quote:

That's too bad, because the "raw" bars are actually much, *MUCH* better than their "regular" bars. I thought the regular ones were earthy and ashy, probably (ironically) overroasted, but the raw bars are a revelation, delicate and fruity, an unbelievable improvement over their standard offerings. IMHO well worth trying even if you were turned off by their other offerings. It seems reminiscent of Coppeneur and their disastrous early Ocumare bars, which were much worse than others in the line, but the effect was to dissuade others from trying anything else.

quote:

---

Though it won't remedy the textural complaints you have (since the bars are processed by Guittard and are of a kind with their E. Guittard line), you might like Waialua Estate. Were it not for the Guittard texture, it would be a contender for the best chocolate made in America, with added distinction for being made with beans grown in the US.

Scott

---

Alex Rast
Alex_Rast_Alternate@hushmail.com

I came up with a cool method of adding whip cream to my drinking chocolate! Put it on the bottom, bag the cup and watch it pop to the top!

In an earlier thread I wrote: "
I really enjoy this chocolate. The flavors are pleasant and the texture creamy, perhaps a bit heavy on the butter but it works here. Reminds me of the week I spent in Maui. I am sensing some very nice floral notes that I missed on my earlier tasting."
http://www.seventypercent.com/forum/topic.asp?TOPIC_ID=1384

Earlier today Martin wrote in the Raw Chocolate thread:

"Pacari is well worth checking out in this field. They've produced a minor miracle in making 'real' raw chocolate that's been properly processed, but is not fermented above 49C and is NOT roasted. The texture is actually very decent and flavour wise very interesting. The chocolate has been made in a normal process apart from the roasting. They're based in Ecuador and are also one of the suppliers of raw ingredients to all those kitchen businesses out there.

http://www.pacarichocolate.com/index.php?op=products#raws

We got pretty excited about this at the Salon in Paris last year, and I since met the company in Ecuador. Their other chocolate is also pretty good, though very floral and unusual, so not necessarily to everyone's taste. (Like a new Domori, you'll either love it or hate it.) "

After reading that, I went ahead and ordered the three Pacari bars from chocosphere. I will post my thoughts here after I try them.

quote:

Though it won't remedy the textural complaints you have (since the bars are processed by Guittard and are of a kind with their E. Guittard line), you might like Waialua Estate. Were it not for the Guittard texture, it would be a contender for the best chocolate made in America, with added distinction for being made with beans grown in the US.

Scott

Other manufactures produce acceptable texture in Arriba, Nacional, whatever you want to call it, but these chocolates lack that intense sexy floral flavor.

Until Amano, I felt similarly about Madagascar. Guittard had the most interesting flavor, but texture was poor. The Amano Madagascar left nothing wanting and surpassed the Guittard not only in texture but also in flavor intensity and complexity.

I noticed the Pacari bars at Chocosphere a while back. http://www.pacarichocolate.com/ Has anyone tried these? I am dyeing for a perfect floral chocolate, but something about the Pacari dissuaded me from ordering. Perhaps it was the organic and fair trade stuff. I just checked out their webpage and in addition to three regional Ecuador bars they also carry two “Raw Chocolate” bars. Perhaps these are what Dazeal’s customers had experienced.