Huma - 70% - Guayaquil
Oh wow!
Herencia Esmeraldas - 70% Dark Chocolate with Mango
Herencia continues its exploration by embedding pieces of dried mango under the bar. The chocolate takes its time to reveal its colors: you must let it melt to distinguish the multiple facets that make a “pure” bar such a good chocolate. The mango pieces remain in the mouth and add a small tropical color and firmer texture. They take longer to reveal themselves: dry, they only release a tart flavor as the chocolate melts. It’s only after swallowing that the tiny bits clinging to the teeth finally allow recognition of the fruit’s essence.
Conexion - 66% Fine Cacao - Esmeraldas
When a square of chocolate melts in the mouth, the nose comes alive to recognize its perfumes. Sometimes they present themselves clearly; other times you must dig deeper, searching for gustatory links to other foods. Often I let my imagination guide the exploration, and when a fruit, herb, or other aroma comes to mind, I try to find the resemblance to what I’m tasting.
Finca Saquifrancia - Macambo with Milk and Coffee - 65%
Finca Saquifrancia offers unique experiences. After the tobacco-vanilla combo, here comes macambo-coffee. Macambo is not cocoa; it’s a closely related species that can be used to make bars with a chocolate-like texture and taste. I had tried it before with the Monarque brand.
Pacari - Organic Chocolate with Guayusa - 60% Cocoa
Guayusa is an aromatic, stimulating herb mainly cultivated in Ecuador. It was therefore expected that Pacari would incorporate it into a chocolate bar.