Munay Chocolate is a Chilean bean-to-bar chocolate maker founded by Paulo Costa Del Rio and Bernadita Almarza. They started to work with chocolate in 2008. After several attempts, they fell in love with the cocoa beans from Hacienda Limón in Ecuador. Paulo immediately decided it was the right cacao origin/variety to start with and they created the first bean-to-bar chocolate skipping the roasting step though. So the result was like "raw chocolate" that they sent to Samuel (the owner of the Hacienda Limón back in Cotopaxi, Ecuador) who really loved their result. Since then, they have been passionately engaged in trying to make the best chocolate possible.
They also have been recently awarded a Bronze Prize in the Academy of Chocolate Awards for the quality of their cacao beans. Indeed B. Almarza states that those beans are one of a kind for which the 85% dark chocolate bar - originally made just for competition - is so special. In her own words: "It is very intense chocolate, with silky melting properties, a beautiful glossy shimmer, a perfect snap, and a delicate floral scent, according to the Academy feedback. You can also feel some hazelnut notes with hints of green apple, and a long-lasting delicate aftertaste. Hacienda Limon’s trees are technically hybrids, but they contain a high percentage of the original, old Nacional genes, and they are grown using ancestral techniques. They are HCP certified, they are pre-dried to get rid of the agua sangre (which means blood water), a process through which acidity is eliminated before fermentation. This results in a very delicate profile".
Cacao Origin: Hacienda Limon, Cotopaxi, Ecuador
Cacao Variety: Heirloom Nacional
Flavor profile: dried fruits, nuts, caramel
Ingredients: organic cocoa beans, cocoa butter, organic cane sugar
Shiny and homogeneous on the surface
Rich Dark Brown color *******
Aroma: sweet chocolate, floral, caramel, nuts, mild red fruit
Texture: buttery texture with a slow melt and a smooth finish
Sharp snap: ******
Flavor profile: very mild initial mouthfeel with lovely caramelized notes followed by gentle nuts and honey flavors before developing the bitter personality characterized by malt, green walnuts, and almond praline long persistence. This further served to bring some of the deepest ripe raspberry undertones up to the surface. Arugula persistent aftertaste: gree, pleasantly bitter, with a spicy-peppery punch on the tip of the tongue.
To me, the complexity is not outstanding but the persistence is penetrating. About the green apple flavor, this bar presents a green-bitter character but there is a lack of crispiness and sour acidity.
Values expressed in stars from 1 to 8. If the bar is extraordinarily close to perfection, I can go up to 10.