Castelain presents a good looking bar, sectioned off in large pieces, molded and tempered with few flaws, and presented in an utterly darkish red color this region typically displays. Meanwhile, the aroma is not nearly as forward and easily dismantled, yet it is just as dark. Although not conveying much strength, it shows a contrast of characters, as strong woody components overshadow more dainty elements of flowers for an overall complacent scent that speaks of boldness in subtle susurrations.

The flavor from the outset is immediately chocolaty; it has a mild and calm demeanor, though, and not the same in-your-face impact that other chocolates tend to bear, but this one just makes you close your eyes and forget about everything. It's a wonderful opener that sets you up for the remainder of the length, presenting no surprises or bumps along the way. Shadowing the aroma, the flavor turns earthy, with woody cinnamon permeating the length along with very subtle red fruits, and perhaps some floral notes pervading in increments. Flavor progression is a slow and steady adventure, like a gradually rolling landscape, neither low in its valleys nor high in its peaks.

Texture underscores the gracefulness of the flavor with a creaminess that may seem literally silky and even slippery. Excess cocoa butter may provide some insight, but as it stands, the bar as a whole reflects with more acuity Castelain’s style rather than the inherent nature of the cacao. Usually more intense and assertive, especially at 70%, the cacao is given the silent treatment, but luckily Castelain knew where to draw the line before producing something as washed out and muted like a Hachez bar. One can’t argue these results, however, as the bar really is quite good and flavor-wise, representative of the cacao.

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The chocolate looks reasonable out of the box, not necessarily with the superb finish of a Cluizel or a Valrhona although certainly fairly smooth. Some slight rippling shows on the bottom of the bar, and traces of bubbles - nothing severe. Maracaibo chocolate is typically fairly mild, so one doesn't expect the strongest of aromas, and indeed, this is quite mild. However, it's a remarkable combination of components one usually doesn't find together: floral and earthy. It's something like honey, and with the 2 main contrasting components makes for a fascinating exploration of point/counterpoint.

Flavour is where this bar really comes to the fore. There's a very pure chocolatey flavour, leaning towards cocoa in its slight bitterness and sharp taste, yet remaining in balance. There's also a touch of cream, something softer to mollify the chocolatey overall impression. Unlike a lot of Venezuelans, this one isn't especially fruity, and it appears to be a style choice by Castelain - an alternative from the usual pattern. The texture, meanwhile, is excellent, super-creamy and smooth, and with an outstanding snap that exhibits good temper and cocoa butter balance.

This bar in many ways seems to be Castelain's way of distinguishing himself from his peers. Where a lot of chocolatiers deliver highly characterised origin chocolates with lots of high notes, Castelain aims for a balanced flavour. What we see here is the preference for harmony and careful modulation over personality - a reserved, more conservative style. Thus this might be the origin bar for traditionalists. Even the most liberal-minded person, however, won't fail to appreciate the refinement in this chocolate.

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