USA, Ecuador, 75%
The packaging on Guantupi has the same format that ChocXO has been using on their other packages: including a information on the bean used including the grower, flavor and genetics. I haven’t seen genetic information on a package before and it’s a welcome addition. Once you’ve opened the sealed foil you’re left with a very smooth and buttery looking bar. Everything ChocXO is doing is very pleasing.
It smells floral and delicate, a little like strawberries powdered with confectionary sugar or rose petal honey. Floral smells can fall into musky or musty territory but the aroma here is drier and more refined.
You’ll notice the extra cocoa butter right away. The bars melt is thick and heavy and quite mouth filling, and this plays a factor in the base of the flavor. The bar is 75% dark bar but it feels like a dark milk bar; although the flavor doesn’t taste milky the floral sweetness, and the mouthfeel, give the bar a feel like hot drinking chocolate. Other supporting flavors like vanilla, berries, rose and a hint of nuttiness give the bar a very dessert forward profile. Letting it melt in my mouth it reminded me of lokum or other gelled desserts. Biting down presses the flavor of strawberries out of it.
The bars richness and sweetness make it very easy to eat if you have a sweet tooth like I do. And the floral and berry flavors just enhance the ease this bar does down with. If you like the creaminess and richness of European bars from Pralus and Bonnat you’ll find a friend in ChocXO.
Being the son of a chocolatier Chris has always enjoyed talking about chocolate as much as he loves eating it. He’s an artist and designer as well as a co-founder of the Chocolate Codex.