Jordi’s Chocolate Honduras Xoco Farms 75% 87.5/100


Made from Mayan Red trinitario beans sourced from Xoco in the north west of Honduras, an organisation that ferments and dries the beans supplied by different local farmers in Honduras. These particular beans are unique to Honduras, with ‘Mayan Red’ getting their name from the cacao pods distinctive crimson colouring. After shipping they arrive in Hradec Králové, 50 miles east of Prague, where founders Jiří Stejskal and Lukáš Koudelka help to turn these into one of Jordi’s chocolate bars.


I’ve had limited experience with Honduras as an origin, so far my general experience comes from a limited amount of chocolate and some coffee. I’ve come to loosely associate oranges and blood orange as flavours with Honduras, but I’ve not really tried enough for this to be an expectation, it’s closer to my most common experience. This for me is a bar more to be tried than it is to be pre-empted. Opening the bar is somewhat of an usual experience with the packaging opening from the front via a tie cord, before revealing a honeycomb like set of square indents into a slab. Breaking off a piece the aroma isn’t immediately noticeable until you bring it to your nose, which is when it begins its intense introduction. Intense cocoa and nut aromas suggest at a naturally rustic or unrefined nature reminiscent of dirt. To taste the bar starts out from the aroma with an earthy cocoa opening, which eventually opens up to a drive of white fruit tones. There’s a complex mix of fruit, acidity and sweetness here, which are all of a complementary and similar in nature, but differ sufficiently enough to suggest a flavour complexity. There’s white grapes, lemons, lychee, dessert wine and raw sugar flavours overlapping and combining to create a slightly sharp flavour that cuts through the cocoa, sweet and white like dessert wines and sherbet lemons. It’s here where the bar is at its best and at its worst, there’s great flavour and it’s interesting and exciting, but this excitement lacks balance and refinement. The bar has a tendency to be erratic and express itself unevenly, as pleasant as the expression of flavour is. It’s awkward because I really enjoyed this bar and I found it particularly interesting, but at the same time its tendency towards instability threatened to distract away from its better qualities, just a little more balance and refinement and this bar has the potential to be truly individual and up amongst the best. Best enjoyed as a lively pick me up and no doubt as an excellent dessert chocolate to go alongside jellies and meringue.

Ingredients: Cocoa beans, cane sugar, cocoa butter

Appearance 8.5/10

Colour: Medium brown
Texture: Dusty truffle
Mould: Jordi’s squarecomb slab
Snap: Crisp, light
Temp/Shine: Glossy matte

Aroma 9/10

Intensity(0-10): 9
Notes: Intense dark cocoa, nuts, cobnuts, cassia cinnamon bark
Quality: Rustic, subtly complex, lightly metallic

Melt/Mouthfeel 8.5/10

Length: Medium to long, firm
Evenness: Speeds up a little
Texture: Juicy, coconut cream
Quality: Full, pleasurable

Acidity 8.5/10

Intensity(0-10): 7
Notes: White grape, lychee, lemon
Quality: Bright, piercing, a little sharp

Sweetness 9.5/10

Intensity(0-10): 8.5
Notes: Dessert wine, cacao pulp, lemonade, honeydew
Quality: Complex, developed

Flavour 9/10

Intensity(0-10): 8
Type: Sweet, bitter
Notes: Earthy cocoa, sweet Riesling, sherbet lemons, cinnamon
Quality: Fruity, distinctive, dimensioned

Length 8.5/10

Flavours start out a little short but develop length while stabbing in and out, round comes on the sharp acidic fluctuations

Finish 9/10

Notes: Lemon, cinnamon, bourbon biscuit
Quality: Peaks of lemon fruit and acidity fill the end before a leafy cinnamon finish followed by lingering bourbon biscuit tones

Balance 8.5/10

Flavours are complementary, but bar is a little erratic, cocoa base and medium structure aren’t enough to keep sharp acidity and fruity tones in a balanced expression

Overall 8.5/10

Bar has some depth and is well dimensioned, complexities are positive, but not smoothly balanced, structure is consistent, expression seems individual, while processing encourages development

Jordi’s Tasting Notes:


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