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Piura Select

by Cacaosuyo
Info Details
Country Peru   
Type Semi-Dark   (70%; P00102)
Strain Nacional   
Source Peru   
Flavor Twang   
Style Neo-Modern      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
From the land of Mario Vargas Llosa & magical realism.

The implied (or, let's say, the explicit on the brink of illicit) fruit in this bar is ridiculous.

The auto-tune of chocolate bars.

Appearance   4.1 / 5
Color: rose-milk brown
Surface: a bubbling caldron
Temper: another shining star from Cacaosuyo (appears the label swabs its molds with butter)
Snap: hollowed out meteor… voids & air pockets on the broken ridge
Aroma   7.8 / 10
arid as Piura itself… parched white laurel bark… barren save for a dried aguaymanto (aka Peruvian groundcherry aka golden gooseberry) that gets sappy quick -- resin / treacle
rear tea
Mouthfeel   10.6 / 15
Texture: disaggregates into multiple mini-fat balls
Melt: staggered
Flavor   43.4 / 50
tart parting of the tongue --
golden treacle on one side / golden gooseberry the other -> concentrates into marmalade -> underside of white laurel to create a dry finish
Quality   16.7 / 20
One dimensional but an inviting one. Lopsided topside. The profile so bent in a single direction to feel distorted.

Another of Cacaosuyo's juice concentrates at such high express levels to wonder just which of the Inca gods in Peru rains down on these seeds. No prior Piura bars ever exhibit so much expeller fruit. The closest contender -- a distant second: Patric's. Next to this, Pacari Quemazón tastes dilute & Amedei blank.

Doused as though pre-sweetened & flavored cacáo pulp was collected rather than fermented & simply poured into the mix. Doubly so considering the rather pale color which implies a recessive pigmentation gene that often equates to quieter flavor tone.

Conjuring.

INGREDIENTS: cocoa mass, sugar

Reviewed December 8, 2014

  

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