Chocolate of the Day
Mashpi Chocolate
Macambo Chocolate 65% Cacao (Mini bar)
Good ++
Weight: .212 oz. (6 g.) / 2.12 oz. (60 g.) in total pack of 10 Mini bars
Calories: 35 calories in 1 mini bar
Cost: $15.00 for 1 pack of 10 Mini bars
Purchased from: Choiba Agroforestry Products, online order
Welcome to Day #14 of Chocolate and Ecuador Theme Week.
Today's Chocolate Macambo Chocolate 65% Cacao mini bar was made by Mashpi Chocolate (Quito, Ecuador); and imported and distributed by Andean Ecocrafts, LLC (Reno, NV). This bar was part of a mini bar assortment (package of 10 different flavors).
The cacao variety used to make this bar was "Cacao Nacional Fino de Aroma--from Mashpi Shungo, Ecuador.
Macambo (Theobroma bicolor*)--aka bacao, jaguar cacao, white cacao, pataxte, and other common names--is related to cacao (Theobroma cacao).
This bar contained 65% cacao dark chocolate as well as soft white nut-like (macambo) bits.
Aroma and flavor notes for this chocolate included: dark chocolate, diffuse fruit; subtle nut (close to almond + pine nut); and very faint brown sugar and clean green (young, tender green bean).
Texture: smooth dark chocolate -- with one side of this mini bar covered in tiny bits of light-colored, softly nutty, seeds.
I enjoyed trying this theobroma family bar--with a smooth rich 65% Theobroma cacao chocolate that was the base for the Theobroma bicolor seeds. The macambo seed bits added unique flavor(s) and had a pleasantly chewy texture.
I appreciated: the short list of authentic and quality ingredients; as well as the company's commitment to sourcing cacao (and other ingredients) from farmers who practice regenerative agriculture.
Ingredients: Cacao mass, raw sugar cane, cacao butter, macambo
Allergen-related information: (None listed on the package that I could see.)
*While I've had macambo ("jaguar cacao") bars years ago, I am pretty sure the two bars I tried were also made with some Theobroma cacao (cacao butter or solids).
While the fermenting process for cacao brings out interesting and appealing flavors, the same is not always the case for its bicolor sibling. Adding bicolor seeds to today's chocolate seemed like a good decision and allowed the macambo's balanced flavors to shine through.
Thank you to the makers for making this tasting experience possible and helping to educate us about the bounty of plants and fruits in the Ecuadorian rain forest.
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