Ingredients: cocoa mass, cane sugar, cocoa butter, vanilla
The Toscano Black range is made from a blend of Trinitario and Criollo beans. The aroma was chocolatey, some acidity. The taste was smoked tobacco, hazelnut, Italian chocolate
Blanco de Criollo
A Peruvian Criollo bean blend. It had the classic Peruvian acidity, which yielded to a robust wild mushroom (oh wow, authentic). There was chocolate too and overall it was very mellow
Grenada
Finally, chocolate from Grenada - only my 3rd Caribbean cocoa (if I include the Venezuelan Rio Caribe). It had a chocolatey and floral nose. The taste was coffee (mocha) and coconut
n.b. having only one each of these napolitains (small square tablets-intended to be served with a cup of coffee) meant that I could not sufficiently pick up each nuance, but I imagine each in bar form offers up so much more. For example, the Blanco de Criollo was said to have dried plums and toasted almonds
n.b. having only one each of these napolitains (small square tablets-intended to be served with a cup of coffee) meant that I could not sufficiently pick up each nuance, but I imagine each in bar form offers up so much more. For example, the Blanco de Criollo was said to have dried plums and toasted almonds
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