Alkimia Chocolate

Alkimia Chocolate caught my eye due to the unique shape of their packaging. I don’t think I know of any other bar or chocolate maker that uses a hexagonal shaped box (which is made of recycled paper) to keep their bars safe. The bright colors are also pleasing to look at. Sadly I was not able to take pictures of these bars with better lighting at the time I was sampling them.

I first heard about Alkimia through Instagram but unfortunately their bars are not currently being sold in the U.S. Hopefully they can one day make it possible. Daniela, one of the founders of Alkimia, worked with me to send some bars for me to try. She created the company with her father, Roberto, when they combined their efforts through their love of chocolate. Their bars are only made with Peruvian cacao and they currently only have the three bars: Cusco, Piura and Amazonas.

The inside of the packaging beautifully depicts the steps Alkimia (and most other chocolate makers) use to create their bars starting with direct trade and ending with the packaging, yet the steps are in a circle showing the process as a never ending cycle. All of the bars have the same shape and appearance.

The flavor notes for the Cusco bar include citrus/grapefruit, honey and “hints of herbs,” according to the packaging. Indeed the chocolate smelled citrusy, raisiny, and sweet, like honey and caramel. The flavor was immediately herby, raisiny and sweet like honey mixed with the tang of citrus. As my bite melted, the texture was of fine grittiness. The raisin, herb and honey flavors were strong while the citrus was more subtle. The end and aftertaste of my bite was mostly herby with honey and subtly of raisin. It was a unique combination of flavors and I really liked it!

The flavor notes for the Piura bar include berry with hints of vanilla, clove and nuts. The bar smelled tart to me and closer to a cranberry scent than blackberry or other red berries with a hint of vanilla. The tartness immediately hit my taste buds followed by spice and the warmth of vanilla. Some astringency developed as my bite melted with a toasted walnut flavor. The end and aftertaste consisted of vanilla, subtle astringency and walnut flavor.

The tasting notes for the Amazonas bar include citrus/mandarin, raisins and “hints of cinnamon.” The scent was definitely spicy and fruity like raisins. The flavor of raisins and subtle spice first hit my tongue, but the strength of the spice increased as my bite melted. A citrusy flavor also developed. The combination of citrus with cinnamon reminded me of the scent of simmering pots my sister likes to make during the fall and winter seasons using citrus fruits and spices. The end and aftertaste consisted most of cinnamon and citrus with subtle raisin flavors. This combination was perfect for a rainy fall day.

Out of the three I have to say the Cusco bar was my favorite. I haven’t experienced many herby with raisin and sweet flavors in a chocolate bar, which was a unique experience for my taste buds. All three of these bars had a fine gritty texture to them and they all offered deep flavor stories. Hopefully Akimia will be able to start selling their bars here in North America and other countries so their business can grow and more people can experience their chocolate’s unique flavors!

Alkimia: Made in Lima, Peru

These are my personal thoughts and experiences. I did not receive pay or any compensation for reviewing any products. Website links to articles, companies and other sources of information directly related to the topic written within the posts were included during the time of writing and the writer will not be held responsible for future changes on such website links. All images are original and the property of Time To Eat Chocolate unless specifically stated otherwise.



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