(left to right) Pariguan 69%, Cuana 74% and Coro 100% - the chocolate's colour darkens with purity:
The Pariguan bar is my faourite, made from the rare Criollo beans from Venezuela. I've previously tried a Criollo chocolate with 100% cacao content, and I loved its mild and fruity flavours, so it's no surprise that I like the Criollo bar the best out of the three types. Hubby likes the full-bodied flavours of the Cuana bar more than the Pariguan, which he said was a bit too sweet. The Cuana indeed has a strong and robust flavour, and I certainly appreciate as well. I'm still learning how to eat the Coro bar, which is intensely bitter and too tannic for my palate. I think my limit for 100% chocolates at the moment are the ones made with the Criollo types, but I'm still learning to cultivate my tastebuds.
Close up of the Coro 100% - check out how intensely dark the colour is compared to the 69% chocolate below:
Close up of the Pariguan 69%:
I love dark chocolates!