Enna Chocolate
La Mosquitia, Wampusirpi, Honduras 100% Dark Chocolate (bar)
Good ++
Weight: 1 oz. (28 g.) / 2 oz. (56 g.) in total bar
Calories: 155 calories (estimate) in 1/2 bar
Cost: $11.00 for 1 bar (+ summer shipping)
Purchased from: Bar and Cocoa, online order
Welcome to Day #6 of Chocolate and Honduras Theme Week.
Today's La Mosquitia, Wampusirpi 100% Dark Chocolate (bar) was made by Enna Chocolate (Exeter, NH). Founder, and chocolate maker, Enna Grazier, makes small-batch, bean-to-bar chocolate using ethically-sourced cacao.
This ultra-dark bar had a deep, dark and complex aroma with earth, leather, forest, and faint concentrated fruit (dried peach, fig), sweet green and vegetable (kiwi and cucumber), spice (licorice and cinnamon) and roasted coffee notes.
The melt and mouthfeel of this bar were smooth and creamy.
The aroma notes were pleasant and complex. However, my palette quickly registered the deep, dense, uniform, relative bitterness of a 100% cacao bar. There was no sugar to conjure up bright or sweet fruit notes. Nor were there any "off" notes in this single ingredient (roasted cacao) bar.
With just a single ingredient, there is no safety net; nothing else to hide behind. I'm always impressed with really good 100% cacao bars. It speaks to a long chain of high-quality decisions that can be traced back to the very beginning, from the genetics of the cacao tree and the care of the farmer, and later through the labor of love and many steps of chocolate making.
The well-executed and balanced flavor notes experienced in this single origin bar included deep, dense forest with almost savory, smooth earth (fresh mineral water, clay); true dark chocolate (fudge brownie with ground cocoa nibs without the sugar), and faint concentrated fruit and coffee.
These notes gradually diminished into a smooth, polished dark finish.
The cacao used to make this bar was from La Mosquitia, Wampusirpi, in northeastern Honduras, and is part of the "Mosquito Coast" (at the Western edge of the Caribbean Sea that extends SE into Nicaragua--in the Honduran department of Gracias a Dios. ("Thanks to God" indeed.)
This is a great area for tropical rainforests, marshes, wildlife and cacao. The Mosquito Coast in the Western Caribbean Sea is a relatively wild area, it's been likened to mini-Amazon.
Ingredients: Roasted cacao
Allergen-related information: "Made in a facility that processes tree nuts, peanuts, and milk."
