WHEN: 26 May, 2009.
WHAT: Taza Stone Ground Organic Chocolate, 80% Dark. Bean origin – Dominican Republic. Batch #195. 3oz (85g). Price range: $$$.
OVERALL RATING: 85
AROMA: Walnut shells, clear fruit notes, but less intense than with the 70%. Overall the aromas flowing from the Taza bars have been amazing potent and pleasant. As I was taking the photos of the tasting squares, I was overwhelmed with the floral fruity scents.
INITIAL IMPRESSIONS: Apples, pine, vanilla.
MIDDLE TASTE – Apple, berries, banana, blueberry.
FINISH: Oak, wood pulp, celery, raisins, citrus late. Never really grabs with anything more than mild astringency – this is smooth enough for me.
TEXTURE: Granular, grainy, rustic texture is still found even at 80% cacao, so I’m convinced the stone-ground process has a lot to do with this after all. I would say that the Chocolate Mexicano is the most granular, owing some of this to the sugar, but the 80% Dark still asserts itself as a chocolate with a personality…and personality goes a long way.
Finally, I’ll take a look at the Chocolate Mexicano – Guajillo Chilli and provide some overall impressions of the Taza bunch.
Disclosures: I paid for this chocolate myself.