DISTINGUISHED BEANS
Reviewing the best in craft chocolate
Standout
Belize Maya Mountain 70%
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Flavor: Acetic acid, a little bit astringent - light roast. Intense flavor, slight red fruit acidity - like cranberry. On second bite more raspberry emerges. Some lingering coffee bitterness.
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Recommendation: Recommended.
Guatemala Lachuá 70%
Flavor: Brownie edge, pleasant acidity, dried blueberry
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Recommendation: Recommended. Good!
Indonesia Bali 70%
Flavor: Graham crackers, chocolate cookies
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Recommendation: Good overall. Pleasant, if not exciting.
Madagascar Sambirano 70%
Flavor: A rich, inviting aroma and bright, fruity, tangy flavor with notes of peach and raspberry. They’ve done a great job roasting to bring out the fruitiness, highlighting notes of tart cherry, freeze-dried raspberry, and passionfruit. The acidity is well-balanced, though, and is combined with an underlying creamy richness that emerges at it melts and some brownie-like rich chocolate notes. Excellent texture -smooth melt, slightly fudgy.
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Recommendation: Highly recommended. I’d buy it again - this is what I want in a Madagascar bar.
India Indukki 70%
Flavor: Notes of graham flour/whole wheat flour, dried goji berries, and an underlying creaminess. Very little bitterness and virtually no astringency.
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Recommendation: Recommended. Good! Mild and pleasant.