A box with cannabis leaves. An evocative name - sweed. But don’t worry: there’s nothing mind-blowing about this Galletti chocolate. The hemp seeds do give a unique bitter aftertaste to each bite… but I can’t say it’s pleasant. As for the chocolate, it’s not particularly remarkable.
Mindo chocolate, as you may have noticed, is among my favorites. Powerful and fine, its signature is recognizable at first bite. In this “rustic” bar, the cocoa is stone ground, hand tempered, and the sugar crystals are whole. It is especially in the texture that we notice the difference: much less smooth, this bar melts less pleasantly in the mouth. You have to wait for the sugar crystals to crunch under the tooth so that they soften the bitterness of the cocoa that coats them. An interesting chocolate, obviously unique, and a welcome and well-tried variation for Mindo. But it clearly doesn’t replace their best chocolates.
Who ever thought of mixing paprika and chocolate? The result is quite surprising. First of all, it is the smoky, rich paprika that takes center stage, quietly softened by a chocolate that balances and structures the whole. Clearly, in this chocolate, the emphasis is put on the spice. It is not with this bar that we will appreciate the cocoa arriba. But Pacari dares, and dares well.
Light and fruity, this Yaussa chocolate is reminiscent of banana, maple syrup, with hints of vanilla and malt. The texture is firm, yet smooth and gently melting. This is a chocolate that is clearly out of the ordinary thanks to a well-controlled difference. However, I am disappointed that sweeteners replace sugar: at the risk of falling into the trap of confirmation bias, I find in the taste an artificial je-ne-sais-quoi. Too bad, because it is otherwise an excellent chocolate!
It is usually a challenge for international chocolatiers to capture all the nuances of Ecuadorian cocoa. This is the case here as well: the roasting process described at level 3/5 gives the chocolate a bitter taste that covers the floral and fruity side of the fino d’aroma. Fortunately, all is not lost, as this chocolate is carefully crafted. So there are strong woody notes, a caramel background and a little citrus edge.