This tasting includes the tasting of the following chocolates:
KANKEL ORIGINS PHILIPPINES
I was excited about this variety by the tropical fruitiness of its palate, the exotic origin and the refreshing touch that managed to transport me to its origin, that is what we have sought from the Philippines. If I can transfer you to Tupi, the region of the Philippines from which it comes, I will have achieved my purpose. One last traveller’s note: the name of this region derives from the word Tufi, vine … sometimes the destination is capricious for a Riojan.
KANKEL ORIGINS PERU
The slight bitterness and the tropical acid touches reminiscent of passion fruit with dried fruits were the notes that made me fall in love with this variety the most. Its color and marble are evidence of its cultivation between the snowy mountain ranges of Mountaln and the Titicaca plateau, an idyllic place to which this appreciated variety, Chuncho, transports you. One last traveling note: the Matsiguengas indigenous people still use it today as a commercial exchange currency.
KANKEL ORIGINS MADAGASCAR
If there is a traveling variety, like me, this is it. From Venezuela to Mexico, then to the Philippines, passing through Java, to finish in Madagascar, the red island. A fertile and fertile soil in which the mixture spreads, amalgamates it and favors the red fruit acidity that surrounds this variety. One last traveling note: today the plantation of a retired Swedish diplomat named Bertil Akesson treasures a cocoa of unsurpassed quality, a stranded globetrotter.
KANKEL ORIGINS INDIA
Fresh and tangy, the fruity aromas of ripe mango coexist with spicy woods. India has something that envelops, that permeates everything with contrasts and transcendence. One last traveling note: the British East India Company was a pioneer in bringing the first cocoa beans from Indonesia to India, there, small cooperatives of hardworking farmers have developed an agriculture that fascinates and amazes in equal measure.
KANKEL ORIGINS UGANDA
Elegant and complex, delicate and deep, the duality that is manifested in the varieties of this area is extremely attractive. Red berries, honey and hazelnuts run over in the mouth with pickled sensations of figs and dates for a subtle finish with notes of toffee and wine fruit. One last traveling note: in the Semuliki forest, a corner of Uganda, the small farmers who grow cocoa are sowing a future and prosperity.
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