Just tempering the Puerto Rican 80% couverture chocolate sent by my friend Eduardo Cortes of Forteza chocolate on the Island. I’ll be out at the farms in Puerto Rico in May. Eduardo describes the chocolate as
El chocolate más exclusivo hecho con las limitadas semillas de cacao de fincas en el oeste de Puerto Rico. Un chocolate de origen con un balance extraordinario de sabores florales y toques de nueces, café y cacao tostado.
The chocolate has an unusual balance of floral and fudgy notes, and the deeper roast creates nicely contrasts the delicate aspects. Cacao Connoisseur’s Club members will receive the first batch as their April bar of the month.