February 19, 2012

Bojesen – Oialla – Georg Bernardini

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Written by: Georg Bernardini

The first time I tasted chocolate from Bojesen was in September 2010. It was a bolivian chocolate with 70% and a first sample, not avaible in the market. Oialla seems to be the market version of this bolivian chocolate.
It comes in a very nice packaging, everything is of high quality. Packaging, design and at the end also the chocolate.
Bojesen don’ t produce himself chocolate, so I suppose that also this chocolate was produced from a bean to bar producerĀ in Sweden…

I can taste aromas of fermantation, red berries, dried fruits and hibiscus. The roasting profile seems to be very clear; light roasting.

Look and snap is nice. No bubbles and nice shining, firm snap.

Good balance of sugar and cocoa solids. Lightly sour and bitter with a hint of adstringence.

I don’ t like very much the melt. The chocolate is too rough on the tongue and the chocolate melts slowly. But this kind of melt is known for the swedish producer. The lenght is ok, but not much more.

Oialla is an interesting and good chocolate, but not more. The price for 100g is almost ridiculous. More than 20 Euro is definitely too much and this chocolate don’ t worth it.
The history that Bojesen tells about the source of the beans is something that you believe and you impressed… or not. I read so many times stories like this. Discovery of a special bean, own sourcing of them, helping a poor family in a third world country, make their life better etc.
This beans is similar to the Beni bean of Felchlin (and Original Beans), so what is new on Oialla if Felchlin found this source already many years before?

About the Author

Georg Bernardini



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