We found the flavour profile of this 70% dark chocolate to be bursting with an abundance of gingerbread spices amongst its rich chocolatey body. The melt of this chocolate is smooth with a fudgy texture.
This bar is made with ‘cacao lavado’, one of Mexico’s three post-harvest processing techniques. Lavado is “washed” fermented cacao, the white pulp having been washed away from the beans within a couple of days of opening the pods. Usually used for making drinking cocoa, this technique has been chosen by Mucho for the particular flavours it brings out in the beans. Why not try the two side by side, for a discount, and discover for yourself the effect fermentation has on the beans’ flavour?
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. Ana Maria started her production of chocolate bars in 2014, and launched this Emiliano Lavado bar in 2019. Mucho’s packaging is delightfully minimalist – and eminently presentable.
The Emiliano Lavado bar had been named after the town in Tabasco where the cacao is produced, called Emiliano Zapata. This town bears the name of a Mexican revolutionary and advocate of agrarianism during the early twentieth century. The cacao had been sourced from a handful of plantations in the area that are working with best practices for biodiversity.
Esther G. –
I found this bar to have a final astringency that I really didn’t like & it took a lot of sucking of alternative things to get my taste buds back. My spouse didn’t have the same issue at all but his tastebuds are different from mine in many foods. The non lavedo bar was perfectly edible