This week we're featuring Julia's favorite bar, a unique chocolate from a unique chocolate maker.  Claudio Corallo is a cacao farmer and chocolate maker based on the island of Sao Tome, off the west coast of Africa.  Wishing to retain the full range of his cacao's natural flavors, Corallo skips conching--the high-temperature, high-pressure process that most chocolate makers used to refine the texture and flavor of their chocolate.  Despite this, Corallo's chocolate is silky-smooth and full of intense but balanced flavors. 

For the Sablé bar, Corallo concocts an 80% dark chocolate then adds in large grains of sugar towards the end of the manufacturing process so that they remain distinct, giving the bar its appealing "sandy" texture.  Initial flavors recall cool, dark, rich soil, with a sweet finish kicking in as the sugar slowly melts. 

Come by and try this extraordinary chocolate on Saturday, July 24th.