This micro-batch chocolate is crafted from organic cacao beans sourced from Kablon Farms, a 70-hectare biodiverse estate in Tupi, South Cotabato, Philippines.
Established in 1999 by the Pantua family, Kablon Farms has evolved over generations, embracing sustainable and organic farming practices. The farm cultivates a mix of traditional Criollo cacao - introduced to the Philippines in the 1700s via Spanish trade routes - and hybrid varieties introduced in the 1980s for disease resistance and higher yields.
The farm's commitment to biodiversity is evident in its intercropping system, including coconut, fruit trees, and spices. This approach not only enhances the ecosystem but also contributes to the unique flavor profile of their cacao. Kablon Farms is also deeply integrated into the local community, providing employment, supporting local farmers by purchasing their produce for processing, and offering educational farm tours.
By selecting cacao from Kablon Farms, Castronovo Chocolate honors the historical journey of cacao and supports sustainable agriculture and community development in a region recognized as a global biodiversity hotspot.
Ingredients: Organic cocoa beans, organic cane sugar, organic cocoa butter.
Batch Number: 1491
Aromas
Apple Toffee Tree: Sweet and reminiscent of baked apples with caramelized sugar.
Spiced Cashew Butter: Warm and nutty with a hint of spice that adds depth.
Vanilla Bean: Classic, creamy aroma that softens and balances the overall profile.
Berry Jam: A subtle, fruity sweetness with a slightly tart note.
Tasting notes
Spiced Caramel (with Nutmeg and Cinnamon): Rich and dark, providing a warm sweetness with hints of baking spices.
Toasted Macadamia Nuts: Creamy and buttery with a roasted, earthy flavor.
Almond Cream: Smooth and milky, adding a soft, dairy finish.
Shortbread Cookie: Buttery and crumbly, evoking fresh-baked biscuits.
Blue Java Banana: Creamy and tropical, with a soft sweetness reminiscent of custard.
Blackberry Leaf: Slightly sweet with a grassy, herbal note that adds complexity.
Berry Jam: slight sweet tartness towards the end and in the aftertaste.
Appearance (4/4): Homogeneous, glossy, and uniform surface.
Snap (1/1): Clean and sharp, indicating precise tempering.
Tactile Attributes
Fineness (3/5): minor presence of particles.
Texture (5/8): slightly dense with hearty consistency.
Astringency (5/5): absent.
Roundness (6/7): Full-bodied and rich, with an indulgent, creamy mouthfeel.
Melting Point (1/5): Slow.
Flavor Profile and Aftertaste
Primary Cacao Flavor (8/10): Rich and pronounced cacao notes that form the foundation of the flavor profile.
Secondary Pleasant Flavors (10/12): Well-defined, adding complexity and depth.
Secondary Unpleasant Flavors (0): None detected.
Overall Aromatic Quality (3/5): Pleasant.
Aftertaste (3/5): Pleasant and lingers for approximately 8 minutes.
Taste
Sweetness (5/6): Low, balanced, and appropriate for the cacao origin.
Bitterness (5/6): Subtle and barely noticeable.
Acidity (6/6): barely noticeable.
Harmony and Gustatory Pleasure (8/10): Pleasing, with a well-rounded and cohesive flavor experience.
Final Sensation (4/5): Satisfying.
Final Score: 77
This score places the Philippines South Cotabato 72% in the “Very Good” category.
Personal Reflection
On the palate, this bar moves away from typical fruity bursts, presenting a more refined and layered profile. Rich, dark flavors of spiced caramel, toasted macadamia nuts, shortbread cookies, blackberry leaves, and the distinctively creamy essence of blue java banana come together in perfect balance. This bar isn’t defined by acidity or bitterness; rather, the toasted nut flavors impart a roasted depth to the overall experience.
Calling this a “classic” chocolate would be a disservice. There’s nothing predictable or cliché about this tasting experience. Instead, it’s a rare single origin that encourages revisiting, offering a versatility that makes it enjoyable at any time of day, for any occasion.
One of the most remarkable aspects of this bar is how Castronovo subtly dispels the myth of cacao percentage. Consumers often expect a particular intensity based on cacao percentage, but this 72% bar delivers a complexity that feels closer to 80%, proving that percentage alone doesn’t determine the depth of flavor.
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