Ara Chocolat is a bean-to-bar chocolate maker based in Paris. It was founded by a Venezuelan couple, Andrés and Sabrina. Andrés worked at multiple Michelin-starred restaurants and 5-star hotels in London before starting his journey as a craft chocolate maker. They use biodegradable packaging and renewable energy. Their bars are direct-trade, fair-trade, and 100% vegan.
Cacao family: Chuncho, amazónico
Notes: Spices, caramelized pineapple
Ingredients: cocoa nibs, cane sugar, cocoa butter
International Chocolate Awards Bronze 2018
Aroma: pastry, fruity, spicy, floral
Structure: ** (hardness)
Texture: ***** (very creamy)
Aromatic finesse: ****
Very shiny on the surface but the color is not homogeneous.
On the palate, it reveals flavors like honey, chocolate, vanilla, sweet cinnamon, guanabana fruit undertones (Strawberry-pineapple), CHESTNUT, BAY LEAF, wood.
Surprising flavor profile. Predictable (for the cacao origin) rich and creamy mouthfeel like honey-chocolate to spread. I find it interesting for:
- the alternating sweet-bitter flavors,
- the chestnut and bay leaf distinctive notes,
- the persistent aftertaste,
- the slight acidity (in this case, the fruitness is very soft) with just a touch of astringency in the end.
Again, Peru's Chuncho cacao origin impresses me with the most unpredictable tasting notes.
He showed the words “chocolate cake” to a group of Americans and recorded their word associations. “Guilt” was the top response. If that strikes you as unexceptional, consider the response of French eaters to the same prompt: celebration!