Our latest tasting event with Carlos Eichenberger from Danta was truly inspiring. We tasted his various home made origin bars, starting from dried beans and worked out carefully step by step. Carlos works closely together with two ‘finca’s or cacao plantations.
From “Las Acacias” (Criollo) and “Los Ujuxtes” (Trinitario), we were guided along his various percentages from 60, 70 and 75%. The different formulations were very well done, better it seemed than the bars I had some months ago, and it was a treat to discover the potential of Guatemela grown cacao. The cacao flavors from this country are unique, the only bar that came to my mind as reference was Duffy’s “Indio Rojo”. Not unknown to Carlos, who kept going in detail on many aspects of cacao and sharing his passion and knowledge with us.
On top of the range, Danta now also offers their Chuao bar, one that certainly deserves your attention. The roast is in between Amano (too light?) and Pralus (too much?). Carlos’ mild version puts this bar one a good spot amidst the growing Chuao releases. A creamy melt with various very gentle tones makes it a very pleasant experience.
We then also compared the Chuao’s from Pralus and Domori, which unfortunately weren’t in best shape, and didn’t match Danta’s freshness. Carlos also brought Chuao beans to taste, which were delicious! Finally I treated all on a single estate bar from hacienda San José, Venezuela, made with the Canoabo Criollo variety. Great way to end this evening.
Thanks to Carlos for being a wonderful guest and taking all who attended down the cacao trail. Next tasting event is soon, some themes in consideration, so keep an eye on our events and I hope to seduce you to join Choqoa.