Ocumare is a personal favourite bean as I've enjoyed some utterly fantastic chocolate made with it. Here, Art Pollard has produced an immensely curious chocolate. At first it starts off very quietly, almost as if it's an Amelonado but then very quickly changes track and works through cappuccino, almond, cherry, sage and other aromatic herbs. The very tip of your lounge will gasp for air or water as the acids within the chocolate will take it hostage.
The flavour doesn't actually last as long as the Chuao, for example, but it does stand on its own as a very unique and interesting chocolate.
|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||2009 London Academy of Chocolate - Silver|
|Notes||Accessible only on horseback in the mountains of northern Venezuela are several family-owned plantations. Here I discovered a limited supply of truly exquisite cocoa beans. We are the first to make a single-origin chocolate from these precious beans. Our vintage process gently accentuates their finest flavors. The result is a remarkable chocolate with flavor notes of apricot and marshmallow that you will find enchanting.|