This is like divine intervention, directing me to consume more Taza Mexicano discs. Honestly. But before I dove into this disc, I decided to take note of the aroma, and observed sublte woody and fruity undertones.
Then I ate.
The almonds are quite finely ground, and there are no visible chunks or slivers. As a result, they contribute to the texture of the chocolate by making it softer than the other Taza chocolates I’ve sampled. There is also a distinct almond flavor, but the salt and chocolate are more dominant, with the salt cutting through a bit of the bitterness, resulting in what seems to be a sweeter disc. The overall effect reminds me of a very rustic gianduja – sweet, nutty, and of course, chocolate-packed. I enjoyed this disc quite a bit, and am intrigued by the use of finely ground almonds with chocolate. Intrigued enough that I feel the need to experiment with that approach.
Do you like nuts coarsely or finely ground in chocolate?