Indi Ecuador Chocolate

I tried this bar, my final Indi bar from my trip to Seattle. It was made with cacao grown in Ecuador, although not in any more specific location.

This bar was good…but nothing to write home about. It had a nice, deep chocolate flavor, but nothing like their Heirloom Ecuador bar. And it had no creaminess like their Los Rios bar, and it had no metallic aftertaste like their Fortaleza Del Valle bar. It was just chocolatey. And at this price point, I expected more.

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Indi Ecuador Chocolate – Fortaleza Del Valle

I tried another Indi chocolate bar from Ecuador. This was an ultra-single-origin bar from the farming cooperative of Fortaleza Del Valle near the west coast of the country.

This bar was very good. Unlike the earthy notes of their heirloom bar or the hot chocolate creaminess of their Los Rios bar, this Indi chocolate tasted somewhat metallic when you first bit into it and then it faded and the chocolate flavor took over. So it was less of an aftertaste and more of a foretaste. Is that a word?

Anyway, it was good stuff.

Indi Ecuador Chocolate – Los Rios

I bought several chocolate bars from Indi that were sourced from provinces within Ecuador, so they were ultra-single-origin bars. The first one I tried was from the province of Los Rios.

I had had the Indi Ecuador Heirloom bar a few months ago, and it was fantastic, easily one of the best chocolate bars of this year, with deep earthy notes that made it taste much darker than 72% cacao. This Ecuador bar was also good , but it tasted lighter than 72% cacao, and its creamy singular note reminded me of hot chocolate, not earthiness. So while I liked it, the heirloom bar was much better.

Indi Nicaragua Chocolate, Part 2

I decided try the next Indi chocolate, this one from Nicaragua. I had had an Indi bar from there before, but this one was sourced from a single province, La Colonia.

This bar was quite good. It had a deep chocolate flavor, and unlike the other Indi Nicaragua bar, it had a singular note, like sour fruit. Interestingly, I had tasted two other bars from Nicaragua (one my first bar ever from there), both with the same singular note. That must be the taste of Nicaragua!

Indi Peru Chocolate

OK, returning to our single origin tour of the world thru Indi chocolate bars, we had left off at Haiti, so let’s go to Peru.

This bar was made with cacao beans from the province of Marañón in northern Peru. It had a distinctive singular note, similar to cherries, that you could only taste at the end of chewing a bite of it. In that sense, it reminded me of the Nathan Miller Peru bar I had two weeks ago. Both were quite fruity.

More Indi bars to come!

Indi Haiti Chocolate

I tried the Haiti bar from Indi next.

My apologies for the photo. We ate the bar and then I remembered I needed a photo, so I took the picture on a black desk. The bar itself looked exactly like the Vietnam bar or any other Indi bar. And like the Vietnam bar, this one was also made from cacao beans from a small province in Haiti and not the whole country itself. In this case, the beans were from Petit Bourg De Borgnes, a small area in northern Haiti.

This was my second chocolate bar from Haiti. My first one had no singular notes, but this one certainly did! It tasted astringent and nutty, reminiscent of a walnut. It took five co-workers to figure out what it tasted like (one person said it tasted like “peanut skin”), but the taste was quite strong. I liked it and so did my co-workers. I wish these Indi bars were bigger!