70% cacao Peru bar
Weight: 1 oz. (28.3 g.) / 2 oz. (57 g.) in total bar
Calories: 150 calories (estimate) in 1/2 bar
Cost: $ (part of a $36.00 single origin set of 6 bars; included shipping)
Purchased from: Cello Chocolate (online order)
Today was Day #2 of Chocolate and Peru Theme Week.
Today's Peru 70% cacao dark chocolate bar was from Cello Chocolate (Nevada City, CA). Founders Ned and Debi Russell are committed to making single origin, bean-to-bar chocolate with just three ingredients: cacao beans, sugar and cacao butter, and to buying organic and fair trade ingredients when possible. (This bar contained both.)
I've said it before, but there is no place to hide with you're making chocolate bars with just cacao and sugar. The cacao has to be great, and the chocolate maker needs to get every step right to produce a great result. This is why I have such respect for smaller, craft chocolate makers. It's a great adventure.
South American countries (considered the birthplace of cacao) often have a complex and interesting flavor arc. Cello Chocolate's Peru 64% bar reminded me of single origin bars from both Venezuela and Ecuador that I've tasted.
This fairly thick bar was carefully swaddled in silver foil. It was well tempered and broke with a hard snap. The 70% dark chocolate was full of complex aroma and flavor, ranging from "lighter" notes: floral/marshmallow and dried fruit/cherries, to stronger notes: slightly bitter, earthy/loamy, mushroom. Overall it seemed well balanced and executed.
Not bad for making chocolate in a "home kitchen" environment.