May 28, 2005

Bonnat – Ceylan – review – Anne Bramley

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Written by: annebramley

The Asian varietal of Bonnat’s global chocolate creations, this bar reflects the terroir of Sri Lanka from where it originates. Beyond the usual range of typically “”Asian”" flavors of chocolate of similar provenance, you’ll find a range of more specific tastes. Unlike say, the tea of the region, this chocolate is neither mild nor unassuming.

A deep dark, almost purple color evidences a deep “”thud”" snap and fudge-like texture with an easy, slow melt it – all due to the higher (75%) cocoa butter content. Those deep and heavy qualities are carried through to the aromas of dried cherries and tobacco. In taste, however, this bar deviates from these first impressions, which give way to a serious lime tang when you bite into this chocolate. True to the terroir, that lime is almost a bergamot, which some might mistake for a subtly burnt undertone. At the finish a burnt flavor does emerge, though less like over-caramelized sugar and more like a rich but acidic balsamic.

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