After exploring Ecuadorean cacao bars and blends for several days, we've moved to Peru.
The cacao used to make this 80% two-ingredient (80% organic cocoa beans, 20% organic cane sugar) bar came from San Martin, Peru.
This ultra-dark bar had an aroma with citrus (grapefruit), bitter + slightly sweet, deep chocolate notes. The chocolate had a pleasant creamy uniform texture, melt and flavor.
Unlike the 80%+ cacao Ecuador bars (this past week) with sweet aromas and more serious flavor, today's Peru bar had a bolder, more bitter aroma and a more friendly taste. It was well-crafted and had a relatively clean, mellow bittersweet finish.