Similar to the Arariwa with pistachio, almond pieces are incorporated under the bar rather than into the chocolate. The Arariwa 72% chocolate has a perfect texture — smooth, crunchy, melting. The almonds add a little crunch that is not unpleasant. In terms of taste, it is rather light, with woody and caramel notes, though a good level of bitterness hides some of the nuances.
Now Arariwa speaks to me. Arariwa’s 72% bars, with almonds and pistachios, are made from “fino de aroma” cacao. They are good, but fairly ordinary.
Despite the “floral” label on the box, I wouldn’t really classify this chocolate in that category. This chocolate leans more toward cereal flavors, like malt or quinoa, with a slightly fermented edge that evokes yogurt. The texture is rather matte but quite crunchy.
I had written a sharp critique of this bar. I indulged myself, exaggerating the criticism, because I don’t often have occasion to be dramatic about Ecuadorian chocolate. Jicama is a slightly sweet tuber also called yam-bean, and I found it gives the bar an unpleasant turn reminiscent of turnip.
This Wiñak chocolate comes from cacao harvested by Kichwa communities in the Sumaco reserve, inside the Napo Galeras national park.