Finca (Santa) Estela—the farm/estate where the cacao (likely Criollo/Trinitario) used to make this bar was grown—is located in the Villa Rica district in Central Peru.
Below are notes and observations about this bar:
- Appearance: Light in color
- Aroma: light spice and toasted cake notes
- Flavor: milk chocolate with a spicy (chili) kick
- Texture: somewhat grainy, due to ground, organic blue corn bits
- Finish: sweet milk chocolate with faint fruity cacao note emerging through the burn; with delayed authentic blue corn flavor (after chili subsided) and chewy corn bits
*Champurrado style hot chocolate in Mexico is made with cacao and atole/corn, with spices and chile.