Richard's Rating: 7.0
All of Fresco's chocolate is made in their nut-free facility. Rob Anderson uses only three ingredients: cacao beans, cocoa butter, and cane sugar. 225 had 70% cocoa solids and 30% cane sugar.
The bar came wrapped in gold foil-sided wax paper inside a paper box. The bar number we reviewed was 0143 from batch 225-13-065, and was created on August 5, 2013. The best before date was September 2015.
The 45 gram bar was scored into 10 pieces, each of which was alternately lined either vertically or horizontally. The chocolate had a smooth surface, but there were bubbles in some of the corners.
225 had a medium brown Fudgesickle (PANTONE 19-1431) color and a medium-hard snap.
The chocolate gave off an aroma of earth, fruit, dairy, and spice. The fruit scent contained both citrus and banana. The dairy smell was reminiscent of an aromatic cheese.
An initial earthy flavor soon expanded into citrus and banana. The taste also included wood, roast, and sour flavors, and additional fruit flavors of berry and fig. A butterscotch sweetness was present in the background much of time.
Although the melt reached the smooth range, it leaned toward less smooth. The length was at the short end of medium, with the chocolate flavor lasting 20 to 25 seconds after the chocolate was gone. The finish was acidic and tannin.
You can purchase 225 Peru online for $8.00 directly from Fresco or for $7.00 from Chocolopolis.