Scharffen Berger’s triangular molding adds even more flair to an origin not often attempted. Temper and mold look great, showing the usual swirling and bubbling and causing no alarm, though. For a Venezuelan, the color is defintiely typical, somewhat bright but very red and deep, with a red aroma to match. Spices are present, too, with an emphasis on clove, and then woodier elements come out, and finally cream. It’s complex, no doubt, suggesting a highly unique and exciting flavor not encountered frequently from Venezuela.
Strawberries and cream come on right away, then the flavor turns slightly darker, resembling dried cherries and then a buttermilk-like twang. Floral and also tannic, the flavor seems all over the place, and then shifts again to woody and dark coffee with still an emphasis on mild acid, contributing somewhat of a sour edge to a predominantly dark flavor. Texture is a bit more steady, melting smoothly yet with some moderate grain here and there but nothing like Amedei or Dagoba.
Cuyagua is like the Frankenstein of cacao. It reminds me of Carenero, Sur del Lago, and some Ocumares, all stitched up into one single chocolate. But the similarity to Ocumare is uncanny, mirroring it heavily but to a darker degree, if perchance to rival Domori’s Puertomar, which is of comparable flavor and presentation but of much higher quality than Cuyagua. Notwithstanding, Cuyagua is a good chocolate, but in some ways chaotic and random, seemingly stitched together with several of Venzuela’s typical flavors.
