Updated: Feb 26
Ingredients: 70% roasted cacao nibs, cane sugar, SANGIOVESE MARC FLOUR 9%, cocoa butter
Rukét is an Italian bean-to-bar chocolate maker who wanted to give their chocolate bars an aesthetic touch that leads back to the place of production. Indeed, the mold style should remind the façade of the famous "Palazzo dei Diamanti" of Ferrara, the symbol of the Italian Renaissance.
About this unique inclusion, the Arriba Nacional cocoa beans are grown by the Cedeño Aguilar family, following organic farming practices. The fermentation of the beans takes place in wooden boxes at three levels, for a period ranging from 6 to 9 days, while drying takes place in the sun for 4 or 5 days. Roasting is performed at two different temperatures in the Rukét laboratory, the grinding is done by adding to the beans the Sangiovese flour obtained from its mark.
Shiny and homogeneous on the surface
Brown color ******
Aroma: intense scents of a chocolatey wine cork with a floral sweet complexity
Texture: considering the stone ground technique, the texture is pretty smooth and creamy with a clean finish (in my opinion, better than Taza Chocolate)
Aromatic finesse: *****
Flavor profile: rich chocolate taste with intricate wine cork undertones. The first impression on the palate is aromatically sweet almost resembling port wine enriched by strawberry grapes tenderness. But its full potential hadn't revealed itself yet. Towards the end, the tasting experience becomes earthy and savory enriched by the tart cherry flavor. The finish is dry and lightly bitter embracing the pure essence of a wine cork with a tart cherry aftertaste.
Rukét has done a considerable job for me surprising everyone by incorporating chocolate with an exceptional ingredient as Sangiovese Flour.
Thank you so much to Rukét Chocolate and Pepi of Cocoa Store for this sample to review.
Values expressed in stars from 1 to 8. If the bar is extraordinarily close to perfection, I can go up to 10.