It begins with a few strange seconds where we do not know what we have in the mouth, before the taste of chocolate finally appears. Then come the acidulous and bitter notes, which hide the floral and fruity side of the nacional cocoa. As a result, it is difficult to detect any other nuances.
What a pity: while the social initiative of the French company is interesting, the bar does not honor the potential of Ecuadorian cocoa… as it is often the case with foreign chocolate makers (except Legast).
Hoja Verde is an established Ecuadorian chocolate brand, and there are good reasons for that. It’s a solid bar: smooth texture, no bitterness, single color taste. Here, there are sides of dried fruit: raisins, figs and dates, which coat a touch of classic cacao arriba caramel from start to finish.
My favorite chocolate? No. But a chocolate that tastes good.
A small chocolate bar that tastes strongly of caramel, with small herbal touches. Unsurprisingly, it is similar to the classic chocolates. Wrapped in red foil, it could even be mistaken for a Valentine’s Day chocolate - of good quality.
Not bad, but not particularly interesting.
Once again, Mashpi blends flavors masterfully.
Supported by the salt, the excellent cocoa and the cardamom become a single flavor, rich, refreshing, surprisingly simple. The texture is perfectly smooth, except when the grains of salt crunch under the tooth.
This bar is a work of art.
Nat Kaw strikes once again, with a bar of great finesse. There are amazing hints of tea, whiskey, and black pepper, all blended into a smooth and soft chocolate. A taste that hovers on the tongue and palate for several seconds.