Slowly dried cocoa from southern Belize – direct trade

International Chocolate Awards 2019: European Bronze Award Academy of Chocolate Awards 2019: Bronze Award

The packaging is 100% ecologic, free from plastic and chemicals.

Tasting notes: Caramel, molasses, malt, dry fruits, nuts

Organic ingredients: cocoa beans, raw cane sugar, cocoa butter Cocoa origin: Belize, from the Toledo district in the south. This organic fine flavor cocoa is grown by Mopan Maya farmers, close to the village San Jose` and is fermented and dried by the company Belyzium. We buy this bean directly from the producer.

This cocoa has been distinguished as a fine flavor, a specialty category with particular flavor attributes in addition to aspects of good traceability, genetics, unique origins, harvest and post-harvest practices, higher quality, and certification. This cocoa has been slowly dried to reduce acidity.

Shiny and homogeneous on the surface

Brown color *****

Aroma: sweet-chocolate-tobacco scents with the freshness and lightness of a field of wildflowers on a muggy day

Mouthfeel: warm

Texture: resembling chocolate made without cocoa butter

Snap: hard

Structure/Hardness: *****

Texture: **

Roundness: *****

Sweetness: *****

Aromatic finesse: *****

Acidity: **

Astringency: **

Bitterness: **

Intensity: *****

Complexity: *****

Length/Aftertaste: ******

This bar is a well-made representation of the Fine Flavor Cocoa from the Toledo district. The palate is filled with intense raisins, toasted nuts, tobacco, cream, pepper, plum, and citrusy notes developed on an astonishing floral milk hot cocoa mouthfeel. Mouthwatering blossom water finish/aftertaste with an intense warm taste, pleasantly bitter (much like chewing orange peel) still holding a nice chocolate film, and last but not least a hint of fennel sensation on the tip of the tongue.

This time, I have not enjoyed the texture much. It is too dense for me. I would have preferred a smoother palate.

Thank you Karuna Chocolate for this bar!

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