This Ecuadorian dark chocolate is incredibly approachable for a 95% chocolate. The notes begin with a gentle spice similar to that of gingerbread, then moved onto nuts. Blanxart’s distinctive roast continues to develop before opening up to reveal a gentle cooling sensation toward the end.
As the bar melts, the chocolate takes on a cooling dimension with just a dash of vanilla. The texture is a thick and rich as we have come to expect from this Spanish maker, but with a pleasantly earthy mouthfeel. Overall we found this to be a strong dark chocolate with little fruit but a complex and distinctive flavour profile.
Making chocolate since 1954, today Spanish maker Blanxart remains faithful to its origins; all of its packaging and boxes contains the same logo and its production is overseen by fourth generation master chocolatier Xavier Cordomi.