Shattell - Bitter 70% Cacao San Rafael, Peru bar - Jan. 9, 2019

Chocolate of the Day: 

Shattell Chocolate Organico
Bitter 70% cacao - Cacao San Rafael bar
Good
Weight: 1.2 oz. (35 g.) / 2.4 oz. (70 g.) in total bar
Calories: 206 calories in 1/2 bar
Cost: $5.95 for 1 bar
Purchased from: Chocosphere.com (online order)

Welcome to Day #6 of Chocolate and Peru Theme Week.

Today's Bitter 70% cacao - Cacao San Rafael bar was from Shattell Chocolate Organico (Lima, Peru).

This made in-country (grown and made in Peru) organic bar had a sweet dark aroma with hints of faint spice, herb and earth—and an
acetic acid (light fruit vinegar) flavor note that also has been present with other Shattell single region Peru bars featured this week.

*San Rafael, from what I could tell from some brief research, is located near two other cacao growing regions (Cusco and Arequipa) in southeastern Peru. 

Shattell - Bitter 70% - Cacao Tingo Maria Peru bar - Jan. 8, 2019

Chocolate of the Day:

Shattell Chocolate Organico
Bitter 70% cacao - Cacao Tingo Maria bar
Good - Good+
Weight: 1.2 oz. (35 g.) / 2.4 oz. (70 g.) in total bar
Calories: 206 calories in 1/2 bar
Cost: $5.95 for 1 bar
Purchased from: Chocosphere.com (online order)

Welcome to Day #5 of Chocolate and Peru Theme Week.

Today's Bitter 70% cacao - Cacao Tingo Maria bar was from Shattell Chocolate Organico (Lima, Peru).

Made in Peru, from cacao grown in the Tingo Maria (Huanuco Region of central Peru), this organic bar was one of a series of Shattell 70% dark single region Peruvian bars, many of which are featured this week. Most have contained only three ingredients* with complex flavor profiles.

This bar had a pleasant aroma with light brown sugar, molasses and spice notes, and a smooth texture and melt. The flavor of the bar unfolded in a relatively smooth way and included very brief, balanced nut and earth notes. The finish was relatively smooth with a very, very faint acetic acid** and/or astringent note.

*Ingredients in Tingo Maria bar: cocoa mass, sugar, cocoa butter

**Vinegar/acetic acid is a natural bi-product of the cacao fermentation process that takes place early on in the chocolate-making process, right after harvest. In most cases, this flavor is no longer present in bars. And, in fact, even with these Shattell bars, this note tends to dissipate after opening the sealed packaging.