I first tried this bar during Hazel Lee’s Taste with Colour workshop in November at the NW Chocolate Festival in Seattle, WA. Luckily there were some for sale at the show. (This bar is the reason why bubble gum is listed as a tasting note on her flavour map).
Mission Chocolate is a small batch craft chocolate maker located in Sao Paulo, Brazil. This inclusion bar has the dried pulp of cupuaçu scattered generously on the back of the bar. Cupuaçu (Theobroma grandiflorum) is related to cacao. The three ingredients in this Brazil 2016 harvest bar are cacao, sugar and the cupuaçu.
Mission Chocolate 75% Cupuaçu Bar (Pic taken in Port Townsend, WA)
Mission Choclate 75% Cupuaçu Bar Brazil Harvest 2016
Color: The chocolate is a medium brown with a candied ginger look to the cupuaçu.
Nose: Apricot, mango, golden berries with a jammy sweetness.
Pic of top of the Mission Chocolate Cupuaçu Bar
Texture: Very smooth chocolate and a dried fruit texture.
The Dried Pulp of the Cupuaçu
Taste: Golden fruit, white currants, mango and bright acidity.
Finish: A long finish with pineapple and Juicy Fruit gum notes developing at the end.