Chocolate Banquet Reviews Our Honduras Bar!
Today’s La Masica, Honduras 70% Dark Chocolate bar (Batch #0018) from LetterPress Chocolate LLC (Los Angeles, CA) was made with cocoa beans grown in/at La Masica, Honduras.*
This bar contained only two (organic) ingredients: cocoa beans and unrefined cane sugar. It had a very pleasing smooth, dark chocolate aroma, and black raspberry or loganberry (raspberry-blackberry hybrid) flavor with a hint of cafe latte.
Tasting notes on the packaging read as follows: raspberry, mocha, cedar.
*Honduras was once a major exporter of cacao; however, a 1979 hurricane (that destroyed cacao trees) and other factors slowed down production for many years. It’s encouraging to see more chocolate coming from this area in the past several years.
The government has funded programs that help farmers produce fine cacao and chocolate makers in the U.S. have both contributed to and benefited from local, in-country expertise. La Musica is affiliated with FHIA, a non-profit “agroforestry project that serves as a gene bank for other projects in Honduras,” and in today’s case benefited from the presence of an expert in fermentation (Daniel O’Doherty) and related in-country expertise crucial to producing great cacao for chocolate makers.