Pistachio is added to this chocolate in the form of pieces under the bar — a relatively classic technique to add an element without integrating it into the chocolate mass. In this case, pistachio and chocolate flavors don’t really blend; the result is rather particular and heterogeneous, where the tongue sometimes tastes pistachio and sometimes chocolate in alternation.
I’m not sure this bar is the one that best highlights Arariwa chocolate — which I previously enjoyed pure. It remains an interesting and pleasant experience.
Belly’s chocolate is surprising. I’m not sure how the tempering (the operation that makes chocolate crisp and homogeneous) is performed, but the texture does not seem optimal: a bit soft and crumbly, with multiple crystals like maple butter.
However, the taste is intense and unique: a mix of mandarin, slightly acidic and bitter, and an airy violet aroma; it then tends toward sweet butter, like leftover batter when you were a child invited to lick the bowls after baking.
Made with arriba nacional cacao, this fruity and creamy chocolate recalls orange blossom water, cinnamon and apple. It’s rather light; give it time to express itself, but it’s clearly worth it.
Rich and light, delicate and powerful, this is a balanced and controlled bar. Rather woody notes, a slight hazelnut flavor and a touch of fresh grape present themselves with a silky, melting texture.