It is usually a challenge for international chocolatiers to capture all the nuances of Ecuadorian cocoa. This is the case here as well: the roasting process described at level 3/5 gives the chocolate a bitter taste that covers the floral and fruity side of the fino d’aroma. Fortunately, all is not lost, as this chocolate is carefully crafted. So there are strong woody notes, a caramel background and a little citrus edge.
Ecuador is known for its chocolate, but also its coffee! As the readers of this blog know, coffee is not my cup of tea. However, I have a few connoisseur friends, to whom I brought back some beans and proposed a small special post. So here is a review of Galletti’s Café Amazónico:
A bit stronger than the first Natkaw I tasted (the Frutal 65%), this chocolate from Manabi is just as extraordinary. It has notes of orange blossom water and butter, but also raspberries, strawberries, and banana. In short, the name “frutal” is perfectly adequate. We finish with a little touch of bitterness and caramel.
A very good surprise. This chocolate from a small agro-tourism farm, bought at a Christmas fair for $2, is one of the best I’ve tasted (and you know that’s saying a lot!). It’s a fruity, slightly tangy intensity that lasts from the first hit to the taste buds to a lingering aftertaste. There are strong tangerine accents, accompanied by notes of creamy honey. A delightful experience.
Dark and deep, yet floral and sweet. At first, notes of wine red and violet blue, then comes a heart of caramel and banana, for a light woody finish that stays on the palate. As Pacari knows how to do, this is a balanced chocolate, where each color is precisely calibrated, in a smooth and melting chocolate. A chocolate designed for competition.