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Claudio Corallo tasting
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Eshra
Southgate, USA
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March 13, 2007 - 6:11 pm
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There are, to my knowledge, only a handful of shops that are carrying Claudio Corallo's chocolate in the US. Fortunately, one such shop is fairly close to me and I got a chance to pick up several of Corallo's bars on my trip to Zingerman's Deli.

Before I bought anything, I sampled all of the bars (they allow you to sample everything in the store), including a 75% cacao, 80% with sugar crystals, 73.5% 'soft' with cocoa nibs, a 100% puro bar.

I also sampled a very special Corallo creation: Chocolate covered raisins that have been soaked in a distilled spirit that is made from cacao liquer.

Most of his chocolate has an interesting underlying flavour component: Graham cracker. His bars tend to be a little more rustic in terms of their texture, but I think it definitely works in Corallo's favour.

The chocolate covered raisins are out of this world. Very strong stuff and you can definitely 'feel' the spirit upon inhaling. I imagine eating a 100 gram serving of these raisins would be the equivalent of taking a shot of a potent spirit. The raisins are positively saturated with the cacao "rum".

Any other experiences?

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cioccolato
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March 13, 2007 - 6:27 pm
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I am not familiar with the Corallo chocolate. The website, does not give any information. Can you tell me where this product is made.

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Masur
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March 13, 2007 - 7:32 pm
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He lives in Sao Tome and Principe and make chocolate from his own beans. Not much found on Claudio Corallos own website but you can check press info:
[url]http://www.claudiocorallo.st/[/url]

More about his chocolaet and a picture
[url]http://sahagunchocs.livejournal.com/19301.html[/url]

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
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Eshra
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March 15, 2007 - 2:27 am
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Another thing about Corallo's chocolates: they are not conched. Corallo does not believe in conching, as he believes it diminishes some secondary subtleties.

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Eshra
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April 1, 2007 - 9:24 pm
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Just tried the 80% again with sugar crystals. If you are looking for a wonderfully rich and textbook cocoa flavour, this is your bar.

It has a slight touch of bitterness, but it is minimal given the fact that it is a forestero, 80% and not conched.

The flavour lingers in the mouth for a long time. The sugar crystals seem to work out better for this bar, as opposed to Domori's gem. Gem is also far more bitter.

Anyways, try it if you get a chance. I find some of the Corallo bar are starting to grow on me, though they have a ways to go in terms of development. Nonetheless, his line has its highlights. Case in point is his 73.5% soft. This bar is similar to the bar he made with Pralus, but much better. It is indeed softer, as the nibs seem to just disintegrate in the mouth.

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Claudio Corallo tasting | Chocolatiers | Forum