A bar for the serious dark chocolate lover. Crafted exclusively from Peruvian Criollo cacao, the chocolate has a smoother texture than we expect from unroasted bars. Instead it has a rich, somewhat creamy texture that softens the overall intensity.
A hint of dried grass is dominated by fresh soil. The earthy overtones combined with the creaminess give a pleasant chocolate mud quality. The finish is a little drying with just a touch of powder.
For those who prefer more intense or savoury bars then Aztec Gold’s bar is perfect.
Emma, the ex-chef behind Aztec Gold, sources her beans from small scale farming cooperatives in Peru. Unlike most chocolate, Emma doesn’t roast her beans. Instead she keeps them at low temperatures (below 42 degrees) which gives a unique flavour to the beans.