Fresco Peru 228 70% cacao

This version of the Fresco Peru bar is smokey and more bitter than the Recipe 227 bar reviewed earlier. I taste none of the side flavors noticed in that bar. The finish is very tart. 6.8

My rating assesses my enjoyment of the bar and is not an abstract merit rating. The bar appears well made, but the extra bitterness puts me off. The processing for this recipe is "Medium roast, subtle conche." The label reports that "subtle conche" "softens primitive edge while retaining aggressive flavor notes." The contrast with Recipe 227 is stark, which used light roast and medium conche. The shorter conching and the deeper roasting does result in a bar with aggressive flavors.

Fresco Peru 227 70% cacao

Initially tasted a bouquet of flavors, raisins, cherries and raspberries. This melts into a creamy palette where the flavors merge and diminish. The aftertaste is tart but easy. 8.8

This bar's "recipe" is: Light roast, medium conche.

Nicalizo Nicaragua 72% cocoa

Creamy and smooth, with a touch of bitterness that lingers. Tart notes emerge, blending with the creaminess. Quite a flavor profile! 9.0

This bar is made by Chocolate Naive in Lithuania. When I opened the bar I took care to remove it from the inner wrapper gently, and I was not disappointed to find an exquisite mold that reflects the image on the outer wrapper.  Well done, Chocolate Naive!







www.chocolatenaive.com

Ó Conaill Dark 70% cocoa

Rich in cocoa with a slightly metallic taste. Some "texture" in the bar, not as bold as nibs, but more like some crystallization. Cocoa stays strong in the aftertaste. 7.1

This is the last of the three bars I brought back from Ireland. As mentioned before, this bar contains soya lecithin. This maker is located in Belfast. I could not find a web page, but they do have a Facebook page:

Ó Conaill Chocolate