The Ocumare strain of Criollo cacao bean has been responsible for some truly stunning chocolate including the Domori Puertomar, but for those that wish to explore how other chocolate makers perform with a given strain of bean may like to explore this excellent chocolate from Duffy.
The aroma is significantly more intense than the flavour which leans some way to the profile of the Indio Rojo but swerves and changes direction part way through the melt and softens as it goes.
There are slight raisin notes as with that Honduran chocolate but there are hints of Mellow Birds coffee and a decent hint of banana. Certainly don't expect any heavy, punchy flavours as this chocolate is very much in the soft vain as Domori.
Most of the flavour comes at the end of the melt where it will settle and hug the roof of your mouth and stubbornly refuse to subside - but that's a pleasurable aspect to this chocolate.
The point is that Ocumare is never going to give you a powerful chocolate, it's just not in its make-up. Trying to make the flavour profile by using a heavy roast will just obliterate the caramel and cream flavours.
|Cocoa||72% cocoa minimum|
|Ingredients||Criollo cocoa beans, organic cane sugar, organic cocoa butter, sunflower lecithin|
|Dietary||"Soya Free, Gluten Free"|
|Origin||Honduras, San Pedro (Indio Rojo strain)|
|Maker's Tasting Notes||A velvet-smooth mix of almonds, bananas and raspberry jam|
|Made in||Cleethorpes (UK)|