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There’s some cocoa, but it mostly comes through as a vanilla buttercream.
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To taste this bar opens with notes of roasted coffee, similar to a fairly fruity Turkish coffee with flavours of sweet or candied oranges. Placing a piece in my mouth the chocolate has a syrupy texture and a light granular fizz from the coffee, slowly becoming richer and turning towards a buttercream. Breaking off a piece reveals simple and archetypal aromas of cocoa and vanilla. Opening the packaging I’m presented with a simple 6 x 4 mould with a matte gloss finish. My main hope is that the bar expresses some individual qualities and that those blend well with the inclusion. Here I’d mostly expect atypical chocolate notes and flavours of roasted coffee, but probably of a softer variety given that it’s a cold brew bar. I’ve tried a couple of traditional Colombian chocolates made in the country of origin and found them to be roasted fairly dark and so I’m curious as to whether this continues with this bar or if it bares any similarities to Casa Luker couverture. This bar features chocolate produced in the country of origin, but without further details it’s not possible to pin down the specific terroir. Cocoa from the Sierra Nevada region in the north seems to be more singularly distinctive, featuring darker sugar notes, such as dates with roasted nut and honey flavours with some woody notes. Cocoa close to the Venezuelan border tends to be a little fruitier, still retaining some spice but moving back towards red fruits and acidity. Cocoa from the central regions, such as Meta or Santander, has so far to my experience tended to be more chocolatey, less complex, but with earthy and spicy notes. Cocoa in the south west, in regions such as Huila, Tolima and Valle de Cauca, much like the coffee from these regions, tends to exhibit fruity flavours, with brighter acidities offering up flavours of apples or red fruit. So far my experience with this country’s cocoa is limited, but there does appear to be some things that can generally be observed. Colombia has often been a country in flux, with different areas dedicated to native peoples and having had a history of changing power structures and criminal agricultural influences, it’s maybe not surprising to find that cocoa has moved around in unusual ways with both old and new cocoas growing in different regions. Much like Colombian coffee, there is a lot of diversity of flavour with different regions offering different flavour profiles and distinctly individual attributes. Once the chocolate is produced at origin, Coco Chocolatier turn it into one of their flavoured bars in Edinburgh.Ĭolombia, much like some of its neighbouring countries – especially Peru – has a highly varied and diverse terroir, with distinctively different topography and climates available to cocoa growers across the country. This bar is made using Colombian chocolate produced at origin and blended with cold brew coffee, roasted in Edinburgh.