The Wild Beniano cocoa from Bolivia remains loved by us. Certainly if a chocolate maker like Fossa brings out the best in it.
No acid, no bitter, but a lot of taste. A good example of how you can conjure up so many rich and warm flavors with just cocoa and some sugar. A chocolate like a nice warm blanket. You taste honey, slightly nutty, floral. A very pleasant sweet and very long aftertaste in which a lot is happening. Very creamy. Rich.
Because of all this, chocoladeverkoper Emma thinks it is on the (too) sweet side. And then think quicker about chocolate milk. She does like bars that are more challenging.
And indeed, for a 70% pure chocolate there is (especially due to little acid and bitter) a very sweet experience. But chocolate seller Paul likes that again.
And since I am making the description here you will get an enthusiastic story. But that is the same as with beer lovers. Everyone has their style preferences. The one likes very bitter IPAs. The other of more sweet / bitter Porters. And another always goes for the most sour beers.
In its style, a honey-sweet Bolivia chocolate, this is a great example. Nice (perfect?) Structure.
Read more about Beniano cocoa at C-spot.
What Fossa says:
The Beniano heirloom cocoa are very small beans that are packed with an incredible taste. They are roasted along the Beni River with the indigenous Cambas community. They are then fermented and dried at the Tranquilidad Estate.
Enjoy these floral and warm nutty aromas from this special cocoa “
Tasting notes from the maker: Floral honey, hazelnut, caramel.
Ingredients: cocoa 70%, sugar.
Allergy note: made in a facility that also processes nuts and milk.
Vegan & gluten free.