Info Details
Country USA   
Type Semi-Dark   (66%)
Strain EET   (probably of the early series)
Source Ecuador   (Los Rios; Cotopaxi; Moraspungo; Hacienda Limón)
Flavor Sugar   
Style Mainstream      
The third in a 4-part series on the Inaugural Collection of the Heirloom Cacao Preservation initiative (HCP).

Due to the C-spot's® involvement in the project, this chocolate is unrated.
Appearance   -- / 5
Color: Iight brown…
Surface: … weathered leather
Temper: semi-buffed
Snap: partially gagged
Aroma   -- / 10
canned prunes sopping in their syrup further sweetened by honey
Mouthfeel   -- / 15
Texture: a little Wax Factor™
Melt: fairly urgent
Flavor   -- / 50
sets off simple chocolate -> brief purple / black fruit (flirting between prune from the Aroma & blackberry from Ecuador's past) -> candy corn -> Earthen caramel x cashew -> barley malt anticipates huge biscuit which leads to cookie dough to Oreo® sandwich (no burn whatsoever; just straight cream cake) -> classic Arriba-like astringency
Quality   -- / 20
A Triscuit® / a biscuit / a basket full of / chocolate… with cookie / candy-like impressions.

From Samuel Von Ruttes' 230 hectares / 568 acres of rather monoculture cacáo. Visited by this site via chocolate made from his cocoa under the Orecao label in the Summer of 2012.

Underwhelms with sweet, innocent charms. For instance, the caramel in this type owes largely to a 34% caning. That hi-sugar also hastens the melt some, quickening the dissolve, though Guittard -- the appointed barsmith of the HCP who generously donates its time & talent -- as ever integrates the elements seamlessly.

Despite the nearly cloying level, it is possible to taste up through the sweetness to this cacáo's stronger suite. For Heirloom III's higher glory, see Millcreek Cacao Roaster's Ecuadorian which overshadows with its more potent cacáo-content.

INGREDIENTS: cocoa mass, sugar, cocoa butter; CBS (Cocoa mass / Butter / Sugar ratio): ~3:4:4

Reviewed February 13, 2014


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