When considering Maroclini’s uniform style of dark roasting, a Porcelana may sound like a disastrous endeavor since the bean presents a clear danger of flavor removal, not only from its inherent delicacy but also from its somewhat simple and limited range of flavors. But a Porcelana sourced from Mexico is somewhat anomalous since those encountered ..
A chocolate with a bitter tea edge, but none-the-less easy to eat with a flavour combination that is subtle rather than outstanding. While this may not be top of the pile, it’s a reliable eating chocolate if you don’t mind the slightly sandy texture and the fine bitterness
The pinnacle of Marcolini’s chocolate, this flawless blend excels and will appeal to all. At 85% will be especially good for those seeking a palatable, low sugar chocolate and will be worth the price
Pleasant blend dominated by citrus tones. May be too acid for some tastes, but then others will appreciate its fine garland of light fruit notes
Good Venezuelan with a very fine aroma. Flavour is more dominated by dark heavy notes and the texture is sandy. Will appeal most to lovers of stronger chocolate
An interesting Madagascan, with more ‘kick’ than other bars from Madagascan beans. Has depth without bitterness and a strength more in form of a ‘tang’ than the usual tobacco and liquorice. Another winner from Marcolini
An interesting and rare example of a dark chocolate made of beans from Java, which are usually reserved only for fine milk chocolate or for dark blends. Although there are a lot of subtle flavour complexities, these combine well making a chocolate that is strong yet subtle, dark but not at all bitter