Updated: Feb 26
Cacao origin: Perù - Huanuco
Cacao Family: Amazónico
Tasting notes: citrus fruits, nuts, flowers
Ingredients: cocoa nibs, cane sugar, cocoa butter
Very shiny and homogeneous on the surface
Brown color *****
Aroma: wild strawberry jam, rose petals, nuts, clementine, white peach
Texture: thick and pasty mouthfeel with a nice creamy finish
Snap: ** (hard)
Structure: ******* (hardness)
Aromatic finesse: ******
Astringency: ** (at the bottom of the throat)
Lenght: ****** (aftertaste)
Flavor profile: the first impression is chilly chocolate pudding, cream, and light brown sugar as a great opening on the bitter and soft citrusy aspects that grow as central background with a progressive main humble of tasting notes as mandarin liquor (known also as"mandarincello"), dandelions flowers, rose flowers, calendula flowers, and walnuts.
Indeed, I find this bar very singular with a sophisticated "floral" bitterness unleashed towards the end: sweet, with subtle undertones ranging from citrusy to minty to spicy, tangy to peppery, greens, earthy, nutty, and pleasingly bitter. All nuances connected to the taste of some of the most aromatic edible flowers. A lively and delicate palate for an enigmatic and not systematic dark chocolate bar with a high cacao content.
Thank you Sabrina for gifting me this bar!
Values expressed in stars from 1 to 8. If the bar is extraordinarily close to perfection, I can go up to 10.