This is easily within the top ten bars of chocolate I've ever tasted. The colour is a definitively "chocolaty" as you could possibly wish for. It's light and inviting. The snap is difficult but crisp and the aroma offers a heavenly scent of tobacco and plum. Whilst the mouth-feel is sublime - with a texture as smooth as you would possibly ever have witnessed and offers blasts of woodiness.
There is a great deal of acidity present in the Chuno, and this makes it a chocolate for more refined and adventurous chocolate-lovers. Acidity in itself adds nothing to a chocolate, but when characterised as the peel of a citrus fruit, then it can become very appealing. There is, however, a great deal more depth than just this acidity, there too is a sunny side offered by a curious black olive note that appears towards the end of the melt.
The reason this chocolate is called "triple turned" because during the five day fermentation process the beans have been turned over thrice and then dried.
||Criollo & Trinitario
|Maker's Tasting Notes
||Straight, almost simple, classic chocolate flavour. Good pronounced acidity. Distinct notes of black olives and citrus peal.