Impact
The 5th member of the Heirloom Cacao Preservation collection (HCP), so designated June 28, 20014.
Due to the C-spot's® involvement in the initiative, this chocolate is unrated.
Due to the C-spot's® involvement in the initiative, this chocolate is unrated.
Appearance -- / 5
| Color: | purple magnet |
| Surface: | Guittard's most stylized mold -- initialized (literally) with a signature 'G' script |
| Temper: | glimmers |
| Snap: | up-pitched for its percentage |
Aroma -- / 10
archetypal Arriba
big & bold… a rare, broad & deep array (the opposite of its Mindo forerunner), doubly so given the small 1-gram sampler size
dry tannins (cocoa & grape seed) on stone -> raisin -> black currant -> plumes to a gorgeous tea note + ishpingo
big & bold… a rare, broad & deep array (the opposite of its Mindo forerunner), doubly so given the small 1-gram sampler size
dry tannins (cocoa & grape seed) on stone -> raisin -> black currant -> plumes to a gorgeous tea note + ishpingo
Mouthfeel -- / 15
| Texture: | slight nappy powder |
| Melt: | hydro |
Flavor -- / 50
purple fruit explosion (pomegranate) -> honeycomb lattice within stone werks... caramelizes chocolate -> blackberry rush -> evasive orange sweetens into orange blossom honey -> legumes flirt over a lone flickering nut -> classic Arriba stringent film -> concentrated blackberry-black grape jam in the aft-linger
Quality -- / 20
First gleaned from the lowly Mindo bars which in the 77% iteration was denuded of Flavor. Convinced they found the real goods however, Mindo stayed on it. Their diligence & conviction now validated.
The differences over time lay in superior pod selection perhaps, obviously improved fermentation, & a perceptually sweeter configuration (though no more sugar than in Mindo's own "Ecuadorable" 67%) because Guittard leaves substantial volatiles intact where Mindo conched them all out.
A technical curiosity though as to why this bears the Nacional genotype on the label (click image upper right to enlarge) when USDA has published the DNA analysis, as well as prior testing on Mindo's cacáo in years past, both of which indicate the EET Hybrid Series which contains partial Nacional germ plasm.
Appreciable Nac'l backbone nonetheless, everything but the jasmine (replaced of sorts by that orange blossom imprint). A chocolate that just keeps giving from start to finish.
Some may debate certain members of the Inaugural Class of 4 Heirlooms. There should be none here. Heirloom V -- in this specific presentation at least -- is a welcome designation... among Guittard's best single-origin bars ever of its entire line, in league with its Chucuri and Ambanja from days of yore.
INGREDIENTS: cocoa mass, sugar, cocoa butter; CBS (Cocoa mass / Butter / Sugar ratio): ~3:4:4
Reviewed July 22, 2014
The differences over time lay in superior pod selection perhaps, obviously improved fermentation, & a perceptually sweeter configuration (though no more sugar than in Mindo's own "Ecuadorable" 67%) because Guittard leaves substantial volatiles intact where Mindo conched them all out.
A technical curiosity though as to why this bears the Nacional genotype on the label (click image upper right to enlarge) when USDA has published the DNA analysis, as well as prior testing on Mindo's cacáo in years past, both of which indicate the EET Hybrid Series which contains partial Nacional germ plasm.
Appreciable Nac'l backbone nonetheless, everything but the jasmine (replaced of sorts by that orange blossom imprint). A chocolate that just keeps giving from start to finish.
Some may debate certain members of the Inaugural Class of 4 Heirlooms. There should be none here. Heirloom V -- in this specific presentation at least -- is a welcome designation... among Guittard's best single-origin bars ever of its entire line, in league with its Chucuri and Ambanja from days of yore.
INGREDIENTS: cocoa mass, sugar, cocoa butter; CBS (Cocoa mass / Butter / Sugar ratio): ~3:4:4
Reviewed July 22, 2014