This bar takes its name from its appearance — a lighter brown with a subtle reddish undertone. The aroma leads with leather and raw cacao, layered with faint orange and dark wood.
A satisfying snap on breaking gives way to a medium-quick opening of caramelised nuts and brown sugar, before rich chocolate flavour takes hold. Tangy orange blossom emerges next, lingering and intensifying on the palate, with a touch of dried apricot rounding things out. The texture is slightly grainy but melts beautifully.
Worth noting: Some of Duffy’s chocolate uses sunflower lecithin, an emulsifier, which some purists argue puts it outside strict “craft chocolate” territory. Most of the top bean-to-bar craft chocolate makers, like Dandelion and MayHawk, do not use emulsifiers — though the bar’s consistent recognition suggests that distinction hasn’t held it back. A well-balanced, characterful Honduran single-origin worth trying, unless you don’t want lecithins in your bar.
Overall Rating: 7 out of 10