Pure 71% chocolate from Land Chocolate from London. Made with cocoa from Nueva Guinea, Nicaragua.
Taste note of the maker: floral, berries, liquorice.
And so you see … one should certainly not shout too loud ‘chocolate from country X tastes like Y’ – compare with other chocolates from Nicaragua. Hopefully you know – it’s a combination. Yes, cocoa from Madagascar often tastes extremely red-fruity, but that is also because a lot of the cocoa comes from the same plantations (Akesson’s). There is variation between plantations, of course also between planted cocoa variety, taste certainly differs per harvest and so on.
In terms of taste experience, we mainly stay in blueberry and the drop direction, the florals we did not find yet – very tasty!
All in all – enough to tell about – we do elsewhere here and there – for here at least nice to recommend especially what different chocolates of cocoa from Nicaragua try. This, and then the Nicaliso of land. A Nicaliso from another maker, other cocoa from Ingemann or other from Nicaragua. Enough choice for a nice tasting with a single country as a theme.
One of the nice extras of good chocolate is that the origin of the cocoa, in addition to the great influence on taste, can also stimulate your topographical interest and knowledge. Because if you read that this chocolate is made from cocoa from ‘Nueva Gunea’ (as the package mentions – although it seems to us that a misspelled version of ‘Nueva Guinea’) you want to know … where in Nicaragua is that exactly ? And what does it look like? Nice starting point for a small look, like more often: wikipedia.
Ingredients: cocoa beans, cane sugar, cocoa butter.