"Food of the gods", is what we are trying today in tulip glasses to accent the color and nose. DFH's Theobroma was first bottled in 5/2008. Made from "honey, Aztec cocoa powder and cocoa nibs (from our friends at Askinosie Chocolate), ancho chilies, and annatto (fragrant tree seeds)." Color is that of orange blossom honey, head is flattening and there seems to be a slight particulate floating around. Nose is a bit bland for what seems to be the endless list of ingredients. Mouthfeel is full and creamy. There is an after-after taste of cocoa well after the mouth is clear. We can't tell if the warming note is from the alcohol at 9%abv or the ancho chilies; however, after reading about the annatto this could very well be the complexity of warmth and nutmeg that we taste. This recipe came from a chemical analysis of pottery in Honduras which dates human consumption of cocoa back to 1200 B.C. A very complex brew but I'm not sure if it's worth the price of every day drinking.
Jul 25, 2009
Our Tastes-- Dogfish Head Theobroma
"Food of the gods", is what we are trying today in tulip glasses to accent the color and nose. DFH's Theobroma was first bottled in 5/2008. Made from "honey, Aztec cocoa powder and cocoa nibs (from our friends at Askinosie Chocolate), ancho chilies, and annatto (fragrant tree seeds)." Color is that of orange blossom honey, head is flattening and there seems to be a slight particulate floating around. Nose is a bit bland for what seems to be the endless list of ingredients. Mouthfeel is full and creamy. There is an after-after taste of cocoa well after the mouth is clear. We can't tell if the warming note is from the alcohol at 9%abv or the ancho chilies; however, after reading about the annatto this could very well be the complexity of warmth and nutmeg that we taste. This recipe came from a chemical analysis of pottery in Honduras which dates human consumption of cocoa back to 1200 B.C. A very complex brew but I'm not sure if it's worth the price of every day drinking.
