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International Chocolate Awards

December 12, 2011
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Valrhona’s chocolate varieties Choc-Fest 11

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Written by: Susana Cárdenas Overstall

Valrhona's chocolate varieties



About the Author

Susana Cárdenas Overstall
Susana Cárdenas Overstall is a freelance journalist who left behind the tropics of Ecuador for misty London where she has been living for the last six years. Deep inside, she misses the sound of the Pacific Ocean and walking among the cacao trees at her father’s farm in the province of Manabí. Her first encounter with fine cacao began at the age of 10, when her father taught her how to select and roast Arriba Nacional cacao beans in order to make homemade chocolate. Before entering the world of cacao, Susana came from a communications background and is a frequent contributor to Latin American and Spanish publications.
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  1. Michel Cluizel – Hacienda ‘Los Anconès’ (90.2/100)
  2. Valrhona – El Pedregal (87.2/100)
  3. Pacari Piura 70% (86.9/100)
  4. Potomac – Upala 70% (86.0/100)
  5. Pacari – Raw Chocolate 70% (85.5/100)
  6. Bonnat – Apotequil (85.4/100)
  7. Friis Holm – Indio Rojo 70 (84.4/100)
  8. Bojesen – Oialla (83.1/100)
  9. Chapon – Chuao (80.0/100)
 

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Latest reviews

  1. The Chocolate Tree – Ecuador 82% Alex Rast, 14 Dec 2012
  2. Friis-Holm – Chuno Double Turned Alex Rast, 3 Dec 2012
  3. Friis-Holm – Chuno Triple Turned Alex Rast, 18 Nov 2012
  4. Chapon – Chuao Alex Rast, 18 Nov 2012
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Top 5 dark bars

  1. Michel Cluizel – Hacienda ‘Los Anconès’ (90.2/100)
  2. Valrhona – El Pedregal (87.2/100)
  3. Pacari Piura 70% (86.9/100)
  4. Potomac – Upala 70% (86.0/100)
  5. Pacari – Raw Chocolate 70% (85.5/100)

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