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Chocolate Makes Everything Better—Even Cigars
Written by Megan Gordon

Wednesday, 04 March 2009

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flavors and aromasleisure and relaxation


 

The marriage of cigar and chocolate may not seem like a match made in heaven, but the similarities between the two are unmistakable. Each gets it’s distinctive characteristics from the raw materials, the bean and leaf, which are influenced by the soil and climate in which they grow. These unique qualities are then enhanced by human intervention to bring out the best in each. And, according to Grauer, enjoyed together bean and leaf bring out the best in each other: “The richness of chocolate stirs a delicious anticipation of the cigar experience, and once the smoke concludes, the essence of fine cocoa beans reawakens the latent earthy tastes of tobacco.”

The Aficionado’s Collection features handmade Swiss artesian chocolate accented by flavors and textures similar to those in a good cigar. The chocolate is Grand Cru, which simply means that all the beans in a particular chocolate come from the same geographical area and, in some cases, the same plantation. The chocolate in this collection comes from places like Venezuela, Africa and Madagascar. Hershey’s it is not.


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There are three lines to choose from, cleverly named Leaves, Sticks and Rings. Each line offers characteristics that echo those in cigars. The chocolate and the flavorings have been carefully chosen so that the tastes blend and become one, much the way the wrapper, the binder and the filler lend their flavors to a good smoke.

The Leaves—Bean, Nut, Flower & Tea

Shaped like long-leaf tobacco, The Leaves are topped with French Organic Bee Pollen, Japanese Matcha Tea, Italian Roasted Hazelnuts and Hawaiian Kona Coffee beans. These flavors and aromas are meant to reflect those in cigar smoke and provide a texture contrast with the smooth, silky chocolate. The Leaves’ bold, heady taste is oddly reminiscent of cigar smoke, especially the Matcha Tea. The coffee beans and hazelnuts add a bit of bite.

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