Askinosie

USA, Davao, Philippines, 77%

CX# 76596

Read about our each part of tasting system by starting here.
ChocolateCodex_Askinoise_Davao_77%
ChocolateCodex_Askinoise_Davao_77%

When I shop for chocolate, I am always on the look out for bars of unfamiliar or unusual origin. This Askinosie bar marks my first exposure to cocoa from the Philippines. One thing I appreciate about Askinosie packaging is the generosity of information. By reading the package I learned that this bar was made with cocoa butter pressed from beans of the same origin. Chocolate makers often add additional cocoa butter when making bars and more often than not, that cocoa butter comes from a different bean. By using the same beans, Askinosie is keeping the bar truly single-origin. Thumbs up to that!

ChocolateCodex_Askinoise_Davao_77%
ChocolateCodex_Askinoise_Davao_77%
ChocolateCodex_Askinoise_Davao_77%
ChocolateCodex_Askinoise_Davao_77%

This is a glossy bar with a crisp snap. The aroma is boozy, like madeira. The additional cocoa butter makes for a creamy melt. Green flavors dominate this bar; green grass (cut and fermenting), green bananas, underripe pineapple and a squeeze of lime. On the low-end there is the deep roasted notes of burnt sugar and a sprinkle of cinnamon. The overall profile reminds me of the Marou bars from Vietnam. I’d love to try more bars from this origin to see if there is a common thread. And that, my friends is the fun part of tasting chocolate. You get to compare and contrast and discover the way beans communicate. This bar is high-pitched but well tuned.

ChocolateCodex_Askinoise_Davao_77%
ChocolateCodex_Askinoise_Davao_77%

Askinosie, Davao, Philippines, 77%, CX#76596

Ingredients: cacao, cane sugar, cacao butter

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ChocolateCodex_Askinoise_Davao_77%
Chocolate-Codex-Contributors-Jasmine
Jasmine/Vancouver

Jasmine co-founded Chocolate Codex as a way to share her enthusiasm for chocolate. She has a certificate in Chocolate making from Ecole Chocolat and she runs a foodblog called The Blenderist.

@theblenderist

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