Mindo Chocolate - 67% Sal y Pimienta
Any cook will tell you: salt and pepper enhance taste and flavor. This is also the case here with this Mindo chocolate. The blend adds finesse and lightness to what is always an extraordinary cocoa.
Witoca - 70%
Warning: I know that the texture of this chocolate has been a little distorted, due to the whitening phenomenon. So in this article, I’m trying to get past that, while I wait to buy another bar for a more complete review.
Minka - 65% Hacienda San Jorge
A floral chocolate. It opens with a bouquet of jasmine, rose and orange blossom, followed by cherries and hazelnuts, enveloping a slightly bitter woody heart. It’s a great chocolate, provoking a firework display of flavors.
El Rincon Amazonico
It’s hard to make good chocolate, even with Ecuadorian cocoa. That’s what this small, family-run company, based in the Amazon rainforest, is showing us. On the packaging of this bar, found at the Quito artisanal market, there are no details. I can tell by the taste that it’s milk chocolate.
Mindo Chocolate - 77% Aji picante
This chocolate from Mindo tries to find a balance between the taste of chili, which modifies the flavor of the chocolate, and its spiciness. We feel a hesitation: to avoid that it stings too much, we don’t have much flavor. The result: a chocolate that looks a lot like (the excellent!) Mindo 77% chocolate, with a little spiciness at the end.