I met David De Olier in his chocolate shop in Salento, Quindio, Colombia. He took me to the tasting room and let me taste raw cacao, roasted cacao, and then chocolate from 100% all the way down to 65% dark. He told me he learned to make chocolate during the pandemic, when all the businesses were closed. He watched YouTube videos and bought the equipment, then started buying cacao from a local farmer. And it's good. Really good. We settled on the 65%, which seems to accentuate the fruity, floral aromas of this chocolate variety. It's just three ingredients: cacao, sugar, and coffee.
The coffee infusion this year is one of the DoubleShot birthday coffees: the Castillo produced by Jairo Arcila, fermented with lychee fruit. The intense aromatics from that coffee certainly come through in the bar. I guarantee this one will get your attention.
I decided to import these because they're so good, and I love the idea of supporting someone who is scrappy like me and who learned to use the local resources to produce excellent products. This is a 70 gram bar. Buy three and save.
