Description
TASTING NOTES
We found this bar very fruity from the outset, with cherry notes followed by some hints of coffee and caramel. The finish is a little vegetal and earthy.
ABOUT THE MAKER
Ana Maria started Mucho Chocolate in 2012 as a Museum to showcase Mexico’s rich heritage in chocolate. She quickly realised that there was a huge gap in the market for fine Mexican chocolate, and she has set out to highlight and reveal the amazing variety of cocoas and cocoa growing regions in Mexico.
THE BEANS
Carmelo is a type of cacao that comes from a particular plantation in Tabasco. Because of its quality, seedlings have been spread among many cacao producers in Mexico. However, the name has been registered by the owners of the La Joya plantation. So, although many plantations grow this varietal, only they can use the name. To avoid confusion with its customers, Mucho has decided to call this bar Jesus Maria, after the plantation where it sources these beans.
