May 28, 2005

Bonnat – Ceylan – review – Anne Bramley

More articles by »
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.

About the Author




Level 1 Chocolate Tasting Certificate – Vancouver

Level 1 Tasting Course in Vancouver, 28 September 2014, our first in Canada
by Seventy%


Chocolate Tasting Certificate

Sign up for our new Chocolate Tasting Certificate courses - your route to expert taster in 3 levels.
by Seventy%


Latest reviews

  1. The Chocolate Tree – Madagascar Raw 70% Alex Rast, 15 Jun 2013
  2. The Chocolate Tree – Ecuador 82% Alex Rast, 14 Dec 2012
  3. Friis-Holm – Chuno Double Turned Alex Rast, 3 Dec 2012
  4. Friis-Holm – Chuno Triple Turned Alex Rast, 18 Nov 2012
  5. Chapon – Chuao Alex Rast, 18 Nov 2012

@Seventypercent Twitter feed

Search site