Sweets and Stories

Normally, I only review American chocolates since that’s primarily who we support. However, when a friend brought me a bar from his travels abroad that fell outside our typical cultural tastes, I felt it interesting enough to review. After all, who in the U.S. is making a camel milk chocolate product?

Al Nassma

In Arabic, "Al Nassma" means the drifting breeze, a fitting name for this chocolate company whose bars are etched with wind patterns.

Made from camel milk and finest ingredients like genuine Bourbon vanilla and pure cocoa butter, Al Nassma chocolates symbolize the discerning taste of the Arabian world and a unique and halal quality product. For travelers looking for a distinctive and delicious gift, Al Nassma represents the refined elegance and luxury of Arabia. — Al Nassma

• Decor:
  • Thicker chocolate bar, nearly 1/2″ thick
  • Bars feature a dessert wave pattern with the Al Nassma / Camel logo imprinted
  • Clean and shiny appearance

• Temper:
  • Nice crack to the bar, slightly softer than other dark bars, possibly due to milk content or travel wear
• Aroma:
  • Classic dark milk scent
  • Nothing broadly distinctive
• Taste:
  • Simple on the palate
  • Not very bright or flavorful beyond typical milk/dark milk profiles
  • Possibly a hint of nuttiness
  • Darker wave of flavor that’s hard to pinpoint—could be the milk or the beans
• Body:
  • Initial thought of a heat stabilizer—took longer than expected to melt
  • Creamy texture upon full melt
• Aftertaste:
  • Not much lingers
  • Clean profile
  • Left with a flavor akin to a nutty Costa Rican coffee

• Notes:
  • This is a tricky bar. I’m used to chocolates, even dark milk varieties, having a certain level of acidity and distinct flavor profiles. This bar lacks that definition.
  • What exactly is camel milk? I have no baseline for it, and in this chocolate, it’s blended so well that any unique characteristics are hard to discern.
  • At 70% dark milk, it seems creamier than expected, possibly due to the milk or the choice of beans.

This was a fun little experiment. I expected more, especially given the use of camel milk, but it didn’t push the flavor boundaries as much as I hoped. Still, it’s a unique and safe choice for anyone, even with the 70% label—it’s mild and easy on the palate.

It was enjoyable to return to chocolate reviews, and I have a few American producers I’ve been meaning to showcase. If you know someone whose chocolates I should try—and possibly carry at The Secret Chocolatier—let me know.