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!