Guittard – Chucuri – review – Alex Rast

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Written by: Alex Rast

Visually, there aren’t many bars that match the finish of Guittard. On unwrapping, the bar looks lustrously smooth, a truly shiny dark brown, that almost invites you to touch it. Here is the sign of a superb temper and with no trace of bubbles or ripples it’s clear Guittard has carefully moulded these.

The bar doesn’t exactly present a strong aroma presence – it’s mild, almost faint, although it’s alluring: with floral hints prevailing along with a suggestion of cocoa and tobacco. As it happens, though, this is merely a tease, an introduction to the seduction which will continue with the tasting. The bar immediately glides in with a wonderful, exotic rose floral taste, mixed with refreshing melon accents. Slight creamy touches then cushion the palate before evanescent suggestions of tobacco make their appearance in the finish. It’s all very ethereal, all very feminine, a chocolate you can fall in love with.

It’s not perhaps as silky and smooth as one might hope, with that incredible flavour, but it’s nonetheless reasonable, slightly dusty perhaps as is Guittard’s style (much like Amedei). It *might* be a bit on the sweet side, however, Guittard displays such consistent mastery in this percentage range that one feels perhaps less sugar would make the bar turn out worse. And why change such an exquisite chocolate anyway? This is *the* feminine chocolate, a valentine from Guittard to us.

About the Author

Alex Rast

Alex Rast is a long-time chocolate experimenter, taster and part-time consultant to chocolate companies. Starting in 1990 with early experiments himself in making chocolate, he quickly moved into evaluating chocolates in commercial production and assisting other companies in improving process. Over the course of many years he has evaluated over 700 distinct chocolate bars. He is one of the earliest reviewers for SeventyPercent and has helped to define and systematise the ratings system. In addition to bar chocolate, he also experiments with chocolate baking and the formulation of "canonical" recipes for classic chocolate items.