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July 31, 2006
Maralumi was the fifth Cluizel origin chocolate, made with beans from Papua New Guinea (perhaps a criollo / forestero blend) and is both an easy and pleasant eat, and has a range of new and interesting flavour notes.
In the dark version of this bar tropical fruits, plantain with apricot jam and sharp blueberry come to mind as the chocolate melts to a cream fudge texture, with a lime tang at the end, and this bar was a gold award winner at the recent World Chocolate Awards.
In late 2006, Cluizel launched their second origin milk bar, made from the same beans as Maralumi. The flavour notes present in the dark chocolate combine with the milk crumb to produce a creamy texture that will please a sweet tooth while still having a lot of interest for the connoisseur. As with all Cluizel milks, this makes for an interesting if unusual combination.
We suspect a ‘wet crumb’ technique may be used when adding the milk powder, as there is a yoghurt tone to the chocolate. Although this may seem much sweeter than the dark chocolate we’re trying this month, it’s still fairly low on sugar when you add together the percentage of cocoa and milk solids.