Monday, April 20, 2020

Eclat Chocolate + Fruition Chocolate - 80% Noe Peru (bar) - Apr. 20, 2020

Chocolate of the Day: 

Fruition Chocolate + Eclat Chocolate 
80% Noe Peru (bar)
Good +++
Weight: 1.06 oz. (30 g.) / 2.12 oz. (60 g.) in total bar
Calories: 180 calories in 1/2 bar
Cost: $17.00 for 1 bar
Purchased from: missing information

Welcome to Day #7 of Chocolate and Peru Theme Week.

Today's 80% Noe Peru (bar) was a collaboration between Eclat Chocolate (West Chester, PA) and Fruition Chocolate (Shokan, NY). 

This (Batch #1) bar was named for a Peruvian farmer (Noe Vasquez) who produced the Nacional - Criollo variety of cacao used to make this bar. These beans were described as the "perfect cross between Nacional and Criollo varieties" of cacao, yielding a "light, yet sophisticated flavor."

There were just two ingredients: cacao beans and cane sugar; but oh, what flavor and texture. Savor this slowly, or you'll miss the ride.

The aroma and flavor were similar; both with relatively uniform complexity...and creamy, nutty, earthy and muted fruit (cherry) and faint biscuit notes. The texture was creamy. And the ready melt and access to flavor were aided by the relative thinness of the bar.

The subtleties of this well-crafted bar became more apparent with each bite. On the one hand, the bar's flavor didn't seem to change, and left a clean finish that was an extension of the initial flavor range. On the other hand, the full flavor seemed to mysteriously expand and unfold in a way that made it taste better and better. The subtle fruit and balanced sweetness came more to the front and the light earthiness/fermented milk/cream notes seemed to recede. (I am a sucker for balanced layered flavor like this.)

This tasting experience (and perceived unfolding) was due in part to the higher percentage of cocoa solids (80%) in this bar -- and the cocoa itself. Other cacao beans would have tasted much bolder and less nuanced. Less sugar meant the more delicate but rich nuances weren't overwhelmed by sweetness.

Eclat Chocolate's chief chocolatier and pastry chef (Christopher Curtin) brings high product standards, artful packaging and presentation to this collaboration; and Fruition's chocolate maker (Bryan Graham) has mad maker skills. Judging from the results, this was the right combination of talent to bring this fine Peruvian cacao to market.

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