Askinosie 72% Tenende, Tanzania

This chocolate was handcrafted with 69% cocoa liquor and 3% cocoa butter (pressed in the Askinosie factory) from Trinitario beans directly sourced from farmers in Tenende, plus 28% organic cane sugar

This Tenende bar had won 2011 Academy of Chocolate silver award 'Best Bean to Bar' and gold 'Best Packaging'

The 'Choc-o-Lot #' was 060315, which lead me to find the beans' log. For example, these beans were roasted on the 6th of March; the liquor, sugar, and butter were mixed on 7th of April; and this chocolate was packaged by hand on the 3rd of June!

The aroma was luscious. The chocolate had a fruitiness (strawberry, raspberry) over a leathery body. There was a marshmallow (that suggested African Forestaro), earth, acidity ('raw' nibs), rubber, and it was lightly floral. The raspberry made me dig out my Original Beans Porcelana to compare and I came to the conclusion that overall they smelt exceedingly similar, but the Porcelana was more chocolatey

The taste was very tannic and rubber. Then came blueberry, and then raspberry! The raspberry, like with the Porcelana, came in very soft hits. It was quite sour and acidic, somewhat bitter, and the finish lingered a tobacco. The texture was reasonably smooth, more dusty than expected 

It was acidic with the desirable fruitiness but the metallic taste suggested maybe overly acidic cacao. Apart from the metal, I really liked this chocolate. The sudden touches of raspberry, strawberry and blueberry were so "BEAUTIFUL" (as I wrote in my chocolate journal)