I’ve eaten many different chocolates from many different places of varying qualities yet I still don’t know what properly tempered chocolate should be. For those unfamiliar with the science of tempering, it is where you take chocolate, which is made up of interlocking crystals, and heat it up, breaking apart the crystals. Depending on the temperatures the crystals will break apart and join back up in different configurations, thus giving the chocolate a different texture. The thing I’m not certain about is which texture is “better”. Some experts say you want a nice snap to your chocolate, I think the way it melts in your mouth is more important. I also feel like you sacrifice the melting quality when you have more snap. I guess the real question is why is one way better than another.

This brings me to this bar. Texture wise I would say that this bar leans more towards snap than it does in mouth melting. Each square has a nice chocolate crunch, but if you let it sit in your mouth, if feels like it takes a little while to melt down. Your opinion of this bar would greatly depend on what texture you prefer when it comes to chocolate. Flavour wise this bar is very good. It’s got a nice bitter chocolate flavour with a hint of fruitiness. It’s not so bitter that you’re uncomfortable, but it’s certainly not an overly sweet chocolate bar.

As an added note, this is my chocolate of choice for baking when it calls for dark chocolate. I’ve even invented a cookie “the Frank”, that calls for this very chocolate. So it is a good bar, and although the package over-hypes it as the ultimate chocolate experience, as a mass produce bar it’s pretty good.