Cocoa beans from the Maranon River Valley in Peru have produced a number of extraordinary bars, and this dark from Ritual is no exception.
The smooth and pale chocolate has a fruity, floral profile. We tasted juicy sour cherries with a sherbet edge. A delicate astringency mixes with the lighter fruit notes. Sharper flavours give way to a sweet finish with just a hint of spice. The naturally buttery bar has a creamy mouthfeel and nice melt which allows the waves of flavour to slowly wash over your tongue.
Anna and Robbie from Ritual first tried a batch of these newly discovered beans in 2010. They described this as being ‘the best chocolate we had ever tried’ at the time. From then on they were dedicated to getting their hands on more of these beans. They wrote to the Pearson family who had discovered the beans and asked for some. After three years a great deal of begging and sending them a number of samples to prove they were worthy, Anna and Robbie were finally able to get hold of these rare beans.
Taste the bar for yourself and you will see that Ritual’s Maranon was well worth the three years wait for beans!
Handcrafted in small batches in Park City, Utah, bean-to-bar chocolate is created using classic European methods met with a modern American flair. Free from added flavours and sourced from the highest quality cacao, each bar is an authentic expression of flavour.
Cacao Percentage: 75%
Cacao, Organic Cane Sugar, Organic Cocoa Butter
Davies and Stout spent about a year researching and testing different methods of chocolate making before they launched Ritual Chocolate in Denver, eight years ago. They started with one bar and slowly added more over time. Now, they have 13 bars and make everyone at their shop on Iron Horse Drive.