Seventy% - Topic: Michel Cluizel's "Mangaro" - and other new bars

Hans-Peter Rot on Michel Cluizel's "Mangaro" - and other new bars

Sat, 06 Nov 2004 03:20:53 +0000

Wow, a second tasting of Maralumi revealed fresh tobacco leaves too. I don't think it's too sweet, rather it's the natural flavor of the bean. Take that into consideration as well as the flavors themselves, and perhaps the overall effect is that of sweetness. Usually, one can tell if too much sugar is added by that "sugary" taste, but I don't detect any of that with this bar or with any other Cluizel bars.

Hans-Peter Rot on Michel Cluizel's "Mangaro" - and other new bars

Fri, 05 Nov 2004 18:30:34 +0000

Just tried Cluizel's Maralumi, and it's really quite good. Opening banana with a tart tone underscored by spice cake. There's a light, vibrant, and sweet tartness throughout (similar to an orange but also some red tones), leading to honey and ending in banana again. Quite interesting. Looking forward to the Mangaro 50% milk.

Hans-Peter Rot on Michel Cluizel's "Mangaro" - and other new bars

Fri, 08 Oct 2004 18:18:23 +0000

What did they send you, btw?

Hans-Peter Rot on Michel Cluizel's "Mangaro" - and other new bars

Fri, 08 Oct 2004 18:12:33 +0000

Despite the lower cocoa content of Gran Saman, it's stronger than Apamate due to the lower content of cocoa butter. This also makes it grittier than Apamate and an interesting comparison.

Pralus' flavor is quite intense and bold; it offers such a strong and solid chocolate flavor that it makes flavor detection rather difficult. That, and the fact that Pralus is an extreme dark roaster, causes the actual flavors to fall into the background rather than stick out for easy detection. Pralus generally isn't as fruity as other brands either. There's a characteristic bitterness towards the end of the bars, but overall, most of the bars are quite pleasant. The Columbia is my favorite so far. I have a Pralus Chuao bar, though, but I am waiting for the right moment to try it (i.e. in a four-way comparison with Valrhona, Bonnat, and Amedei...coming very soon).

Polarbear on Michel Cluizel's "Mangaro" - and other new bars

Fri, 08 Oct 2004 09:25:27 +0000

El Rey is slightly gritty, tastes red fruits, slightly acidic, coffee.

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

chocolatero on Michel Cluizel's "Mangaro" - and other new bars

Fri, 08 Oct 2004 08:41:10 +0000

For me los ancones tastes like "duc" olives (think it is correct). These are fresh,very crunchy green olives that have a milder taste than the normal green or black. Quite amazing if you have never tried them. fOr those of you in the UK, the fresh olive co sells some every week at Borough market (where we are too).
Anyone tasted Maralumi?
We have received samples of pralus,Felchin and El rey... big tasting next week! Any tip from for Forum on tastes of some of these?
Chocolatero

Hans-Peter Rot on Michel Cluizel's "Mangaro" - and other new bars

Thu, 07 Oct 2004 05:26:16 +0000

Ah, I thought so. I inquired about it at http://www.chocosphere.com, and they told me it was also 64%. 2 to 1, that's it for me. I heard it was an incredible chocolate, btw.

morton peto on Michel Cluizel's "Mangaro" - and other new bars

Wed, 06 Oct 2004 18:15:22 +0000

To answer Montegrano, the Marulami is 64%.

chocolatero on Michel Cluizel's "Mangaro" - and other new bars

Wed, 06 Oct 2004 14:47:29 +0000

i think 57%
tried it and too sweet/mild for me
in general find cluizel too mild apart from los ancones

Hans-Peter Rot on Michel Cluizel's "Mangaro" - and other new bars

Wed, 06 Oct 2004 00:21:40 +0000

Does anyone know the cocoa content of the new Maralumi, btw?

Hans-Peter Rot on Michel Cluizel's "Mangaro" - and other new bars

Tue, 05 Oct 2004 16:24:11 +0000

There's also a new Mangaro 50% milk bar too.

morton peto on Michel Cluizel's "Mangaro" - and other new bars

Tue, 05 Oct 2004 13:44:14 +0000

There is a new Cluizel bar, a purple one called 'Maralumi', from Papua New Guinea.

I have bought one but have not yet tasted it. All the colours are available at Fortnum & Mason (£3.50). Let's have some chocopaedia reviews (I know you've done the green one)!

Polarbear on Michel Cluizel's "Mangaro" - and other new bars

Wed, 25 Aug 2004 07:44:39 +0000

Yupidupi - Cluizel bars seem to have a certain taste style in common, a taste of liquor/banana/red berries.

Other manufacturers also seem to have a certain style: Valrhona has an acid/red berries/slightly spicy style, Marcolini a more dark mocha style and Amedei a raisin/liqorice style.

In fact, these styles are in my opinion so pronounced that the variations between the manufacturers are larger than the variations betwenn the different bars made by the manufacturers themselves, even if their different bars are from very different places on the planet.

Artisan du Chocolat in London seems to be the one who best preserves the beans own style, without imposing a distinct manufacturer style.

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

Lone Ly on Michel Cluizel's "Mangaro" - and other new bars

Tue, 24 Aug 2004 22:51:07 +0000

Is there a particular Cluizel 'style'? Do you mean flavour/taste? I use to recognise a certain 'signature' in most Amedei and Domori bars (and some plastic-like flavours in Slitti's too), but I don't think Cluizel's are that easy to identify. Los Ancones and Ilha Toma are very different in my opinion, and their 85% too.

Polarbear on Michel Cluizel's "Mangaro" - and other new bars

Fri, 20 Aug 2004 11:58:40 +0000

Oh happiness! The local candy store has got in a bunch of Cluizel chocs, among them the fantastic Los Ancones.

Yesterday I tried the 72% Amer; and it was a mix of the traditional banana/liqour taste from the single origin Cluizel bars, and some forasteros in the background. Not really sure if it was interesting&complimentary or just an annoying crash, but at least I got to confirm the "Cluizel style".

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