Patrimonio Cacao - Cacao Nacional Arriba 72%
First of all, a special thanks to the Cacao & Cacao store located in Quito on Juan Leon Mera Avenue for providing me with a special preview of this chocolate.
Hoja Verde - 66% Cacao Fino de Aroma
Mint, rosemary, pistachios and butter. These are the aromas that come to mind. This is a chocolate that is not very intense. You have to give it a chance after the first few seconds and let it slowly melt on your tongue. It declines its fine nuances quietly.
Valdivian - Chocolate negro - Esmeraldas 78%
Valdivian offers another intense chocolate, with a rich and powerful character. Woody notes reminiscent of a log cabin, followed by a touch of acidity. It feels like eating a really good brownie: it’s great chocolate, but it doesn’t stand out.
Minka - 70% Hacienda La Zambrano
It is a chocolate reminiscent of dried fruits: first almonds and hazelnuts, then apricots and raisins. Slightly sweet, it gains in subtlety if you let it melt gently in the mouth: the notes decline slowly but cover an interesting range. Once swallowed, there is nothing left.
Pacari - Chocolate con Rica Rica - 60% Cacao
The rica rica, generic name of the Acantholippia deserticola, is an aromatic plant from the Andean high plateau. This is the first time I’ve tasted it, and it’s hard to separate it from the taste of cocoa. In any case, we have a chocolate with a herbal flavor. Here, no butter or caramel, no fruity acidity. Rather, a herbal side and a certain lightness.