As usual with Galletti, the additional ingredients are not mixed into the chocolate paste. Instead, they are incorporated in dried pieces, underneath the bar. This separates the taste of the chocolate itself from the added elements.
Turmeric is often associated with Indian spices, as that’s the subcontinent from which it originates. But it also grows in South America, and if Mashpi has already tried cardamom, it’s only natural that they should try chocolate with turmeric.
Adding chunks to a bar, to give it a little crunch, has become a classic among Ecuadorian producers. Mashpi also follows this suggestion. As usual with Mashpi’s dazzling base, this chocolate is excellent. The cocoa nibs integrated into the bar give it the expected crunchiness.
Underneath this bar of Mindo chocolate (yes, you know, that extraordinary base), we add small slivers of caramelized macadamia nuts. The result is a crunchy, sweet confection that’s more gourmand than gourmet.
Note to self: 100% chocolates should be rated in a special category. When you buy a bar of them, you’re not expecting a gourmet, comfortable bar. You know you won’t have to discipline yourself not to finish it in a few minutes. Instead, you want a pure, honest experience of the finesse of cocoa and the expertise of the chocolatier. Not hidden behind fruit or spice, not disguised by sugar, cocoa butter or milk, cocoa expresses itself completely.