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6:46 pm
June 5, 2005
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To me, Bonnat Équateur finishes with the unpleasant flavor of soap.
This is the first Bonnat bar that I have not enjoyed; I enjoyed El Rosario, Puerto Cabello, and Trinité.
What do you think of Bonnat Equateur?
10:37 pm
August 1, 2006
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I thought it was good, not the best from that country but definitely not the worst. It’s been a while since I tried it last and I hardly remember it, but I recall peaches and tropical fruits as top notes. It didn’t taste like soap at all, though. Maybe you just need to get another bar.
Bonnat’s Madagascar is hands down their worst bar, and probably the worst interpretation of the origin on the market.
6:38 pm
October 26, 2006
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quote:
Originally posted by ChemicalMachineTo me, Bonnat Équateur finishes with the unpleasant flavor of soap.
I don’t recall picking that up in the past. And, in the couple of ounces I just had, I wasn’t able to detect anything I’d call soapy.
I kind of like Bonnat’s Equateur. But, to acknowledge my bias, I prefer Ecuadorian chocolates where the processing and percentage take the edge off the bean (e.g., Amedei, Pralus, and recent Chocovic). While I can respect a really brash Arriba flavor with the typical bitterness and astringency (e.g., Domori or, to a lesser extent, Vintage Plantations), I don’t wholeheartedly enjoy it. I think Bonnat walks the line well, retaining some Arriba character, but without the (to my palate) unpleasantness.
Scott
8:09 pm
June 5, 2005
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As for the Madagascar, the reviewer notes “I honestly believe that Bonnat fell asleep at the roaster. How else could something this grisly slip through their hands”
Has anyone tried the Madagascar recently? Has it improved in the two years since the negative reviews were written?
12:00 am
October 13, 2009
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quote:
Originally posted by ChemicalMachineTo me, Bonnat Équateur finishes with the unpleasant flavor of soap.
Soap?! [:0] I thought it was an interesting bar but not at all characteristic of Ecuador. Rather, it was typical of a Trinidad – very tobacco in overall flavour. Some Ecuadors have a creamy note to them – this might have been what you picked up because sometimes a creamy flavour can be that slightly soapy. However in this case I wonder about storage and shipping. Who did you get the bar from? Was it a reputable source who would know, for example, not to put their good chocolates next to the perfume section (I have seen this done)
Bonnat’s Madagascar is pretty appalling. It seems he went just a bit too assertively for the woody/cedar characteristic of the origin and ends up with a chocolate that is a bit like eating a plank. The ones you’ve tried are among the better ones, particularly Puerto Cabello.
Alex Rast
Alex_Rast_Alternate@hushmail.com
