As usual with Galletti, the additional ingredients are not mixed into the chocolate paste. Instead, they are incorporated in dried pieces, underneath the bar. This separates the taste of the chocolate itself from the added elements.
Turmeric is often associated with Indian spices, as that’s the subcontinent from which it originates. But it also grows in South America, and if Mashpi has already tried cardamom, it’s only natural that they should try chocolate with turmeric.
Adding chunks to a bar, to give it a little crunch, has become a classic among Ecuadorian producers. Mashpi also follows this suggestion. As usual with Mashpi’s dazzling base, this chocolate is excellent. The cocoa nibs integrated into the bar give it the expected crunchiness.
Underneath this bar of Mindo chocolate (yes, you know, that extraordinary base), we add small slivers of caramelized macadamia nuts. The result is a crunchy, sweet confection that’s more gourmand than gourmet.
The Mindo 77% plain chocolate is a concentrate of roundness, honey and almond notes. Adding cardamom seems obvious: Mindo offers a small journey towards Indian and Middle Eastern desserts.