The Domori is very alert about that they do and even if you aren't looking to buy any of their creations, they have a grand website that clarifies the ins-and-outs of natural-process chocolate making and you'll come off with a better appreciation of the effort that goes into a bar of chocolate, from the plant to the mold.
If you are looking for a Spanish specialty, search no further than Lopez Echeto. While I am not sure of their authentic bars of chocolate, I am quite fond their "piedras". These Spanish delights have a toasted almond that is covered in a ball of dark chocolate and then rolled in cocoa. They are a little larger than golf balls and are a very rich delicacy that is nearly impossible to eat in one session. Lopez Echeto is the most famous piedras maker in Spain and if you love almonds, this is something you must try.
Since I'm on the topic of Latin delicacies and chocolate, let's cross the ocean and head to Venezuela, where Latin America's supreme chocolate maker El Rey (no connection similar-sounding Del Rey) is based. This company uses locally mature beans and their chocolate has a bitterer, heartier taste than other smoother European varieties. What is most significant about this chocolate is how well you can taste the real raw substance—the beans. While delectable, this is not anything like American or European chocolate as it tastes less refined however this is isn't a negative facet, just a variation in processing. El Rey also offers an inimitable treat that gets down to the heart of chocolate—Roasted Cacao Nibs. These are highly effective snacks that let you savor the natural base of chocolate. While they don't automatically taste like the chocolate we're used to, they do have an interesting zest. Some people chomp this by the teaspoonful for a snack with a kick and it also useful in cooking some dishes and desserts.
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