The Chocolate Alchemist has introduced a special limited edition single plantation dark chocolate from Madirofolo in Madagascar. This is a unique chocolate and I was lucky enough to pick up a bar at the Real Food Festival.
Each year only a very small quantity of cocoa is produced in a tiny plantation called Madirofolo in Madagascar. To their knowledge The Chocolate Alchemist are the only company in the UK to sell a chocolate bar made from this amazing cocoa.
This particular 2007 variety has a unique rich fruity flavour with subtle peppery and liquorice notes which develop slowly in your mouth. Due to there being many pineapple trees on the plantation, the cocoa and resulting chocolate have a subtle pineapple hint to them.
Unfortunately although the cocoa was grown organically the Madirofolo plantation does not yet have certification so they are unable to market this bar as organic.
To honour such a unique chocolate, I wanted to find a recipe which would retain the distinct flavour and I decided that doing as little as possible to it, would be the best option. I came across a simple recipe whilst surfing and I made a few changes here and there, so here’s my version…
Pineapple and Madirofolo chocolate fondue
Ingredients
1 pineapple, skinned and cored
4oz/100g Madirofolo dark chocolate
¼pint/150ml single cream
1tbsp/15ml dark rum
Method
Slice the pineapple, then cut into chunks. Arrange on a platter.
In a small saucepan. heat the chocolate and cream gently until the chocolate has melted. Stir in the rum.
Serve at once, dipping the pineapple into the warm sauce.
I have a mini fondue especially for chocolate which keeps it liquid and luscious, but if you don’t and your sauce starts to cool and thicken, you can just heat it gently back on the hob - if it lasts long enough to cool that much!
Chocolate fondues are scrumptious in any capacity but with this single plantation chocolate it was truly decadent indeed! The chocolate complimented the juicy pineapple so well, a match made in heaven!
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