Cocoa mass Tanzania, sugar, cocoa butter, natural flavour: vanilla.
May contain traces of milk proteins, nuts and almonds.
100g (3.53oz.), 75x160mm (3x6.3")
Vic's rating = 7
Deb's rating = 7
Who can resist sinking their teeth into this intense creamy rare chocolate, coming from the wonderful Tanzania and which melts in the mouth. When eaten, the fruity flavours, released as you bite into, linger in the mouth with all the raw strength, warmth and tanginess of slightly cocoa. Adventurous palates will find a rather daring chocolate, carrying a whiff of excitement...
In the luxuriant shade of the plantations, the Forastero of the Amenolado variety in Equador has given rise to a rare, aromatic and only slightly bitter cocoa: the Nacional. It will only grow on this land which, strangely, has given it an unique aroma of flowers and dried grasses...like the scent of an infusion.
Cocoa mass Equador, sugar. Emulsifier: soya lecithin. Natural flavour: vanilla.
May contain traces of milk proteins, nuts and almonds.
100g (3.53oz.), 80x160mm (3.1x6.3")
Vic's rating = 9
Deb's rating = 8
In the luxuriant shade of the plantations, the Forastero of the Amenolado variety in Equador has given rise to a rare, aromatic and slightly bitter cocoa: the Nacional. It will only grow on this land which, strangely, has given it an [sic] unique aroma of flowers and dried grasses...like the scent of an infusion.
Discover the vinous flavour and the fruity, spicy, dense and powerful notes that this cocoa has drawn from a soil made to breed chocolate: naturally dark, rich and extraordinary inviting. This Spanish cocoa, born from the encounter between a Forastero and a Criollo, is exceptionally long on the palette.
variety = Criollo and Forastero origin = Santo Domingo