Unique origin chocolate variety
Hans-Peter Rot: 28-Jul-2006
Unlike the bar encountered by fellow reviewers, this Guyave bears no similarity whatsoever. Instead, this Guyave dons a much lighter coat, one that takes on a pumpkin colored thread and is therefore suggestive of something entirely different than an overly dark roast. Indeed, the aroma further supports this as the nose is bombarded by nothing of notable merit: vanilla and sweet spice hind under a veil of sweet nothings that might fool you of a lower percentage.
Finishing an entire bar of Guyave is a test of endurance and an outreach of false hope. What we have here is a very uniform profile of exactly what the aroma conveyed. I’ll repeat in case you forgot: “”vanilla and sweet spice hide under a veil of sweet nothings that might fool you of a lower percentage.”" Texture is not surprising, considering; it lumps together unevenly in a somewhat smooth melt but it’s also dry at times, sometimes being exacerbated by the chocolate’s insipid flavor.
In the past, Guyave was bustling with flavors inimitable to a rain forest: fresh leaves, unripe bananas, mangoes, etc. But now we see a deforested Guyave, one whose flavor reflects a barren landscape rather than a lush tropical setting. If a chocolate’s success is based on flavor, then apparently the 2003 crop was not exactly what I would deem successful since this bar won’t satisfy anything beyond a sweet tooth. I understand clearly that crops and therefore flavor can fluctuate on a yearly basis, but if the differences are this drastic, then yes, 2003 seems to have been a “”bad”" year. “”Disappointing”" is indeed an understatement.
Alex Rast: 29-Oct-2005
Chocovic’s most successful varietal, well-balanced for a Trinitario. Like most Trinitario chocolates, it’s very complex and full of flavour notes. A dark roast prevails here, so this bar will be of interest especially to those who prefer these more brooding, coffee-like chocolates. Chocovic’s style leans towards the darker side of things, and this is probably the reason for this bar’s success in comparison to Ocumare: a Trinitario fares better under a dark roast, in general.
Guyave looks very dark indeed, nearly black, and this suggests roastiness already, especially since it’s more of a neutral brown-black than a purple-brown. There are some finish imperfections – bubbling and chipping – but these are minor. Aroma, as well, is somewhat minor, not very intense, mostly coffee with the most fleeting suggestions of wood. This one doesn’t have the wondrous aroma of Ocumare.
Nonetheless, the flavour is excellent and complex. Initially it’s got a creamy flavour to it, perhaps a little bland but more is to follow. Next the coffee power hits, and some bitterness too, but quickly thereafter a smoky flavour of hickory or perhaps tobacco pervades, smoothing over the bitterness so that it’s only a brief sensation, enough to give a little jolt to the senses and prevent you from going to sleep. It’s nice how Chocovic has managed to get this interesting progression that keeps you fascinated and builds continuous satisfaction throughout the length.
Texture isn’t bad, definitely above-average in smoothness, but slightly dry, a bit astringent. The dryness, though, complements that deep-roasted flavour, which is the signature of this bar, a bit like the memory of an evening around a campfire, sipping soothing, warm coffee. This is a chocolate that will warm you in very much the same way.
Martin Christy: 2-Feb-2002
Smoky aroma. Slight mustiness in the taste, soon overwhelmed by strong citrus and an easy melt. A hint of mint in there too. Fudge in the texture, toasted almonds in the length. A very good Trinitario, more like a Criollo.