This bar was made from purely Venezuelan cacao (grown in the village of Todasana, hence the name). I believe I have reviewed Chuao before, but if you’re interested in learning more about them and their mission – organized by the Aguasanta Growth Initiative – check out their website.
The aroma was at first of a sweet caramel, which gave way to fruitier undertones.
The first flavor I detected was banana. The banana flavor remained in the forefront for the entire process, but as it melted other tropical fruitiness came out. The fruitiness prevented bitterness while not being too sweet – a good transition bar for anyone afraid to try really dark chocolate.
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