Ingredients: cacao beans, cane sugar, cacao butter
Palate: hazelnut, ripped banana, and cane sugar juice flavors.
Finish: cinnamon, and clove.
Silky texture. Slightly acidic.
Located in the northwest of Colombia, Chocó is the only department in the country that shares coasts with the two oceans: Pacific and Atlantic. This region is characterized by extremely high rainfall and for being one of the richest biodiversity areas in the world. It is from this land of pristine beaches, unique ecosystems, dense jungles, and abundant natural resources that we get the best cocoa beans for these chocolate bars.
Undoubtedly, the flavor profile reminds me of "Amaretti alle mandorle" in the variations of "Amaretti cookies di Saronno" made with almond flour, sugar, egg whites, and Disaronno liquor. Indeed, the original Italian Disaronno is made with different combinations of neutral spirits, caramel, sweet or bitter almonds (like the mix of almond flour at the base of the specialty cookies I just mentioned), various herbs, spices, and occasionally apricot kernel oil.
To me, this bar is the exact reflection of these fine foods:
warm caramel color;
delightful spice (cinnamon) and caramel scents;
sweet and soft taste, perfectly balanced delectable almond flavor, hints of bitterness (interpretable as clove or bitter almonds), tones of caramelized biscuits;
lovely spicy trace on the tip of the tongue.
I am completely flabbergasted by the discovery of such authentic flavors in Colombian cacao. I will always have a wonderful memory of this bar.
So, until the next time, Tibito`...