This chocolate is not from Ecuador, but from Costa Rica. It’s a trinitario cocoa, with a different aroma to the Ecuadorian nacional. It was a gift from a close friend who had just returned from this country, and whom I thank!
Conexion offers us a very good bar. It’s a pure, smooth chocolate, with a caramel taste, a touch of acidity reminiscent of rhubarb and a hint of bitterness, just to deserve its 70%.
A former flatmate of mine used to eat nutella with feta cheese. In the face of my initial disgust, he offered me a taste - and I was surprised to have to admit that it wasn’t such a bad idea (though I haven’t had it since).
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.