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Bonnat Porcelana
October 19, 2007
11:38 pm
marioh
Bonn, Germany
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I have just found this Porcelana bar made by Bonnat. Does anyone know anything about it? Does Bonnat make it regularly now? Can it be bought somewhere else? Anything? The problem is, that you can’t always trust what Manufactum is telling you…

http://www.manufactum.de/group.....773.0.html
(Sorry, page is only in german)

October 25, 2007
1:37 pm
alex_h
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hmm, thanks for the info. will go and check it out. beschle wants to release a porcelana as well.
later, alex

October 30, 2007
3:16 pm
Polarbear
Tromsø, Norway
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Let's hope they don't roast it too much, Bonnat's dark roasting style does not fit the more gentle chocs well. E.g. I think their Madagascar is killed by the roasting.

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*** My name is Polarbear and I am a chocoholic...
November 5, 2007
3:56 pm
alex_h
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i think i spoke to soon. seems hard to come by this bar. unless you order it under the url above...

November 9, 2007
3:20 pm
alex_h
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hi mario,
i have only been able to find out the following:
- in germany manufactum is the only retailer (at the moment)
- and it seems only to be sold via their website (logistics problems?)

November 12, 2007
10:43 pm
marioh
Bonn, Germany
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Thanks for the info.
I took a look into their catalogue. The bar bears “En exclusivité pour Manufactum”. So no more doubt: Only buyable via Manufactum. As I planed an order anyway I will gladly order a bar or two along with it. But it’s really strange that you can not buy the bars in their store in Munich.

November 19, 2007
3:40 pm
alex_h
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well, i heard they had trouble getting the bars to the stores. but no more! i just bought two and am trying them as i write.
i have never seen a bonnat bar look this good. what a surface! smooth as a baby's backside. and they didn't "burn" the beans. a good bar, reminiscent of domori's porcelana.

December 1, 2007
4:03 am
bradyb
New York, USA
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This is all very interesting. I would like to read more posts from people who know more of the details on this bar. Are the porcelana beans from Venezuela or Mexico (like those used in Pierre Marcolini's). Why are they only sold on this website? I am not familar with this website. Alex, let's see your review on the review page!

December 1, 2007
3:20 pm
bradyb
New York, USA
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I used a website to translate from German to English for those who are interested:

"Chocolate rare piece. Exclusively with us. "Porcelana" - already the sound of this name wakes all kinds of associations of most pleasant kind: We have to do it with one to best and at the same time rare cocoa places of the world. Bonnat imported for us a small quantity of it directly from Venezuela and exclusively as 75prozentige bitter chocolate processed. Indeed reminded those much brightens color at porcelain, and in the flavour this chocolate is aussergwoehnlich mild and nussig. A rare piece, which we can offer to you only seasonally once in the year. Like always with Bonnat only from cocoa, cocoa butter and sugar, without Lecithin."

Does anyone know how long Bonnat has been producing this, or is this the first year?

December 3, 2007
10:54 am
alex_h
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hi brady, i can't answer your first question. but i heard from a bonnat representative here in germany that the bars were made exclusively for manufactum, a company that sells expensive hand-made products. kind of a back-to-the-roots thing.
where the beans are sourced i can't say, i don't know.
i'll try and get a review out there, but that's not my forte. for now let it stand as written above. i'll see whether i can't get a bar to martin or montegrano. let them review it ;)
a good porcelana for a fair price, if it truly is porcelana. i have no doubts, but there have been some regarding marcolini. it's been a while since i've tried marcolini's porcelana but i can understand the scepticism there. marcolini's version didn't come across as well as this bonnat. and it didn't compare to other porcelanas i've tried. the bonnat does.

December 3, 2007
4:25 pm
Eshra
Southgate, USA
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Alex,

Is there any information on the packaging of that bar that indicates the breakdown of sugar:serving size ratios? I am wondering if they overdid it on the cocoa butter...

When I see that cocoa butter is listed before sugar, a lot of alarms are set off for me and I am already thinking Hachez....my nemesis.

