Fresco Artisan Chocolate
O'Payo Profundo Nicaragua 70% Recipe 271 - Medium Roast, Medium Conche (bar)
Good ++ - Good +++
Weight: .9 oz. (25 g.) / 1.8 oz. (50 g.) in total bar
Calories: 136.5 calories in 1/2 bar
Cost: Part of a $57 chocolate tasting (that included 5 different bars)
Purchased from: Fresco Artisan Chocolate/Chocolopolis.com
Welcome to Day #4 of Fresco Chocolate Tasting Series (of five different bars), and Day #2 of Chocolate and Central America Theme Week.
Today's O'Payo* Profundo Nicaragua 70% Recipe 271 - Medium Roast, Medium Conche (bar) was made by Fresco Artisan Chocolate (Lynden, WA).
This (Recipe 271) bar the second of three O'Payo Nicaragua 70% bars--each with different roast and conche profiles--featured this week. (All three were initially sampled, side-by-side, in a recent online Chocolopolis.com + Fresco chocolate tasting, 3 days ago.)
The subtle aroma notes of this bar included (in order of appearance) very faint balanced savory (lightly smoked sea salt); green (green tea, light seed and mild nut); very light, faint (diffuse) fruit; and faint tart-green notes.
The melt and mouthfeel for this (and, happily, almost all Fresco) chocolate were very satisfying: fudge-y, creamy smooth, almost buttery.
Flavor notes included (in order of appearance): bright, warm, tart-sweetness (tart sweet, uniform blend of peach, nectarine, ripe persimmon, kiwi), cream, intertwined with a strong through current of true dark chocolate (flavorful fudge brownie, dark chocolate torte with a tiny pinch of warm spice and coffee) and with fleeting very faint tart-green.
Maker's general tasting notes for this cacao: "...naturally occurring notes of spice, floral and nuts...incredibly flavorful..."
Ingredients: Organic cocoa beans, organic cane sugar, cocoa butter. organic cocoa butter
Allergen-related information: "Free from gluten, dairy, nuts, soy"
*O'Payo Profundo Nicaragua cacao is "an organic fine cocoa variety (grown in) the Waslala municipality, within the Basawas Natural Reserve in the northern mountains of Nicaragua." (Fresco maker, Rob Anderson, also mentioned: "O'Payo is a farmer's name.")
"Profundo" may refer the the relatively long fermentation time for this cacao. (Anderson also worked with producer Ingemann Fine Cocoa in Nicaragua to obtain these single origin cacao beans.)
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