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.
A very gentle chocolate, with flavors of honey and molasses, with a subtle touch of bergamot. The taste distinctly reveals that it’s sweetened with cane sugar, making it a very pleasant but not the most original bar.
Calamondin? In Ecuador? With chocolate? That’s an original and bold choice. Calamondin is a small citrus fruit native to the Philippines, similar to mandarin and kumquat.