Monday, September 03, 2007

Lindt Excellence Cuba

The third of the Lindt Excellence line was the one featuring Sierra de Baracoa cacao beans from the mountainous tropical forests in southeast Cuba, and a cacao content of 55%. The ingredient listing is quite good, sugar (not good being first), cocoa mass and cocoa butter (interestingly, not lecithin or vanilla flavour directly added). The dark colour was quite good, the smell of it good, and the taste of it pretty good. Of the three bars featuring single origin cacao beans, I would say that I liked the Ecuador one best, this Cuba one second, and the Madagascar one last. I don't know that I would buy this bar again, especially at the full price.

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