{"id":155,"date":"2020-01-18T17:00:27","date_gmt":"2020-01-18T17:00:27","guid":{"rendered":"http:\/\/www.medleyfields.com\/?p=155"},"modified":"2020-09-13T21:55:09","modified_gmt":"2020-09-13T21:55:09","slug":"70-piura-peru-80-polochic-guatemala-100-tumbes-peru-ranger-chocolate","status":"publish","type":"post","link":"https:\/\/www.medleyfields.com\/?p=155","title":{"rendered":"70% Piura, Peru. 80% Polochic, Guatemala. 100% Tumbes, Peru. Ranger Chocolate."},"content":{"rendered":"
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“The Polochic Valley in southeastern Alta Verapaz is one of Guatemala’s\u00a0 hottest micro-climates and is farmed by more than 50% female farmers.” Ranger Chocolate<\/em><\/blockquote>\r\n<\/figure>\r\n\r\n\r\n\r\n
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      Summary<\/h2>\r\n

      70% Alto Piura Valley, Peru<\/h4>\r\n\r\n\r\n\r\n
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      • Black cherries, smooth with micro-granules<\/li>\r\n
      • Nice sampling bar for fruity chocolate lovers<\/li>\r\n
      • Cost: $6<\/li>\r\n<\/ul>\r\n

        80% Polochic Valley, Guatemala<\/h4>\r\n
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        • Oranges and light-roasted coffee tones<\/li>\r\n
        • Most ‘chocolate-y’ bar of the 3<\/li>\r\n
        • Cost: $6<\/li>\r\n<\/ul>\r\n

          100% Tumbes, Peru<\/h4>\r\n

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          • Smoked wood chips and sesame<\/li>\r\n
          • Suited for the chocolate purists who want that 100% cocoa<\/li>\r\n
          • Cost: $12<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n

            Review<\/h3>\r\n\r\n\r\n\r\n

            These three Ranger Chocolate bars were of the fruity, tangy flavor variation. The packaging was nice and simple, and it was the first time I’ve had pure solid bars with zero pattern. The lack of break lines made breaking the chocolate more of an exercise, but it added to the personality of the bar.\u00a0 I tasted these bars in parallel for contrasts and comparisons, although I did not cleanse my palate between the tastings.<\/p>\r\n

            For the 70%: the aroma wafted off the bar the moment I put it in my mouth and had a solid black cherry “tanginess” — as I let the bar melt in my mouth, I could taste the tang the most when the chocolate reached the sides of my tongue.*<\/p>\r\n

            For the\u00a080%: it started off with off with a chocolate-y flavor profile that would make for delicious hot chocolate. After half a minute, the flavor slowly developed a ‘tanginess’ that surpassed even the 70%.<\/p>\r\n

            100%. Smooth mix of bitter-sourness — tastes like I’m eating 100% chocolate \ud83d\ude42 I wouldn’t recommend this bar to folks who aren’t into the “100%” stuff. While it was nice to sample, I prefer nuttier chocolates, so I would likely go for a mellower 100% bar (yes, I’ve had nuttier, mellower 100% bars). This also left a bit of an aftertaste.<\/p>\r\n

            Of my tastings, I could only identify a couple of the flavors noted on the back of the bars. (Specifically, I could identify the black cherries in the 70%, and the sesame in the 100%.) I noted my own tasting profiles above, rather than following the flavors written on the bar. Other flavors written on the bars included molasses, tamarind, and raw almonds, but since I don’t recall what those things taste like, I’m not surprised I couldn’t identify them in my tastings.<\/p>\r\n

            This is my first time trying Ranger Chocolate, and I’d definitely be curious to taste the profiles of their bars that come from non-South American countries.<\/p>\r\n

            *Supposedly the ‘sour’ sensitive region of my tongue, but according to modern biology, the tongue map isn’t accurate<\/a>.\u00a0<\/em><\/p>\r\n\r\n\r\n\r\n\r\n\r\n