I think it was Chapon at first that made me love chocolate made with Columbian beans and this new bar from Zotter and the same source hasn't done anything to change my opinion of the origin.
What we have here is a relatively mild chocolate that offers just a wisp of acidity just at the end of the melt which somehow manages to sit on the tongue for an age. It also exhibits that typical 'chocolaty' flavour, mixed with hazelnuts that is likely to have wide appeal.
Zotter excels at producing chocolate with an exquisite texture and they've continued that remarkable trend with this chocolate that sits on the tongue and melts slowly - releasing those heady flavours as it does.
What is even more remarkable is that all this is achieved with a relatively short conching time of just 20 hours. To me this would indicate that fine flavour cocoa beans have been used.
What we have been able to deduce is that the beans used here were produced under a UN scheme to get farmers off of producing coca for the later production of cocaine and onto cocoa for the production of chocolate. This scheme is run by UNODC and we give it our fullest support in helping the number of families grow from 234 who have successfully switched to growing cocoa.
cocoa mass columbia°, raw cane sugar°, cocoa butter°, salt.
°from controlled organic cultivation