Fortunado No.4 Especial, USA, Peru, 80%
When I’m tasting a bar, I feel it is my duty to take it slow and really concentrate. There is so much sensory information to observe. You can’t rush it. That is all fine and good in theory. In reality, sometimes a bar just tastes really great and you can’t stop eating it. This is one of those bars.
Now that I’ve tried a couple of Pure Nacional bars, I’m beginning to recognize it by taste. I’m pretty sure I could pick it out of a line-up. It has a sour floral smell that I find quite pleasant. This bar had a nice, woody snap and a smooth texture. The melt was creamy, slow and even. It lingers slightly and finishes a bit like a dry white wine. The production quality of this bar rivals some of the biggest names in mainstream chocolate (Valrhona, I am looking at you). Judging by the packaging, they seem to be shooting for the mainstream market as opposed to the small-batch, craft crowd.
Moving on to the taste, the primary notes are fruit and flowers. I picked up pineapple and under ripe bananas intermingled with hibiscus.The mid-notes are caramel, but it transitions quickly to a mild nuttiness like a cashew before drifting into that dry white wine finish I mentioned earlier.
As evidenced by my confession of rapid consumption, this 80% bar is very eatable. It also happens to be a two-ingredient bar which is great news for those of you who like to keep your ingredients minimal. My personal taste leans towards nutty/roasted bars, but bars like this are opening my mind to the fruity/floral spectrum. I’d buy this again in a heartbeat.
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.