Seventy% - Topic: Pralus/Claudio Corallo Sao Tome & La Molina

Martin Christy on Pralus/Claudio Corallo Sao Tome & La Molina

Sat, 20 Jan 2007 14:08:09 +0000

I've been quite happy with this bar, not a regular eater but a nice variation. Does sound like batch problems.

Martin Christy
Editor
http://www.seventypercent.com

green on Pralus/Claudio Corallo Sao Tome & La Molina

Sat, 20 Jan 2007 14:03:51 +0000

I think laMolina makes several other single origins, but that they are not very good. Tried them in small tasting-squares, and they all tasted of too much vanilla. Is it just me, or is that a typical thing to do, to add vanilla to the small squares that is not there in bars? I've heard that they make good flavoured stuff, though...

Eshra on Pralus/Claudio Corallo Sao Tome & La Molina

Fri, 19 Jan 2007 14:43:07 +0000

Interesting. To me, I got a note of toasted bread from the nibs. I know Claudio Corallo processes his beans carefully, so I am not sure how that taste got in there.

I originally got interested in this bar after Chloe Doutre-Roussell mentioned it in her book. It is definitely different.

Polarbear on Pralus/Claudio Corallo Sao Tome & La Molina

Fri, 19 Jan 2007 13:53:41 +0000

I have only tried one bar, but a fellow chocoholic thought the same about the bar.

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

Eshra on Pralus/Claudio Corallo Sao Tome & La Molina

Fri, 19 Jan 2007 08:40:56 +0000

The Claudio Corallo bars made by Pralus have all been good to me. Maybe you had a bad batch or something? My only complaint on that bar is that the nibs can be a little hard on the teeth at times.

But Bacon? Maybe try a different bar. I don't know, anyone else had a negative experience?

Polarbear on Pralus/Claudio Corallo Sao Tome & La Molina

Fri, 19 Jan 2007 07:59:40 +0000

Ooouch! The Claudio Corallo bar of Sao Tome beans made by Pralus (just to make it corract!) is one of the worse chocs I have tasted. The choc itself is a quite good, well rounded but personality-lacking 75%, but for some strange reasons they choose to include roasted cocoa nibs that taste BACON!

I alos had a strange experience with an Italian maker, la Molina. They make two 71% bars, one from Madagascar and one Venezuela. The madagascar bar is very good, tastes like a slightly darker mixture of Ampamakia and Domori's Madagascar. Big whas then the disappointment with the Venezuela, which tastes like a strange mixture of beans...should a chocolate bar taste like a mixture of bad forastero, some good criollo, honey, bacon and spare ribs? I think not...

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