The bold Nicaraguan dark chocolate begins with a robust aroma of darkly roasted coffee. Blanxart’s distinctive roast continues to develop before opening up to reveal a gentle menthol spice.
As the bar melts, the chocolate takes on a cooling dimension with just a dash of cream. 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.