Of high quality, this fragrant chocolate fills the mouth with a thousand sensations. Herencia’s rich cocoa — woody, fruity, and influenced by cane sugar — combines with the round, salty crunch of dried bananas.
Why aren’t there more pineapple chocolates? Arariwa offers an excellent treat here. The candied pineapple pieces under the bar add their flavor and acidity to the chocolate’s roundness. You don’t taste fine cacao nuances, but it’s very pleasant and goes quickly!
This is the second Wiñak bar I’ve tried, and it’s once again an extraordinary chocolate. It’s fairly gentle yet complex, herbal like a fine black tea, with comforting notes of cream and pecan, and touches of salted caramel and malt. It lingers long in the mouth, unfolding a symphony of flavors. A magnificent chocolate, thanks to the Kichwa of the Río Napo.
Another Mexican chocolate, found at Mango y Chile in Bacalar. This bar uses cacao from Tuzantán in Chiapas. The bar is made from criollo (lizard-tail variety according to the box).
During a trip to the Yucatan, I couldn’t resist. The Yucatan is where the Maya used cacao as currency and sacred fruit. Mexico is where Europeans discovered and transformed cacao into the chocolate we know.