Argencove Masaya 70-Percent Dark Chocolate Bar

50 gram bar - Granada, Nicaragua

The beans for the Masaya bar are grown in the historic Masaya region of Nicaragua - one of the many unique micro-climates in and around Granada.  Masaya is an area with many active volcanos.

Silver: 2021 International Chocolate Awards Winner for Micro-Batch-Plain/Origin Dark Chocolate Bars.

Ella's tasting notes:

The Masaya bar melts quickly, releasing a host of complex flavor notes. The texture is smooth and creamy. The bar begins with rich, earthy chocolate notes, followed immediately by intense lemon. The lemon gives it a brightness, and the fresh lemon notes transition to grilled lemon with hints of cranberry, followed by green banana, then caramelized banana pudding, but still with the bright lemon notes. 
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To The Nose - To a light sniff it smells like chocolate. To a big inhale there seems to be a bit of cherry or sweetness to it.

The Break - a good break not exactly a snap.

First Bite - not hard but firm

First Melt - dark, that cherry smell comes thru to the tongue

Second Melt - the cherry is less pronounced and more richness of a dark chocolate. If you push the melting chocolate with your tongue towards your front teeth you might get the hint of cherry.

Bite Away - The bite is good. You get a a more pronounced flavor of spices, including a hint of sweet cinnamon.

Silver Award-winning micro-batch – Plain/origin dark chocolate bar of the 2019 “Americas” Bean-to-bar and Chocolatier Competition category of the International Chocolate Awards.