The cocoa beans in this chocolate are from northern Colombia on the Caribbean coast. Hotel Chocolat give extra details such as the cocoa being a 2013 harvest, having a roast of 25 minutes at 130°C and with a refine and conche of 60 hours. As a high street brand, this is good to read, as even amongst craft chocolate such explicit detail is rare
The aroma was raisin, smoky, cherry, nice. The taste was noticeably acidic, with then tannins, H2O and finally metallic notes. Overall it was pretty sour
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| I appear to have messed up settings on my camera |
In texture was the fine sugar particles. There was no soy/sunflower lecithin, whereas in other Rabot chocolate there often is. I think this is interesting
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