Academy of Chocolate International NewComer 2017

Cacao Origin: Peru

Cocoa Nibs Variety: Trinitario

Cocoa Solids: min. 45%

Ingredients: cocoa butter, raw cane sugar, whole milk powder, cocoa nibs

This white chocolate is naturally made with cocoa butter not deodorized (as usual). It is uniquely aromatic and fragrant with flavors of caramel, nuts, and cocoa.

Shiny and homogeneous on the surface

Amazing white nuances beautifully contrasted by the dark brown color of the roasted nibs

Aroma: sweet and pungent at the same time

Mouthfeel: cool

Texture: creamy and crunchy

Snap: *****

Structure/Hardness: *****

Texture: *******

Roundness: *******

Sweetness: ******

Aromatic finesse: ******

Acidity: ** (cocoa nibs influence)


Bitterness: *** (cocoa nibs influence)

Intensity: *****

Complexity: ****

Length/Aftertaste: *******

The flavor profile is clean, light and delicate, harmonic, and persistent whose uniqueness is enhanced by the accuracy of generous nibs inclusion, respectful and thoughtful to say the least. The pleasant milk sweetness is well combined with the elegant influence of the Peruvian cocoa butter. I recognized several tasting notes along with the refreshing mouthfeel: vanilla and sweet cream (which reminds me of ylang-ylang ice cream), caramel white almonds, white chocolate mousse, coconut macaroons. The roasted cocoa nibs are perfectly balanced to ensure the ideal texture and contrast of flavors adding bitter undertones and a biting acidity in the aftertaste.

Thank you Georgia Ramon for sending me this sample to try!

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