I had five colleagues at the office taste this 100% dark chocolate. I received only positive comments. There are two possibilities: 1) Faced with my enthusiasm, my colleagues felt obliged to pretend a pleasant surprise, or 2) it’s a 100% dark chocolate that is accessible and can be enjoyed as such.
A strange combination of flavors, and yet, the blend is perfect. Juniper berry is often used to make gin - so that’s the first element that comes to mind. After the initial surprise, however, it allows the chocolate to express itself, enhancing it and enabling its flavors to be discovered from a new perspective.
In its slightly bolder version, Mindo’s chocolate remains excellent. It carries the flavors of wood, bark, finishing in honey and almonds, with the depth and intensity that come with 85% chocolate. A hint of bitterness concludes the experience. As usual for this brand, it’s a model dark chocolate.
Guayusa is a plant from the holly family, native to the Amazon rainforest, and it contains caffeine. It is used as an herbal tea, similar to tea, for its stimulating effects. My taste buds struggle to recognize its flavor. In this chocolate - a special edition from Mashpi - an herbal aspect comes through, leaving a slightly bitter aftertaste.
It’s a chocolate that takes a bit of time to declare itself. But when the flavors spread in the mouth, they are rich, powerful, and linger long after tasting.