Richard's Rating: 7.0
Nube, which means Cloud in English, was made with cacao from a specific location in Ecuador. Owners Santiago Peralta and Carla Barboto would not reveal the region when I spoke with them at the Northwest Chocolate Festival.
The chocolate had 70% cocoa solids (including added cocoa butter). Sunflower lecithin was used as an emulsifier. All of the ingredients other than the sunflower lecithin were certified organic by both the USDA and EC.
The 50 gram bar came enclosed in a black plastic pouch inside a silver paper box. The bar was scored into 15 pieces. There was no production or best before date.
The color of the chocolate was a medium brown Bracken (PANTONE 19-1015). The appearance and temper of this bar were disappointing. The surface of the bar was smooth except for the bottom, which was uneven with swirls you could see and feel from cooling too quickly. The sheen was uneven. There were some other minor imperfections as well: some scuffing, adhered bits of chocolate, and two tiny bubbles. The snap was medium soft and the break suggested this bar was not tempered correctly.
Nube had a powerful rose floral scent. The aroma also included some fruit, earth, and spice, but the scent of roses was dominant.
After initial fruit, sour, and sweet flavors, the chocolate quickly revealed the taste of an intense floral rose flavor like that of the aroma. Earth and spice were also present, but subdued in comparison to the rose flavor. I also tasted vanilla, even though there was none added.
The melt was smooth, with a slightly chalky texture. The flavor lasted about 25 to 30 seconds after the chocolate was gone, giving it a medium length. The finish was sour, somewhat astringent, and slightly acidic.
In spite of the production flaws, which Pacari will surely resolve, the unique aroma and taste of Nube make it a chocolate that should be experienced.
Pacari Nube is not yet available for purchase online.