Valrhona Andoa 70%

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Valrhona Andoa 70%
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For this bar, Valrhona makes what they call an "Exclusive Blend" with beans from Peru. Does this mean they get beans from different farms all over Peru and blend them together? I’m not a chocolate maker, but I would think this technique creates reliability and consistency, but will often cause a bar to lack defining characteristics? Maybe some of you that are more experienced can weigh in on this for me.
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When I first tasted Andoa, I was sure it was just like Valrhona’s Guanaja, (previously reviewed) so I brought both of them out to try side by side. To my surprise, they are quite different. Guanaja amazed me with a new strong flavor of tea and was far more sweet on the palate, while Andoa has a bitter cocoa powder quality with hard to find notes of peanut and berry. It’s not as complex but is still good and is a dependable dark chocolate. I would say it's perfect for cooking.
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Remaining at the top for me is Valrhona’s Single Estate bar, Loma Sotavento.

Emily Koons