Galletti - Sibarita Cocoa Pulp - 100% Cocoa
Here’s something interesting. Yes, it’s 100% chocolate… but it’s not what you’d think! It’s 100% cacao, but Galletti uses cacao pulp to sweeten its chocolate. It’s still cacao, right?
Pacari - Organic Chocolate with Hoja Santa - 60% Cacao
La Hoja Santa—the “holy leaf”—is a plant native to Mexico, whose flavor is described by Wikipedia as a blend of eucalyptus, licorice, nutmeg, and black pepper. It is also known as the “Leaf of Saint Mary”; both names are said to stem from its use as a support when the Virgin Mary changed the baby Jesus’s diaper. The Mexican legend provides no details regarding the location or the logistics.
Bios - Pajarito Cocoa - 70%
Cacao Pajarito? Little bird… It’s a pretty name. But finding out more is difficult. Bios provides no details about the bar, and there’s nothing on their website either: it’s impossible to find any mention of the bar, even though it won a gold medal at the 2024 Ecuador Chocolate Awards. A Google search doesn’t turn up much more information either. Only Noel Verde’s website mentions it: it’s said to be a rare variety of Arriba cacao.
Pacari - Galapagos Dark Shark - 75% Cacao
This chocolate is a mystery: on Paccari’s website, the Dark Shark Galapagos bar is described as flavored with coffee and salt. Yet the packaging makes no mention of coffee or salt, and neither flavor is detectable on the palate either.
Kallari - Chocolate 70%
Light, pure, almost ethereal. Notes of vanilla, caramel and bitter almond. And a hint of that cocoa flavor that reassures us, just when we were beginning to doubt: yes, this is chocolate.
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