When I saw these bars at the store the other day, they looked like your typical upscale chocolate bars. But when I looked more closely at the label, something caught my eye: Vietnam? Yes, Vietnam. It uses cacao grown in southern Vietnam. Cool!
I grabbed their 100% bar, and was surprised by how acidic it was. I mean, it wouldn't be surprising if it were a little sour, but this was really, really acidic. I'm not sure if it's a function of the bean or the technique employed, but it was sour enough that it covered up the smooth nutty taste that I was looking for. I'll stick to Montezuma's.
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