Following up on the last MarieBelle bar, my co-worker Sydney W. brought in this single-origin dark bar.
This bar was delicious. It was super dark, rich and creamy, and tasted like it had a bit of sugar, as if it was 95% cacao. But it had no sugar at all, being 99% cacao with a touch of extra cacao butter and a soy emulsifier. I think that sweetness is the flavor of Honduras!
My co-worker Sydney W. found this bar on a trip to New York City.
This bar was very tasty. The chocolate bar was thin and square, with tiny lumps from the bits of crunchy, freeze-dried banana in it. I really liked it. I have had Honduran chocolate before, and it always tasted like it was artificially sweetened. This one did not, but it also had no singular notes of any kind. It was just good dark chocolate and yummy banana bits.
I tried another bar from the Hotel Chocolat collection that my co-worker Michael K. bought in London.
This bar (which unfortunately I ate before remembering to photograph) was 72% cacao from Honduras. It had a really unusual flavor, a minty fake-sugar aftertaste, as if it was made with xylitol, but the label says it’s just chocolate and sugar. I have had only one chocolate bar from Honduras before, and it had a similar flavor, so I am thinking that it is the single origin flavor of Honduras, the flavor of xylitol. How crazy is that?
We finished the week of Letterpress chocolates with this bar from Honduras.
This bar was unusual. It had a cool sugary aftertaste, like the kind I associate with sugar alcohols like xylitol, or that you can taste in mint candies, but there was no other strong flavor, other than chocolate. I still liked the bar, but not as much as the others this week. Some of my co-workers thought there was a fruity taste, except one guy who thought it tasted like mulch. I am beginning to think that some of my co-workers might not be sane.
I realized before we tried this bar that it was my first ever chocolate bar from Honduras. It is becoming harder and harder to find a single origin chocolate from a country that I have never tasted before, but Dini managed to do it. Thanks Dini, for this bar and for all of the Letterpress bars this week. We traveled around the world tasting single origin chocolates from different countries but made by the same company and with the same percentage of cacao. This week reaffirmed that single origin chocolate really does taste different from regular chocolate and from other single origin chocolates. I love the unique flavor profiles, and my co-workers seem to, too. It was quite a week!