When Anthony Bourdain and Eric Ripert joined with Éclat Chocolate to create the Good & Evil 72 Percent Dark Chocolate Bar ($18), the question on everyone's mind was this: what could possibly cause such a skinny chocolate bar to have such an astronomical price tag? Is it embellished in gold? Do half the proceeds go toward a respectable charity? Does the bar contain youth-restoring properties?
The high expense is due to the fact that the bars are made using pure Nacional, a single-origin Peruvian cacao bean, which the bar claims to be the rarest variety in existence. In addition, the chocolate travels to three different countries before it makes its way to your doorstep: the beans are hand-selected in Peru, then shipped to Switzerland, where they roast in a 135-year-old Swiss conching machine. The chocolate is blended with cacao nibs made from the same Peruvian beans, then molded into Good & Evil chocolate bars in the United States. While it's more common to dole out more dollars for a Premier Cru wine, splurging on chocolate is a lesser-known phenomenon. We sought to find out if the chocolate bar is worth its steep price tag. Our conclusion, when you keep reading.