Monday, 22 June 2015

Cacaosuyo Piura Select

Cacaosuyo are Peruvian, distinctly not bean to bar but, tree to bar makers. They do not buy beans but select the trees where their cocoa fruit will be harvested, which confirms traceability and cacao type. They then supervise the harvest and when ready Cacaosuyo begin the fermentation process. This particular bar was made from organic white cacao beans from the Piura region of Peru. The 70g bar was £6.95 from Cocoa Runners. Cacaosuyo suggested I should come and visit them, why thank you
The aroma was acidy, black tea, green/earthy, a real dark depth to it, blackberry, prune and mango. At first I didn't pick up on the acid, but really it was so conspicuous. My God, it smells like chocolate in a wild, mineral-rich-soiled forest 

The taste was bitter, with then slowly a sweetness pouring in amongst 'cocoa' and earthen flavours. It then opened up tangy citrus notes and all those found in the aroma (listed above) and eventually came a chocolate flavour too. It was very chocolatey, contrary to what C-Spot suggested (a low CQ: chocolate quotient) 

SECOND BAR (6-7.12.2015) the taste was so fudge-y and liquorice WOW WOW WOW. The texture was softer

The texture was suede verging on sandy, far far from what other chocolate makers aspire to. Cacaosuyo do not add cocoa butter

At first I was not impressed, but it really grew on me. It felt like old-school chocolate. For example, if it were a blind tasting, I'd have thought this was the epitome of micro-batch craft chocolate. It reminded me of my own bean to bar chocolate, in that it had this 'down to earth' vibe, with its brazen texture and temper and its "no chill" flavour, of which is very acidic (a trait I love), thus separating itself from the silky smooth and more perfected flavour that chocolate makers who make 'bean to bar' tend to achieve. This is of course all down to the chocolate maker's preference; I am in no way degrading this approach of 'perfection'! Whatever it takes to make great chocolate - I'm in. The juxtaposition was to understand how 'old-school' this Piura Select really was...

I enjoyed this bar and so did many others, I was even told it was "one of the best bean to bar chocolates in the world"

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