Seventy% - Topic: 70% Cuba - from who?

Polarbear on 70% Cuba - from who?

Mon, 02 Jul 2007 11:33:19 +0000

I think Caffarel make a 70% Cuba bar, bought one at the chokolate museum in KÃ¶ln last fall. But could not find anything on their website, http://www.caffarel.it

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My name is Polarbear and I am a chocoholic...

Hans-Peter Rot on 70% Cuba - from who?

Mon, 25 Jun 2007 01:43:36 +0000

quote:

Originally posted by gap

For the curiosity factor, the bar was indeed Cacao Barry 70% Cuba. Even better though, I had a long discussion with the owner and he mentioned he's looking to import some other well-known chocolate brands which aren't currently available in Australia. Fingers crossed!!

Thought so! Suspicions always head there when uncertainty abounds!

Alex Rast on 70% Cuba - from who?

Mon, 25 Jun 2007 01:40:01 +0000

quote:

Originally posted by ellie

And may be they [Hotel Chocolat - ADR] use some other sources as well, like Callebaut?

Virtually certainly. Some of their chocolates list the manufacturer, others don't.

More interestingly, however, Hotel Chocolat seems to be embarking on experiments in couverture blending. I've seen some new chocolates come out that aren't immediately identifiable with a manufacturer and by their labelling appear to be their own blends, produced from couverture bought presumably elsewhere. They're worth trying: some of them are quite good. I think this is a reasonable route for the chocolatier who doesn't have the resources to invest in production equipment for a bean-to-bar operation: blending from multiple sources means you can create your own custom chocolates all the same.

Alex Rast
Alex_Rast_Alternate@hushmail.com

gap on 70% Cuba - from who?

Mon, 25 Jun 2007 01:23:39 +0000

For the curiosity factor, the bar was indeed Cacao Barry 70% Cuba. Even better though, I had a long discussion with the owner and he mentioned he's looking to import some other well-known chocolate brands which aren't currently available in Australia. Fingers crossed!!

aguynamedrobert on 70% Cuba - from who?

Sat, 23 Jun 2007 04:09:15 +0000

Oh...good to know...thanks for sharing. There are lots of companies these days that just get their chocolate made by other companies...

Robert
http://www.chocolateguild.com

ellie on 70% Cuba - from who?

Sat, 23 Jun 2007 00:00:57 +0000

I've tried Maglio, and they also use someone else's chocolate, as La Molina and Hotel Chocolate.

aguynamedrobert on 70% Cuba - from who?

Fri, 22 Jun 2007 23:13:01 +0000

I just found another producer called "Maglio Italian Chocolate". They are sold on http://www.worldwidechocolat.com.

Robert
http://www.chocolateguild.com

ellie on 70% Cuba - from who?

Fri, 22 Jun 2007 23:10:55 +0000

And may be they use some other sources as well, like Callebaut?

ellie on 70% Cuba - from who?

Fri, 22 Jun 2007 23:06:48 +0000

Hotel chocolate has had it for a while, a year at least, alongside with other origines.

aguynamedrobert on 70% Cuba - from who?

Fri, 22 Jun 2007 22:22:29 +0000

I didn't know that Coppeneur had a Cuba bar and I couldn't find it on their site...is it a newer bar or have they had it for a while?

Robert
http://www.chocolateguild.com

ellie on 70% Cuba - from who?

Fri, 22 Jun 2007 20:40:52 +0000

Hotel Chocolate here, in UK has Cuba 70%, I believe they use Coppeneur.
Are you going to the market this weekend, Gap? Let us know how they going with their chocolate..

Hans-Peter Rot on 70% Cuba - from who?

Thu, 21 Jun 2007 01:25:13 +0000

The only 70% Cuba origin I'm aware of is produced by Cacao Barry.

But if your chocolate is not produced by Cacao Barry, then it's conceivable to add extra sugar to Pralus' Cuba and knock it down to 70%, I suppose, and then market it as a 70%. That would be a clever marketing tactic, and I wouldn't be surprised to see it practiced. I'm not aware if that's a common procedure, but I know for a fact that the Forum Blend No. 1 was a blend of three chocolates (100%, 80%, and 67%), and the final percentage clocked in at 75%. Not to say that sugar was added to your chocolate, gap, but rather implying that modifications such as that can be performed.

Another possibility is that maybe your chocolate is in fact Pralus but the couverture format is available in 70% and not the 75% standard of the bars. Domori's Quantum blocks were produced in the 75% range rather than the 70% of their bar brethren (I think).

And, of course, another possibility is that everyone here (including me, of course) is wrong altogether and that your chocolate is something totally different!

Chrissie on 70% Cuba - from who?

Wed, 20 Jun 2007 21:39:25 +0000

gap,

I may be telling you something you already know but I think Pralus Cuba is 75% cocoa and Lindt Cuba is 55% so it's unlikely that your bar is either of these if it was marked as 70%.

gap on 70% Cuba - from who?

Wed, 20 Jun 2007 05:15:51 +0000

Thanks Robert - I hope it is Pralus but I haven't seen their chocolate in Australia before (someone please jump in if you can correct me - I'd be happy to hear it :-) I've seen the Lindt Cuba before but is that in bulk couverture form as well?

johnp. on 70% Cuba - from who?

Tue, 19 Jun 2007 09:58:06 +0000

quote:

Originally posted by gap

I bought a 70% Cuban origin bar and I was wondering who the manufacturer could be? I am going to check next time I'm there but the only producer of Cuban chocolate I know is Cacao Barry. Are there others?

Italian company La Molina does a 70% Cuban origin.

http://www.lamolina.it/