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Chocolate from Ecuador’s beans

October 3, 2010

I picked up yet another chocolate bar from Esselunga before my trip to Oktoberfest, and it was exactly the thing I was craving from an overnight bus ride home and being sick.

This bar really surprised me and I think it is one of my favorite sources of cacao. The bar was decently smooth, though a little difficult to melt, probably due to the lower cacao content, and tasted a little earthy with coffee undertones with a lot less fruit than the Tanzania or Madagascar bar. When it bit a part of it off, it was nice and clean, and overall it was a great chocolate experience.

Next time, though, I’ll have to control myself and not eat the entire bar within the course of a day!

Dai Dai

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