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Zorzal is the Spanish word for “thrush.”

15 Oct

At the Americas semifinals of the 2015 International Chocolate Awards, a diverse group of artisans won for their outstanding chocolates.

One of them was Hummingbird Chocolate (made with the wonderfull cacao of Zorzal of the DR)

Canadian company Hummingbird Chocolate’s gold-winning Hispaniola 70% cacao hits you with a strong bitter taste at first. But soon, a fruity, cherry taste dominates—smooth and satisfying. Its silver award winner, the Zorzal 70% cacao, is a bit silkier, and brings notes of apricot to the front of the tongue. As the chocolate melts in your mouth, a tart, yet smoky accent comes up every so often, surprising the palate. It finally ends with a caramel-y taste.

Award-winning chocolates from the 2015 International Chocolate Competition (Americas division). (Samira Bouaou/Epoch Times)

Award-winning chocolates from the 2015 International Chocolate Competition (Americas division). (Samira Bouaou/Epoch Times)

Both bars are made only from beans grown in the Dominican Republic. The chocolate makers, Erica and Drew Gilmour, started off as aid workers in Afghanistan, helping local farmers. When the couple had their daughter, they decided to settle down and began looking into how to make chocolate from scratch. Hummingbird was thus born. Their beautifully designed bars are made in a workshop in Ottawa.

Available outside of Canada by emailing shop@hummingbirdchocolate.com.

Zorzal, fine flavored cacao. Zorzal Cacao believes great things come from cacao.

The vision for Zorzal Cacao was born on February 13, 2009, at a migratory bird workshop with 70 stakeholders in the town of San Francisco de Macoris, Dominican Republic.

http://zorzalcacao.com/

 

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