Fruity and floral, as the purple box of this Conexion chocolate states. It’s true: a light mix of bitterness and acidity recalls grapefruit, rounded by the sweetness of red grapes and powerful fermentation-derived notes.
I found this bar in the souvenir shop of the Napo Cultural Center, located in Yasuni National Park, within the Kichwa Añangu community deep in the Ecuadorian Amazon. In a thatched hut, tucked among beautiful handmade jewelry by indigenous women, a small foil-wrapped package.
Green mint, fir, lemon, bread and butter. The tasting of this 100% chocolate goes through different stages as you let it melt in the mouth or as you eat several pieces. It’s a pleasant chocolate, not bitter at all; on the contrary, it is rich, satisfying, and is enjoyed as you discover its nuances.
After trying all the flavor combinations from Minka Raw, it was perhaps time to taste the pure chocolate version.
This is not meant to be a flavored chocolate per se. However, the ingredients list includes some machica (toasted barley flour) and cedrón (verbena).