Origin: Venezuela

Type: Criollo

Deep, heady, rich, alluring.  Do I have you yet?  Sometimes a chocolate's gestalt's impression is what lingers, and that's the case here.  If you know Chuao, then you are probably not too surprised by this description.  If you don't know Chuao, might I suggest, that if at all possible, get acquainted.  Ok, that is about as hard as my pitch gets.  

What you think when you hear the  word “Chuao” seems to be a good indicator of how much time you spend thinking about chocolate. 'HUH?' may mean this is the first time you have visited here.  A exclamation may mean you are well read about chocolate and have heard just how great it can be.  I would fall into the latter category. 

 Honestly, I have to tell you I was just not drop dead thrilled when I received a sample of this.  There is SO much hype in the chocolate industry.  Criollo this, Criollo that, Venezuela Criollo, blah blah blah.  And my attitude stems from the fact that where as much of the chocolate sought after IS good, it isn't THAT good.  It's talked about and sought after more than anything because it is rare.  And frankly, the price I was shown also made it's point about how rare it is - more than some of my retail prices.

But, in this case, we, I have to admit, immediately after roasting it I was simply hit by this glorious blast of cocoa aroma.  And I thought, hrm, maybe there is something here.  Maybe I really did have my hands on some of the really good but limited supply the Chuao plantation puts out each year.

The roasted beans were heady in chocolate aroma, tangy fruit and deep dark fruits.  As chocolate, those flavors stay there and others come to life.  Toasted almond, figs, starfruit,  and a host of others.  It's odd, I'm actually a little hard pressed to nail down from a flavor stand point why I am so impressed by this bean, but I am.  It could be just the rich melange of flavors.  CHOCOLATE.  I think that says it.  But it's more too.  It's both complex and simple at the same time.  it's not in your face, but it's not boring either.  It's simply....divine.

So what in the world did I do to make this test chocolate?  I wish I could give you the secret but I fear there simply isn't one.  It's the bean.  Upon writing this review I've tried two batches.  One I roasted pretty heavy, beans popping.  The other much lighter.  Both were great.  The lighter one was fruitier, hints of vanilla and more citrus, the darker one more like the descriptors above.  Both full of chocolate and sublime.

I've have taken to giving some roasting guidelines lately.  In this case, I am not. There are lots around, and most will work.  I've found it to be a well behaved bean.  Maybe not the very first bean you ever want to roast, but no tricky either.  About the only suggestion and comment I will make is moderation is your friend.  70-75% seems like a good percentage for this bean.  More than that and some of that indefinable balance seems to go away.  It's still good, but in my opinion, the intensity is well...too intense and enjoyment wains and if we are not doing this because we enjoy it, I'm not sure why to do it. So please enjoy it.