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Felchlin – Arriba – review – Hans-Peter Rot

Felchlin authoritatively shows the competition how an Arriba should be handled and does so with an iron first. While conquering much of this cacao, there are still a few rough ends that prevent this chocolate from reaching perf...
by Hans-Peter Rot
 

 
 
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Santander – 53% – review – Hans-Peter Rot

The bar emerged virtually unscathed from the dilution of sugar, showing a nice gloss, no faults on the surface, and a light color that still retains a pinkish hue due to its Colombian heritage. Since the 70% was vividly red, th...
by Hans-Peter Rot
 

 

 
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Bonnat – Trinité – review – Hans-Peter Rot

Bonnat’s bars aren’t the most flattering around, and Trinite doesn’t falter in this trend. Lots of scoring, lack of decorations, an unpolished sheen, and an uneven surface all scream “Bonnat” up...
by Hans-Peter Rot
 

 
 
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Valrhona – Gran Couva 2004 – review – Hans-Peter Rot

Valrhona makes the bar look impressive with great molding and temper, while the natural coloring finishes the job, glaring with a medium shade of brown and a brilliant magenta-pinkish tint. Moving on to the aroma, a cozy and ut...
by Hans-Peter Rot
 

 

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Dagoba – Conacado – review – Hans-Peter Rot

As usual for Dagoba, the bar is severely lacking in visual appeal, perhaps due to haste in the temper which produces a dull sheen and in this case splintering around the edges. The Dark Ages are apparently still in style for or...
by Hans-Peter Rot
 

 

 
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Chocolove – Strong Dark – review – Hans-Peter Rot

Just like the 65%, this bar looks quite exceptional upon unwrapping, with a shiny and smooth surface totally devoid of air bubbles. Color, though, is considerably darker, almost black, with a wonderful aroma to match. Itâ€...
by Hans-Peter Rot
 

 




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