Academy of Chocolate Gold Winner 2019
Golden Bean Award and Gold Medal, Academy of Chocolate Awards 2018, London Gold Medal, Academy of Chocolate Awards 2017, London
Cacao Origin: Morropón, Piura, Peru
Ingredients: cocoa beans, cane sugar, cocoa butter
With a proportion of one-third of white cocoa beans, this complex and round dark chocolate offer notes of cherry, plum, and red berries.
Shiny and homogeneous on the surface (the bar arrived broken)
Mild brown color with reddish nuances
Aroma: fruity and citrusy with cherry blossoms having a faint and sheer lilac and rose qualities accented by creamy vanilla and almond-like aroma, sakuramochi
Texture: deliciously creamy (similar honey raisin paste)
Snap: (soft) ****
Aromatic finesse: ******
The artistic style, defined details, and balanced proportions of flavors add a sense of luxury to the tasting experience. The bar features intense chocolatey notes brilliantly balanced with delicate undertones in the background before reaching its fullness thanks to the agreement of a harmonious variety of essences enhanced by the velvety softness of each chocolate square: honey, cherry blossom (lilac and rose), creamy vanilla, a hint of raisin honey paste, tart-crispy cherries, lime, blackberry, early Italian plums, cherry wood soft bitterness, almond-like finish just like a pearly layer of peeled "mandorle d` avola" butter with an exhilarant lemon peel mouthfeel, Holy Host fleeting sensation on the palate in the aftertaste. Citrusy tingling effect on the tip of the tongue and citrusy-astringent feeling on the bottom of the throat. Sour cherry as lingering last impression.
This is my last bar of the Qantu selection, and I highly encourage you to try their single-origin options. My favorites are Chaska, Morropon, Maple and fleur de sel, Tresor Cache. Do not hesitate to share with me your thoughts.
Values expressed in stars from 1 to 8. If the bar is extraordinarily close to perfection, I can go up to 10.