A chocolate bar called “baby bear” … if that’s not Soma. A dark chocolate with ginger, kampot pepper and cocoa nibs. See the picture for the beautiful looking result.
Don’t be alarmed by those ingredients, it really isn’t very spicy. The kampot is not such a hot burning pepper and the ginger is subtle as well.
There is also some salt in it – and we must honestly say that we found it to be strong, but we have added little salt in the food ourselves in recent years. In the recipes of the Ottolenghi – just to name a few – halving the salt in the recipe is the least, we usually use a quarter and find it salty enough.
Ingredients: cocoa, cane sugar, ginger, cocoa butter, pepper, salt.
Allergy note: may contain traces of peanuts, nuts and milk.
Soma says about it:
“Pepper, Ginger and Cocoa – 3 ancient foods connecting people and cultures through spice routes and trade. The blending of flavors is beautifully intense, the surface of the bar is like a baby bear. Fun and highly fueled with a spirit of exploration.”
Pepper: Kampot peppers are grown on small family farms in South Cambodia. Peppercorns are harvested by hand when they are green, then fermented to bring out a beautiful pop of floral citrus flavors.
Ginger: the quintessential warming spice, fresh Fijian ginger root cooked and candied. Floral, juicy and peppery.
Cocoa: The heart of chocolate making in 2 ways – roasted cocoa nibs from the Ucayali River in the Peruvian Amazon and Dream Machine, our fudgey, fruity dark chocolate blend made with cocoa from all over the world. ”