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.
Ah, Mashpi, Mashpi… They play in a league of their own. A delightful concoction that fills the mouth with caramel, apricot, white wine, cashew nuts—a unique and recognizable signature.
Hierbaluisa, known as “samachik” in Kichwa, or lemon verbena in English, is an aromatic plant native to South America, similar to lemongrass. It is typically used for making herbal teas or desserts.
The small pieces of dried raspberry added beneath the chocolate bring a rounded touch of acidity that blends perfectly with Mayta’s smooth and comforting chocolate.