It’s always good to be reminded of the uniqueness of arriba cocoa from time to time. This chocolate is made by Amango, an artisanal chocolate factory in Montreal. We were able to visit it and talk to the owner, who is very friendly. The cocoa comes directly from Africa (Ivory Coast and Tanzania) and the chocolate factory follows the “bean to bar” model.
It’s always good to be reminded of the uniqueness of arriba cocoa from time to time. This chocolate is made by Amango, an artisanal chocolate factory in Montreal. We were able to visit it and talk to the owner, who is very friendly. The cocoa comes directly from Africa (Ivory Coast and Tanzania) and the chocolate factory follows the “bean to bar” model.
This is a magnificent chocolate. The paste itself is rich with a thousand notes, floral, fruity, buttery, delicate and powerful. The marriage with the macadam praline is superb: when a piece of nut is added to the mix, it is a candy within a candy, an extra pleasure in an already delicious moment. Truly, extraordinary. Please note, however, that since this is a chocolate with nothing but cocoa, sugar and nuts, it is recommended to enjoy it soon after purchase… that shouldn’t be a problem!
It is now clear that the Mindo chocolate paste is one of my favorites. In this chocolate, it combines with the flavor of ginger. It’s mostly small candied pieces, which crisp up slightly under the tooth. With a bright and detailed flavor, this is a bar that gets eaten too quickly, perhaps because it has a little less depth than the previous ones.