good!
Store your chocolates in a cool, dark place, ideally between 18 to 24°C. You can use the refrigerator, but place the chocolate in an airtight container to keep the moisture and humidity out — and retain its full range of flavors, of course!