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10:36 am
April 24, 2004
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Just received my first parcel of bars from seventypercent. Had to order because I have tried nearly everything that can be bought here in Norway[:D]
I was very eager to try this mystic high-% milk – and yes – this is certainly something special! It is clearly a milk choc but the high cocoa-% and thus low sugar content really gives it a smashing, strong taste. Haven’t done the Big Formal tasting yet, but I can already now say that the old thirtypercent choc bars lost the little glory they had left…
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My name is Polarbear and I am a chocoholic…
5:07 pm
August 1, 2006
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I have to agreee with you on that. I think Java is the most balanced of the trinity; it actually reminds me a lemon chocolate mousse. Surabaya is just too mild, and Asfarth is very strong, and hence the contrast to the milk is much more noticeable. Reviews of these to come shortly.
10:08 pm
May 22, 2005
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I’m with you on that as well…while I enjoy the smokiness of the Asfarth, it’s a bit burnt to be truly enjoyable in the long run for me. The Java is luscious with a really nice subtle smoky citrus background.
The Asfarth makes me wonder what would happen if Pralus made a strong milk out of his Vanuatu bar 
11:38 pm
August 1, 2006
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I was wondering what Pralus’ Java bar would taste like as a milk, but after recalling Asfarth, I almost cringed because Pralus would be way too extreme!
12:21 pm
April 24, 2004
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Didn’t buy the other two this time, but be certain that I will…
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My name is Polarbear and I am a chocoholic…
4:11 pm
August 1, 2006
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Reviews for all three are up now [8D]
9:43 am
April 24, 2004
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Tasted some more of the java 65% and compared it to Domoris Lattesal 44%. Now, the java actually tastes a bit too sweet! It has a smashing taste with some liquorice and possibly blackberries, but would have been better if slightly less sweet.
latteSal is far less complex, being made by Arriba beans, but it has a fantastic, balanced creamy caramel taste that is simply wonderful – and the small amount of salt is just to the point. Sure the two chocs are differentr styles, but I have to admit, I prefer LatteSal if I had to choose.
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My name is Polarbear and I am a chocoholic…
4:18 am
August 1, 2006
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I don’t think Java is sweet, per se, but much milder in intensity. The 65% cocoa content is indeed quite high for a milk, but unfortunately, the cacao is not strong enough to effectively combat that little amount of milk, and so the bar comes off as mild in flavor.
LatteSal, otoh, is only 44% but produced from Arriba cacao, which as you know, is much stronger. Even at 38%, an Arriba milk chocolate can taste “unsweet” and relatively strong (e.g. Plantations), but Domori’s is still sweet, and as you pointed out very milky. This I don’t like. And I thought that the salt was a bit strong too, not exactly a delicate flavor, but something that sticks out almost too well. I like it, but all I’m saying is that the salt is strong, which actually might just taste that way in contrast to the sweetness.
5:30 pm
January 18, 2006
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I had this thread in the back of my mind when I picked up a bar of the Java today, but I must have been spoiled by all the Madagascars I’ve been eating lately because I found this bar to be far too mild.
Coconut and Southern praline? Yes. Chocolatey punch? No. I don’t understand how a 65% can taste almost sickeningly sweet.
Is there a stronger milk chocolate out there? Something that can stand up to the milk and insist that it back down a bit? Or should I just turn back to the dark side?
Strangely, however, I still managed to eat my way through the entire bar in one sitting. 
12:19 am
August 1, 2006
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The sweentness you might mistake for the lack of potency from the cacao. For a stronger milk chocolate try:
Plantations 38% – although on the low end of the percentage spectrum, the flavor is outstanding
Hachez Maracaibo 55.5% – tastes like a dark gianduja
Cluizel Mangaro au Lait 50%
Bonnat Asfarth – the strongest of the trinity but still quite milky
10:51 am
January 18, 2006
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Thanks for the tips! I’ll start with the other Bonnat and Cluizel, unfortunately I can’t get the others here, so they will have to wait.
What is the cacao used in the Java? Bonnat’s site wasn’t particularly helpful.
11:06 am
December 12, 2005
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Sorry, I always come here with a box of Slitti… but LatteNero 70% is the highest cocoa % milk chocolate available on the market now (to my knowledge). Andrea keeps the source and blend of the beans quite secret.
I like it, though I find that the smoothness of milk is somehow fighting with the tobacco of the cocoa, so it is not that harmonic but it’s indeed very nice to observe such a wrestling in your palate. There is more harmony in LatteNero 62%. Any opinions?
