Ages ago, when I first moved here, I felt deeply deprived. I had a chocolate problem.
When working at home – and I often was – I had developed a ritual. I’d been used to getting a bar of wonderful, amazing, sensational dark chocolate and having a piece every lunchtime with my scary Costa Rican high-roast coffee (made in a Bialetti on my gas hob, of course).
Then I moved. The hob went (no gas here), the Bialetti went (ridiculous waste of electricity, even on the smallest ring), the coffee stayed thanks to the Algerian Coffee Stores’ mail order, but I had a chocolate difficulty. Cadbury’s Bourneville did NOT cut it.
It didn’t take long for my assumed metropolitan attitudes to drop away (a relatively rural upbringing soon reasserts itself once you’re back in a place where you can get lambing ointment more easily than lemongrass). Soon a coffee roaster opened up locally – Poblado Coffi’s roasts are a great substitute for my ear-zinging, head-tingling Costa Rican blend – but I still missed the chocolate. The Bourneville experiment was not repeated.
Then I discovered a local chocolatier, Cathryn Cariad, and particularly her bars (dark chocolate with sea salt and lemon, using Halen Mon salt, natch, and – nom double nom nom – with blackcurrant and liquorice). She pops up at the farmers markets I go to in Dolgellau and Porthmadog, and she is good. She is very good. I will happily kill for her salted caramels, but when I popped into Porthmadog market she had a surprise for me. Umami. Yes, umami-flavoured chocolate. It’s under development, as they say, but my goodness it was good.
The umami flavouring comes from another farmers’ market regular, Cynan Jones, The Mushroom Garden. That’s also local, and also making quite an impression away from here too: selling – for instance – the umami flavouring through Booths supermarkets. I may not have access to an extraordinary range of choices, but I think that is more than made up for by the quality of what I do have, and by the wonderful community spirit that affects the food producers in this area. I’m sure it’s the same for many others, and many other areas, but the close collaboration here is particularly effective.
And it’s almost time for the Dolgellau market again – it’s dormant in January and February. I’m hoping the umami chocolate will be in full production, and then I can try it out in savoury dishes (as well as by itself – delicious, lovely long finish). Apparently it’s stunning!