L’Amandine makes their chocolate exclusively with organic criollo beans grown in the states of Chiapas and Tabasco in the Yucatan region of Mexico. The box has a distinctively Mayan look to it, depicting what looks to be an ancient drawing of a cacao tree, with hieroglyphs in the background. Inside, this bar is sealed in clear cellophane to preserve the aromas and flavors of the spices. The bar is a medium reddish-brown, exhibiting a rather dull sheen, but without any signs of bubbling or bloom. The bar is poured into bite-sized squares that break cleanly when snapped. The aroma is unmistakably that of cinnamon and cardamom, with a vanilla finish.

The mouthfeel is drier with a bit of a waxy sensation that fades as the chocolate melts. The upfront sweet cinnamon gives way to strong cardamom and finishes with a very pleasant burn. For my taste, the sweetness is a bit too strong, almost overpowering the robust spices. The cacao taste is rather muted, and you may have to remind yourself you are eating a chocolate bar. The most interesting thing about this bar is the way the spices are incorporated. Instead of being uniformly distributed within the bar, there are delightful little pockets of what seem to be crystallized spices. The contrast in texture draws you in for a second bite.

L’Amandine is integrally involved with the growing and production of the cacao they use. At the moment, the 2.9 oz bars are available only from the company in Merida Mexico directly, making them an expensive treat. The spices chosen for this bar are unique and afford a distinctive taste experience that chocolate adventurers will find refreshing.

L'Amandine makes their chocolate exclusively with organic criollo beans grown in the states of Chiapas and Tabasco in the Yucatan region of Mexico. The box has a distinctively Mayan look to it, depicting what looks to be an ancient drawing of a cacao tree, with hieroglyphs in the background. Inside, this bar is sealed in clear cellophane to preserve the aromas and flavors of the spices. The bar is a medium reddish-brown, exhibiting a rather dull sheen, but without any signs of bubbling or bloom. The bar is poured into bite-sized squares that break cleanly when snapped. The aroma is unmistakably that of cinnamon and cardamom, with a vanilla finish.

The mouthfeel is drier with a bit of a waxy sensation that fades as the chocolate melts. The upfront sweet cinnamon gives way to strong cardamom and finishes with a very pleasant burn. For my taste, the sweetness is a bit too strong, almost overpowering the robust spices. The cacao taste is rather muted, and you may have to remind yourself you are eating a chocolate bar. The most interesting thing about this bar is the way the spices are incorporated. Instead of being uniformly distributed within the bar, there are delightful little pockets of what seem to be crystallized spices. The contrast in texture draws you in for a second bite.

L'Amandine is integrally involved with the growing and production of the cacao they use. At the moment, the 2.9 oz bars are available only from the company in Merida Mexico directly, making them an expensive treat. The spices chosen for this bar are unique and afford a distinctive taste experience that chocolate adventurers will find refreshing.