The aroma with this chocolate is earthen and plum-like and only gives the slightest hint of the flavour you'll witness. Here it's a combination of heavy tannins against light strawberries and cherry. It almost doesn't work, but there is something magical going on. It's far from over-processed or pretentious. Instead its more nude, bear and enticing. Somehow, against the acids there is a refreshing mouthfeel that brings with it notes of Demerara sugar and real lemonade. At the very last second you might even get bread and butter pudding.
Amano create utterly unique chocolate that brings to the fore flavours that other chocolate makers just can't manage. And if you've tried the Cuyagua from Pralus and Benoit Nihant you really have to try this.
|Cocoa||70% cocoa minimum|
|Ingredients||Cocoa beans, pure cane sugar, cocoa butter, whole vanilla beans|
|Dietary||May contain traces of nuts and milk protein|
|Awards||2012 International Chocolate Awards - Silver|
|Strain||Cuyagua - Criollo|
|Notes||If you follow birds on their annual migrations in Venezuela, they flock to a series of cloud forest covered coastal mountains. At their base is a secluded valley--Cuyagua. Home to cacao plantations dating to the early 1700's and some of Venezuela's finest cocoa beans. This bar's chocolate is created solely from these highly prized cocoa beans. They are gently roasted and then slowly stone ground, creating an exceptional single-origin chocolate we know you will treasure for a long time to come.|