Bonnat explore all dimensions of “Porcelana” with another variant, this one from Peru. They seem to be milking the Porcelana designation for all they can get; whether this can be called such is yet again a big question. However, in taking liberties with their designations Bonnat is on familiar ground, and where it matters is ..
Bonnat again confound on manufacturer origin with an entry into the crowded Porcelana-type field with a name exactly matching one from Coppeneur. Are they both producing bean-to-bar? Impossible to tell. Whatever the case, Bonnat produces a fine chocolate but one which adds little in the Porcelana category. Worth trying for the experience but don’t expect ..
Bonnat again creates manufacturing ambiguity with a line of Porcelana-type chocolates exactly matching one from Coppeneur. Who’s the original manufacturer? Or are both? Whatever the case, Bonnat has created a fine bar here but one that doesn’t necessarily add much to the crowded Porcelana field. It’s interesting enough to experiment with but don’t expect something ..
Bonnat again confounds the production question with a series of Porcelana-type bars exactly matching a set from Coppeneur. Who is the actual processor of the beans? Or both? It’s unclear. Whatever the case, Bonnat’s Mexican offering is a fine bar no doubt, but adds little to the already-crowded Porcelana field. It’s interesting in its own ..
Another entry in the increasingly competitive Porcelana category, this one from a chocolatier whose style might not be expected to match the bean quite perfectly. In fact, however, Bonnat achieves a very creditable result, perhaps not up to Domori just yet but definitely one of Bonnat’s better bars. It captures the fruity, creamy characteristics of ..
Asfarth is definitely the most aggressive of the trinity, quickly asserting itself without delay. However, as strong as the flavor may be, the milk is still a major player in the final flavor and seems to provide a much more blatant contrast to the stronger nature of the cacao
Surabaya is undeniably the gentle giant among Bonnat’s milk chocolate trinity, since it is easily the most agreeable to the palate. As such, it will definitely please milk chocolate fans sufficiently, especially since it’s by far the mildest and bears the most associated characteristics. However, the lack of sweetness will certainly appeal to those converted ..
Not as calm as Surabaya but more flavorful and acidic; not as aggressive as Asfarth but more refreshing and better balanced. Java is light on the palate and has a flavor that’s easier to distinguish with a more jovial and agreeable personality. It’s a wonderful milk chocolate that, at times, doesn’t taste too much like ..
Chuao is a small, inaccessible village in Venezuela, reachable only by boat. Production of Chuao’s legendary cacao beans goes to the Italian company Amedei, who have an exclusive arrangement with the village, certified by the Venezuelan Government. So Bonnat’s Chuao bar is something of a mystery and is the only other bar left in the ..
Bonnat’s attempt at the single-estate bar, from Maracaibo. While Bonnat actually has better chocolates, this one is very distinctive in its mild but highly developed flavour. It’s a departure from Bonnat’s more typical style, although paradoxically while distinctive for Bonnat it has a flavour that perhaps has found too much popularity among other manufacturers, so ..
Is this really an Ecuador Arriba? Certainly it seems like it – with a flavour profile matching Arribas almost right down the line. What does this mean? A good powerful bar, lots of character, lots of kick. Also, possibly Bonnat isn’t exactly on top of quality control in packaging, especially when one notes that an ..
Bonnat’s most unique sales proposition, a varietal chocolate unduplicated by other manufacturers, and with an excellent, characteristically Bonnat flavour signature, nicely balanced. This one will astonish with its lack of bitterness yet potent, dark flavour, unlike the commonplace light fruitiness of so many Venezuelan chocolates. If you try only one Bonnat, this is the one ..
An excellent if somewhat ethically questionable bar from Bonnat. It’s got a good basic chocolate taste – no frills, but the purity of flavour makes it stand out among Ivory Coast chocolates, usually a source of cheap bulk beans. A great example of how to treat a Forastero. However, concerns over labour practices taint this ..
Interesting if slightly soft chocolate from Bonnat, with a good chocolate note and some developing citrus tones, but maybe a little too sour
Perhaps the least successful interpretation of this fashionable region, here is a chocolate with a lot of bite to it and perhaps also one that suffers from overroasting. The result is a chocolate with little delicacy and too much bitterness – almost the opposite of what a good Madagascar is. Bonnat generally makes good varietals ..