The aroma: chocolate (baked brownie) with fleeting, faint green note. This bar had a smooth melt and flavor with a sour fruit spike about 2/3 in, and a smoother aftertaste than most 100%ers.
This second bar was made with cacao from the Rayen Cooperative, located in the Soconusco region of the state of Chiapas, that shares a border with Guatemala. This region has a long cacao history, likely beginning with the Olmec and Mokaya peoples. Later the Aztecs cultivated and consumed cacao in this area.
*Cinco de Mayo, or the 5th of May, celebrates a victory of the Mexican people/army over Napoleon's army in the mid 1800s. Celebrations around this date have grown over time to encompass a broader celebration of Mexican food and drink in the U.S.