This bar has little of the fruitiness I have tasted in other Peruvian chocolate. Perhaps this is due to its fairly high cacao percentage, which also leads to a good deal of bitterness. There is also some "chalkiness," a term I use to describe an of astringent effect with no sweetness. When this bar is chewed rather than allowed to melt on the tongue, the chalkiness is greatly diminished and some fruit and sweetness emerges. 6.7I brought this bar with me on my recent trip to London and Ireland. My intention was to review this bar and two others during my trip, but in the end the review had to wait for my return home.
During the trip I had my eye out for local dark chocolate, most, if not all, of which I would not find in San Francisco. The selection of chocolates from Ireland shown here will be reviewed in future posts, along with some that I purchased in London.
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