Richard's Rating: 8.0
The cacao beans for La Joya are not merely single origin, but also come from a single plantation, La Joya, in Tabasco Mexico. The beans are labelled Criollo Blanco, suggestive of a porcelana variety with white cacao beans.
Made with 70% cocoa solids (cocoa mass and added cocoa butter), the chocolate also contained sugar and soy lecithin. The paper box included two unscored 50 gram bars sealed in plastic and had an opening through which you could see the chocolate inside. The bars were separated with a thin sheet. The batch number was 110506 and the best before date was October 2013.
The color of La Joya was a medium light brown Madder Brown (PANTONE 19-1331). The top surface of each bar was smooth and semi-glossy, with a text imprint of "CACAO SAMPAKA". The sheen was uneven, with just a few tiny bits of adhered chocolate. The snap was hard.
The chocolate gave off an aroma of spice, fruit, and some roast. The spice included a scent of cinnamon. The fruit was a combination of a raisin, prune and berry.
La Joya's taste began with some spice and sweetness. The spice flavor included chili pepper. Fruit then came forth, with flavors of citrus, raspberry, and lime. I also tasted a tobacco roast and some sourness.
The melt was smooth. The chocolate flavor lasted about 20 to 25 seconds after the chocolate was gone, reaching a medium length. The final aftertaste was somewhat sour and slightly acidic.
You can purchase La Joya online directly from Cacao Sampaka for €9.30 in Spain, or from Caputo's for $13.99 in the United States.