What a delight! The Mashpi 65% chocolate is a masterpiece - see the related article here. A layer of sweet and acidulous jam, made from cocoa pulp, is added in a small compartment on top of the bar: this is the white paste that surrounds the cocoa beans in the pod (it is also called mucilage). Without covering the deep taste of Mashpi chocolate, it brings freshness, richness and originality.
One of the best Ecuadorian chocolates, without hesitation.
El Oro is a coastal region in southern Ecuador, known for its historical gold and current banana production. This chocolate is soft and round. At first, it reminds of black tea, before slowly changing to coffee, caramel and, if you look a little, some apricot notes.
It is a solid and pleasant chocolate, which will delight everyone while having its particular touches.
Warning: I know that this chocolate has been heavily denatured in terms of consistency, due to the whitening phenomenon. So in this article I try to overlook this, until I get another bar for a more complete review.
Sometimes there are little mysteries that spice up everyday life. For example, the fact that I waited until February 9, 2022 to write about this chocolate, which is a classic for me, and a first choice for gift giving. It was while doing the translations that I realized this!
I wasn’t sure what to expect with Arawi, which can be found everywhere, but which I had never heard of. I was happily surprised: it’s a light chocolate, whose cinnamon-like taste is balanced by the slightly malty bitterness of the cocoa beans. The consistency of the bar follows a certain dynamic: it starts rather smooth, but very quickly the cocoa nibs give it a sandy side, until the chocolate melts and only the crunch remains.