Will Marx is young, creative, entrepreneurial, and dedicated to his craft. Pairing ethically traded single origin cocoa beans with a passion for chocolate that excites the senses, he has crafted a line of bars to tempt even the most jaded palate.
Here’s a rundown of the four I sampled, none of which had lecithin or vanilla.
68% Belize Moho Valley 2016 harvest bar: In a word, excellent. Very rounded and super satisfying with fruity, caramel flavors, a slightly dry finish and a ridiculously smooth texture. Beautifully tempered.
75% Ghana Rainforest Alliance 2016 Harvest: Another audibly tempered, glossy finish bar, equally delicious, but quite different. Light coffee notes, a hint of roasted chestnut; rich and supremely satisfying. Just the right amount of unrefined cane sugar for that butterscotch undertone.
70% Honduras Wampusirpi 2016 harvest bar with Hawaiian Red Salt: If you love salted chocolate you have to add this to your stash. The beans hail from a remote part of northeastern Honduras. The Hawaiian Red Salt, sprinkled with a deft hand on the underside of the bar, adds a note of astringency to a fairly creamy chocolate.
In the let’s get creative category I tasted a limited release 80% Markham Valley bar with Sweet Corn and Ancho Chile. Apparently, in Papua, New Guinea they dry their beans by a wood fire. You can definitely taste the smokiness in the chocolate, making it a perfect foil for the Ancho powder (medium heat) and crunchy morsels of corn scattered on the underside.
Will also offers drinking chocolate and tasting squares. As someone who has hosted a number of chocolate tastings I can attest to the good karma they generate. Everyone seems to leave happy.