This chocolate is not Ecuadorian but Colombian - however, since it is made by Pacari, we will make an exception for it!
Especially since it is very special and worthy of mention. The first thing I thought when I tasted it was that there must be alcohol in the chocolate. Although there is no special ingredient, there is a pronounced sugarcane alcohol flavor, so I’m still wondering if that’s how it’s intended or if I’ve stumbled upon a unique bar! Either way, it’s still very enjoyable.
As is often the case, you need several pieces to fully enjoy the subtle flavors of this chocolate. At the first bites, it’s the tangy taste of the cane sugar that takes a lot of space - and that, above all, surprises. For amateurs of rum or other cane spirits, the mouth reacts to this flavor by preparing itself for the alcohol’s blow - which doesn’t happen, and that disconcerts. The following bites are reassuring: the taste buds have become accustomed to it, and one can enjoy the warmer taste of arriba cocoa.
I tasted this chocolate a little after having tasted the one made by Millésime from Ecuadorian cocoa. The difference is obvious! Here, we have a gentle and comforting chocolate, which knows how to play in the tones of dark chocolate. It is a fruity, floral chocolate, whose taste however does not last very long after it has melted in the mouth.
The perfect example of what a dark chocolate can offer, in terms of pleasure and subtlety, comfort and finesse. A great chocolate!
(Note: the bar I’m trying is too old and the chocolate has spoiled over time. I will try to go over it and imagine a fresh bar - but the evaluation obviously suffers, both in texture and taste).
With this chocolate, Pacari takes the gamble of sweet pepper. It’s a success: without stinging, you can feel the pepper’s aroma mingling with the chocolate’s. The two flavors are on the same front, but they blend surprisingly well, so that it is difficult to distinguish one from the other. This is the strength of this bar: the balance achieved gives the impression of tasting something new, in the middle of a spectrum that would be continuous between pepper and cocoa.
It is therefore a chocolate that takes advantage of the finesse and subtlety of its cocoa to marry it rather than to enjoy it as such.
Note: this chocolate won the Silver Award at the International Chocolate Awards in 2017.
What could be more classic than orange chocolate? Pacari goes all out, with a product that is gentler and sweeter than its bitter orange cousin. Here, no acidity: it is a round and comforting taste in a smooth and melting texture.