Thursday, October 14, 2021

Goodnow Farms Chocolate - Guatemala Asochivite 77% (bar) - Oct. 14, 2021

Chocolate of the Day

Goodnow Farms Chocolate
Guatemala Asochivite 77% (bar)
Good ++ - Good +++
Weight: .97 oz. (27.5 g.) / 1.94 oz. (55 g.) in total bar
Calories: 165 calories in 1/2 bar
Cost: $12.00 for 1 bar
Purchased from: Bar and Cocoa, online order

Welcome to Day #11 of Chocolate and Central America Week, featuring chocolates made with cacao from Belize, Costa Rica, Guatemala, Honduras and Nicaragua.

Today's Guatemala Asochivite 77% (bar) was from Goodnow Farms Chocolate (Sudbury, MA). 

The single origin chocolate makers discovered this "surprisingly bright bean" when they traveled to the Alta Verapaz region of Guatemala. The cacao was "grown and harvested by Q'eqchi Maya farmers."

Aroma notes included: subtle, tart sweet fruit (ripe persimmon, apple) and very faint (almost inferred)* warm spice.

The bar had a creamy melt and texture.

Flavor notes included: sustained, balanced tart sweet fruit, acidic fruit (peach, apple, mango). Sweet and fruit notes were well balanced, like a good cider. Low in bitterness.

This bright fruit session was followed by a gentle wall of more opaque creamy, soft dark chocolate and a fade at the finish--conjuring the image of an autumn fog descending softly onto an apple orchard.

The makers press their own single origin cocoa butter to match it with the cocoa beans from the same origin to help reinforce the aroma and flavor notes of the particular region.

Maker's tasting notes: "green banana and mango"

Ingredients: Single origin cacao beans, organic cane sugar, single origin cacao butter

Allergen related information: "May contain trace amounts of peanuts and tree nuts." "Soy free, vegan, gluten free."

*What do I mean by "almost inferred"? When I detect a "warm spice" note on the heels of a fruit or brown sugar/molasses note, my palette may be triggered into thinking of baked goods, baked apples or warm fruit compote with warm spices (like cinnamon, cloves, nutmeg and ginger). It's hard to be sure if this warm spice note is truly inherent in the item I'm tasting, or whether my brain is filling in the blanks, and recalling an association with a related flavor memory.

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