Sean

December 3, 2007
5:17 pm
alex_h
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hi sean, i don't think bonnat has the ratio on the packaging, but will have a look. if i remember correctly, though, they list cocoa butter after sugar. the bar didn't seem too loaded with cocoa butter.

December 5, 2007
2:39 pm
alex_h
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nope, no ratio info. the ingredients do list cocoa butter before sugar, but that only means up to 49% of the entire cocoa mass are cocoa butter, which is not far from the natural ratio of a bean.

December 17, 2007
11:56 pm
ChemicalMachine
USA
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I see that this bar is now available at chocosphere.com .

" This rare cocoa, with an annual production of less than 1000 kg, comes from an ancient plantation in Venezuela. Porcelana beans are unique, in that they are a translucent white color. Fragrant and well balanced, the resulting chocolate is filled with the complex flavors imparted by the soil around Lake Maracaibo. From it's powerful fragrance to it's delicate taste, this chocolate will exceed the expectations of the most demanding chocolate connoisseur. "

December 18, 2007
2:39 am
Eshra
Southgate, USA
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That bar is $16.95!! Wow....I am speechless:)

I would be interested in how many grams of sugar are in each serving. Deducting this value from the total serving weight would allow us to find the ratio of fat...

Hmm...

December 18, 2007
3:13 am
bradyb
New York, USA
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ChemicalMachine- Thanks for the heads up. I just placed an order with Chocosphere last week and it wasn't available. $16.95 is still a lot cheaper than most decent bottles of wine.

December 18, 2007
8:35 am
Polarbear
Tromsø, Norway
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quote:


Originally posted by ChemicalMachinefilled with the complex flavors imparted by the soil around Lake Maracaibo.


Does this include oil fragrance? [8D] Lake Maracaibo is also Venezuela's main oil producing area.

I have ordered a couple of these bars from Manufactum and waits eagerly to see if they are worth the price, and if Bonnat hasn't roasted them too much.

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

*** My name is Polarbear and I am a chocoholic...
January 13, 2008
1:00 am
Alex Rast
Manchester, United Kingdom
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quote:


Originally posted by bradyb

This is all very interesting. I would like to read more posts from people who know more of the details on this bar. Are the porcelana beans from Venezuela or Mexico (like those used in Pierre Marcolini's). Why are they only sold on this website? I am not familar with this website. Alex, let's see your review on the review page!


Review is written, awaiting only a good bar image. Summarising what I've written, overall I found the bar to be very well balanced and in some ways a textbook example of what one might want in a "base" chocolate for blending - something simple and chocolatey that doesn't interfere too much with other chocolates and adds no negatives. Not that there's any real chance it'll be blended with anything and it definitely stands alone without difficulty. I'd say Domori still has the overall edge but this is another worthy contender.

Alex Rast
Alex_Rast_Alternate@hushmail.com

Alex Rast Alex_Rast_Alternate@hushmail.com
January 15, 2008
2:49 pm
Polarbear
Tromsø, Norway
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Just arrived and tried...the really good thing is that Bonnat has resisted the over-roasting they often do, it is very well roasted, the delicate aroma is well preserved, and a quite light brown color. But...as I have experienced with both Domori and Amedei's porcelana's, the inherent taste is so delicate it is difficult to describe, one may even say that it lacks personality. And, as with Domori and Amedei, the typical manufacturer taste, in Bonnat's case a quite distinct spicyness and hint of coffee is very prominent. In summary: Good choc, but not so special it's worth, after shipping costs, €13 per bar...

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

*** My name is Polarbear and I am a chocoholic...
January 15, 2008
2:59 pm
Polarbear
Tromsø, Norway
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I took a look at the reviews. While I do not care much about texture, taste is supreme here, I think that the over-roasting is probably not necessarily a result of bad beans, but of Bonnat's dark roasting style, which has a tendency to make tender beans taste very much the same, regardless of origin. This is an issue with all makers; Domori is cheasy, Amedei tastes raisins and Valrhona is acidic. In general, however, I think Valrhona is best at preserving differences between beans.

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

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

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