Camino Verde; Fortunato No. 4; Guantupí; Yaguachi

by Chocxo
Info Details
Country USA   
Type Dark   (72%; 80%; 75%; 70% cacáo-contents)
Strain EET   (+ Nacional)
Source Ecuador   (+ Peru)
Flavor Earthen   (mainly; occasionally with Spices/Herbs crossover)
Style Mainstream      
A Chocolate Blast –- 4 reviews in 1. Overall rating & metrics (upper right) reflect a composite average of each bar's individual measures.


Women’s worries about their vaginas are often health-related. But at least 30% of their questions take up other concerns. They want to know how to shave it, tighten it & make it taste better. Ahhh, a shared passion with chocolate makers who also seek better taste.

A strikingly common concern is how to improve its odor.

According to Google search data, women are most frequently concerned that their vaginas smell like fish, followed by vinegar, onions, ammonia, garlic, cheese, body odor, urine, bread, bleach, feces, sweat, metal, feet, garbage & rotten meat.

In general, men do not make many Google searches involving a partner’s genitalia.

Has it always been this way or just a symptom of digi-tech times?

Kanye recently asked Sir Paul so “how was pussy in the 60s?”.

Bushy, Mister Yeezy. The same difference as a shaved mons ara because love supposedly transcends unless a guy only thinks about his own dickhead, & gb/wifey’s just another accessory.

Some fruitarians who rarely if ever experience gas & whose B.O. sweats tangerines, claim less sushi / more chocolate will reduce such Google searches.

Upside bonus: perfumes or cologne strictly optional.
Appearance   3.6 / 5
Color: mainly antho-purple, even the Fortunato no.4 (though a shade lighter)
Surface: serviceable
Temper: kiln glazing
Snap: well articulated
Aroma   8.8 / 10
Camino Verde 72%
the scent of Vincente "Camino" Norero's 'floral' ferment &, moreover, horsetail for an herbal trail

Fortunato no.4 Especial 80%
a case of the drupeys as in stoned drupe fruits with blossoms attached + a drop of algarrobina sap in bituminous earth…. especial indeed

Guantupí 75%
archetypal Arriba -- herbal-meadow / forestry tethered to a deep dark vein (black tea)

Yaguachi 70%
solid cocoa base with a nut head on it, then powders flowers on the nose
Mouthfeel   13 / 15
Texture: textbook
Melt: swells
Flavor   41.2 / 50
Camino Verde 72%
choco-peanuts (the latter the CCN component of Camino Verde's crop stock) -> straw hay / rear tonka (very Verde) -> floral puff juxtapositions against those peanuts -> mallow dominates the aft-impressions

Fortunato no.4 Especial 80%
a rare, for this varietal, genuine chocolate bang + an ever rarer rye / caraway for this or any cacáo -> creeping eucalyptus, then mint (somewhat more characteristic for Peru Nac'l) -> charred cocoa at the edge -> Girl Scout® nut-patty finish (& that ain't bad)

Guantupí 75%
wayward beginning…. climbing vines & legumes -> oncidium sherry (think cocoa-vanilla bud) & bar on -> black tea tracers -> settles into a basic coffee-chicory-cocoa complex -> leans close to clove without reaching it -> lively sugar surge to the windup including a banana propensity -> stringent grip at the last

Yaguachi 70%
light tannic cocoa dust -> streaming super-sweet cream... for miles & miles over banana terrain & the custardy abui -> frangipani-fig (succulence re-flavored) -> dry cocoa exit
Quality   14.4 / 20
Camino Verde 72%
Balao, Ecuador;
'Peanuts ' Flowers' in a freak frankenbar. Odd, even bizarre, but rare. In this everything-&-anything goes-world, it fits together comfortably.
Score another spellbinding Camino Verde if for no other reason that its artifice (doctored ferments) manipulates with veracity.

Fortunato no.4 Especial 80%
Damn unusual: a fiery chocolate by Marañón Canyon, Peru standards.
Chocxo overprocesses; doubly so for such a delicate cultivar that cries out for gentle spa-level treatment. Gone, for instance, are this canyon's notable floral pockets, subjugated into vaporous herbs.

Guantupí 75%
Los Rios; Cotopaxi; Moraspungo; Hacienda Limón
Crafted in part from Samuel von Rutte's Heirloom III cacáo grove.
Overbeaten in the refining stage which dulls the bio-compounds (& the senses) leaving none of this property's traditional tags intact.

Yaguachi 70%
Guayas Province, Ecuador
Easy & winsome from pole-to-pole… no let up / let down, ditches or glitches. The sleeper of the set & the best of it by far.

INGREDIENTS: cocoa mass, sugar, cocoa butter, sunflower lecithin (except Fortunato no.4 Especial 80% no lecithin)

Reviewed March 24, 2015


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