Ah Cacao - 70%
One last Mexican chocolate — Ah Cacao, found at the Soda Gourmet shop in Tulum, Quintana Roo.
Arariwa - Chocolate 72% with Almond
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.
Arariwa - Cacao Heart Chocolate 100%
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.
Victory 60% Floral
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.
Sapifit - 70% Sweetened with Jicama
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.