Review and sensory evaluation of @creminogianduia qualified taster and trainer Istituto internazionale chocolier

Cacaosuyo, is a bean to bar chocolate maker from Peru. This fine chocolate bar is made with cocoa from Peru (Cuzco, Chuncho). Cacaosuyo Chuncho, Cuzco 70% is a dark chocolate with a pleasantly acid taste, with aromatic notes of citrus fruits and berries.

Maker

Cacaosuyo

Cacaosuyo is a bean to bar chocolate maker from Peru. In 2012 three entrepreneurs passionate about cocoa and chocolate, Samir Giha, Eduardo Lanfranco and Iván Murrugarra decided to start producing very fine chocolate in Lima. The original name “Theobroma” is replaced by the current “Cacao” “Suyo” (region, in Quechua language). The name chosen is a tribute to the empire of the Quattro Sui. Tahuantinsuyo was the territory of the Incas empire, made up of four regions: Ecuador, Bolivia, Chile and Peru. Cacaosuyo’s philosophy is to preserve the genetics, aroma and flavor of the original cocoa of all Tahuantinsuyo, in particular that of the Peruvian Amazon, to transform it into delicious chocolate. Genetics play a fundamental role in the production process of Cacaosuyo. In its laboratories Cacaosuyo analyzes various samples of cocoa beans. Each plant is classified in order to discover rare varieties and preserve aromas and flavors that otherwise would risk losing or hybridizing with other varieties. Cacaosuyo collaborates directly with farmers in order to obtain quality cocoa and to help improve the economic, social and cultural conditions of life for farmers and their families. Cacaosuyo processes only fine cocoa from the Peruvian Amazon or from the Piura region, where the extremely rare Cacao Blanco grows. The brightly colored Cacaosuyo packs are inspired by traditional Peruvian fabrics.

Maker country:

Peru

 

Cocoa beans (origin and variety):

Peru

Cuzco

Chuncho

 

Ingredients:

cocoa mass and sugar

Type of chocolate:

Dark chocolate

Cocoa content:

70%

 

Sensory evaluation

Visual examination

Colour: ****
Shine: *****
Homogeneity of the surface: ***

 

Olfactory examination

Aromatic notes:

floral, fruity, herbaceous

Aromatic intensity: *****
Aromatic complexity: *****
Aromatic finesse: ******

 

Auditory examination

Sound (snap): ******

 

Tactile examination

Hardness: *****
Melting point: ****
Tactile finesse: ******
Roundness: ****
Astringency: –

 

Taste examination

Sweetness: **
Acidity: ***
Bitterness: *

 

Retro-olfactory examination

Tasting notes:

floral notes, mandarin, grapefruit, cherry, blueberry, raspberry, pistachio, herbaceous, molasses and ginger

Aromatic intensity: ****
Aromatic complexity: *****
Aromatic finesse: *****

Persistence of the aromatic notes: ****

 

Values expressed from 0 to 7 stars

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