Ingredients: cocoa beans, cane sugar, cocoa butter

As you may know, cocoa from different harvests of every origin contains endless flavor possibilities. Fresco Artisan Chocolate believes in challenging the chocolate-making status quo to discover these hidden notes. They do this by creating bars with the same cocoa origin but roasted to different levels and conched to varying degrees: each change creates a new tasting experience.

With this special release, the maker wanted to answer the question of their customers "What is your favorite chocolate?", so they combined together their three favorite Venezuelan origins. This blend used chocolate from Harvest 2017 of Chuao, Carupano Pintao and Harvest 2012 of Ocumare. Each chocolate from each origin was separately aged for over a year before being carefully blended.

About the cocoa roasting process: Fresco slow drum cocoa beans for each batch to develop unique sensations for the palate. In this case, we have a Medium Roast.

About the conching phase: heat, motion, aeration, and time have a fundamental effect on the final result. Adjusting these variabilities can dramatically change the flavor profile. In this case, we have a subtle conche meaning soften primitive edges while retaining aggressive peculiarities.

Shiny and homogeneous on the surface

Brown color **** very light for a 72%

Aroma: raw panela sugar, caramel, hazelnut, scents of "poivre rose" with hints of angelica and juniper, menthol sensation that bring a cooling feeling as it travels down your nasal cavity.

Mouthfeel: warm/fresh

Texture: creamy

Snap: ***

Structure/Hardness: ***

Texture: *****

Roundness: ******

Sweetness: ***

Aromatic finesse: *****

Acidity: *

Astringency: *

Bitterness: ***

Intensity: ******

Complexity: ******

Length/Aftertaste: ******

Flavor profile: this is an outstanding bar with a creamy and velvety mouthfeel.

Decidedly harmonious and rounded, rolling off the palate without sharp tones: banana, raisin, hazelnut, framboise undertones, spicy touch of pink peppercorn and its peculiar light citrusy character with a rose-like sensation, juniper berries juiciness, tangerine sweet-citrusy taste, walnut, angelica known also as "wild-celery" or "herbs of angels" earthiness bucked up by a gentle licorice accent, wormwood.

It surely has an interesting bitterness that gives character and desirable outline within every quality with the cocoa beans chosen for this project.

The complex flavor profile fills the aftertaste with persisten hazelnut, tangerine, spicy and herbal notes.

Ps: Carúpano Pintao reveals up to 14% of white cacao beans due to its high criollo and trinitario genetics. This mixture of genes is what provides its exotic flavors. Chuao cacao is a hybrid trinitario with high levels of criollo genetics (up to 32%) which gives Chuao beans its unique quality and aroma.The Ocumare cacao bean has particular characteristics because of how the Trinitario genetics relate to Criollo genetics When a cut test is performed on the beans, it would typically show up to 20% of Criollo beans. f

Values expressed in stars from 1 to 8. If the bar is extraordinarily close to perfection, I can go up to 10.