An interesting chocolate, not least for being made in the country where the beans were grown. (Almost all other fine chocolate is made in western consumer countries, not in cocoa producing regions.)
This has a good, straightforward fruity taste, with a heavy influence from the local cane sugar and perhaps from the wood roasting of the beans. Unlike most organics, there are no off ‘earth’ tones and although strong should appeal to those liking medium to strong chocolate.
Alex Rast: 6-Oct-2005
Not the best of the organic chocolates, but not the worst, either. Interesting Arriba-like flavours, but perhaps not vivid enough. Like trying to listen to a great symphony through the walls of a concert hall. A bar with lots of potential, but with much of that potential left sitting on the table.
Opening this bar reveals a nicely finished product – nice design on the bar, good medium-dark brown, and a very commendable glossy finish. It’s a bit uneven, and there are a few bubbles poking through, but there are far more “”rustic”"-looking bars out there. Aroma warns of possible overroasting, mostly coffee, but there are some suggestions of teak in there as well. There is also a blackcurrant fruitiness, which suggests that indeed perhaps dark roasting is the right choice for this bar – otherwise the blackcurrant might be overly forward.
The flavour is rather flat, something of a let-down in view of the hints in the aroma. However, given the probability of a dark roast, such flatness isn’t entirely unexpected. There’s lots going on in the flavour – it starts with blackberry and cocoa before shifting to a vanilla, custardy flavour. Such a profile would be pretty typical of an Ecuador Arriba although clearly this is not this chocolate’s origin. It’s nice that it’s never very bitter, but one longs for more power and flavours more sharply in focus – everything seems damped, like a bell wrapped in wool.
Some organic chocolates feature a distinct brown sugar twang that can be distracting, but used with sensitivity can actually improve the flavour. Grenada’s offering doesn’t have this note, and here is a situation where such a flavour would have improved the flavour decisively, bringing the interesting components into the forefront a little more while adding its own to increase the complexity. It’s ironic that they chose not to make this style. Finally, the texture isn’t anything special, slightly coarser than average and also slightly drier. Here one feels is a great chocolate struggling to get out of a stifling wrapping, overly muffled by poor stylistic choices.
Martin Christy: 1-Oct-2003
Made from an interesting mould that includes an engraving of cocoa pods. Purple brown in colour with a smooth grain, red flecks and the occasional tiny bubble. Snap is quietly sharp.
Distinct aroma with dry woody notes, red wine and perfumed caramel. Initial flavour is strong molasses and dark Christmas fruits. After this strong toffee/caramel and light milky flavours enter. Melt is good, if slightly sandy. Molasses linger in the length, which lasts well with some waxiness at the end.
The balance of cane sugar against the bitterness of the cocoa make this a pleasant eat, and a good choice for an organic.