Yojoa - Chocolate Oscuro Anejado en Barril de Whisky 70% - Feb. 15, 2026

Chocolate of the Day

Yojoa Chocolate
Chocolate Oscuro Anejado en Barril de Whisky 70%

(70% Whisky Barrel Aged Dark Chocolate (bar))
Good ++ 
Weight: 1.1 oz. (30 g.) / 2.2 oz. (60 g.) in total bar
Calories: 180 calories in 1/2 bar
Cost: $12.00 for 1 bar
Purchased from: Chocolate Dispensary, online order

Welcome to Day #12 of Chocolate & Central America Theme Week.

Today's Chocolate Oscuro Anejado en Barril de Whisky 70% (aka 70% Whisky Barrel Aged Dark Chocolate (bar)) was made and distributed by Yojoa Chocolate S.A. de C.V (Honduras).

Yojoa chocolate is "made in a traditional way"--from tree to the bar--with single origin Trinitario (variety) cacao that has been grown on their farm in the Yojoa lake region of Honduras.

Aroma notes for this bar wrapped in beautiful (blue) packaging with bird images included: dark chocolate with aromatic, diffuse fruit(s); faint, warm spirits (whisky); vanilla and brown sugar (panela).

Texture: relatively smooth with a touch of fruit astringency.

Flavor notes included: dark chocolate, shortbread cookie; faint diffuse fruit (pear, light citrus, other barely there tropical fruits (pineapple)), and faint, warm spirits (whisky, rum, malted grains). This 70%er dark chocolate was low in bitterness, and had balanced fruit acidity.

This was definitely a dark chocolate; but the makers were able to achieve a unique, uplifting, flavor profile with this bar that included malted grains, shortbread cookie and/or vanilla rum cake with the use of stone-ground panela, and vanilla.

I appreciated this well-executed, well-balanced chocolate. It was like having multiple, tasty desserts in one flavorful bar. 

Mild, malty spirits mellowed the blend of spiked chocolate fudge, vanilla cake and faint nut (almond) flavors. And delicate, tart-sweet fruit compote notes gave it some mild zing.

Ingredients: "Cacao anejado, Dulce de panela molido, manteca de Cacao, Vainilla."

Allergen-related information: This product could contain particles of nuts.

*I've been featuring a new/different chocolate every day for 19+ years here on Chocolate Banquet.