“porcini chocolate is one of my patented flavor combinations, invented by pure accident. it is an embodiment of naive/forager collection and it is never viewed with indifference. i collect the wild porcini mushrooms and combine them with velvety chocolate using a specially engineered method. why not take a little forage yourself and embrace your adventurous side!” – domantas uzpalis, chocolatier.
about naive’s forager collection
the forager collection is madly experimental and multilayered. at first, we deconstruct all ingredients and then combine them back to form one-of-a-kind chocolate bars with “patented” flavors. with this collection, we have created a new way of introducing flavors into the chocolate by using locally sourced and intense ingredients refined into chocolate bars for them to naturally extend the complex chemical flavour composition of cacao.
facts
porcini is magic in fungi form: it is a fragrant flavor bomb containing a high level of glutamate that produces the savoury flavour of umami, together with other enhancing compounds like nucleotides. porcini, the king of mushrooms, is a noble match of cacao, the food of gods.
the chocolate is made in-house with organic specialty cacao, which is mixed in certain proportions to form a clean, rich and flavorful base. the blend formulation is classified, but we can assure you it is top quality and fits perfectly with chocolate naive standards and values.
flavor notes
deep and earthy porcini is a very powerful ingredient. the nutty and aromatic mushroom pairs with cacao, and the combination is so unexpectedly good that it ignites a new concept of the yet-to-be-explored savory side of chocolate.
pairing suggestions
red wines such as elegant pinot noir, earthy syrah or flashy zinfandel each find favor with the forest-rich flavors and textures of this experimental wild fungi chocolate bar. full-bodied, barrel-fermented white and dry rose wines can also be matched well. wines for a pairing session should be served a bit warmer than usual.
