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Chocolate Festival Forum members blend
September 26, 2005
6:16 pm
Martin Christy
London, United Kingdom
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We’re looking now at having a Seventypercent bar made for the Chocolate Festival at the end of October. We’d like to make this the much discussed forum members blend, if you all are willing.

Forum member chocolatero, of L’artisan du Chocolat has agreed to make it for us, and to keep things simple and possible within the time, she’s given me a list of the couverture’s they currently hold.

So, I’m looking for suggestions for a blend of 2 or more of the following couvertures. We expect to have a few hundred made and of course will find a way to make them easily available to dedicated forum members!

The choice is from 2 or more of:

  • Pralus - Fortissima
  • Michel Cluizel - Los Anconès
  • Valrhona - Manjari, Tropilia 70%, Guanaja, Araguani
  • Chocolaterie de l’Opéra - Madong, Samana, Carupano, Sambirano, 100% Venezuela, 100% Dominican Republic

For those who don’t know all these chocolates, you’ll find reviews or info here in the forum.

I have to check the time we have for this, but obviously not long! So please answer soon, I think within the next two weeks should be ok.

Martin Christy
Editor
http://www.seventypercent.com

Martin Christy Editor www.seventypercent.com
September 26, 2005
8:31 pm
Hans-Peter Rot
USA
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August 1, 2006
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Samana or Los Ancones mixed with Sambirano. Maybe a third chocolate for extra flavor.

Guanaja or Araguani with Madong. Maybe add some Samana for extra body and additional flavor.

I just tasted this 100% Venezuela. It's quite sharp and "red," with a nice all around flavor. I think it would be interesting to pair this with something bearing much less bitterness and acidity, such as Los Ancones, or actually something just really light such as Madong. Madong would add some interesting flavor components and lighten it up dramatically...I think [:)] Manjari wouldn't work because it already has that red flavor (raspberries), so it would essentially get lost. But since Madong is so light and 30% lower cocoa content, it would need to play a major role to prevent getting overpowered. Or while we're on that note, mix Sambirano, Madong, and Samana.

October 8, 2005
6:18 pm
Lasairfion
United Kingdom
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March 13, 2005
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I've not tried any of the Pralus or the Chocolaterie de L'Opéra so I can't comment on those. But I do find the bulk of the Valrhona bars tend to be a little too heavy on the tobacco/liquorice flavours for me. I'm a big fan of the lighter, fruitier flavours found in the Michel Cluizel bars.

From what I see on the forum, Pralus sounds a similar light, fruity bar to the Cluizel, and as such I'm going to proffer a Los Anconès/Fortissima blend.

October 8, 2005
7:04 pm
3igeez
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[V] Valrhona? Ugh. Why not a tasty Michel Cluizel/Amadei blend.
Of the companies mentioned, I'm not especially fond of the choices presented although I am appreciative of a custom blend of some sort.

Myra Wood tales from a cocoa driven life: http://www.xanga.com/private/home.aspx?user=agmyra
October 8, 2005
7:14 pm
marta
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Being my favourite bar, I think Los Ancones is too nice to blend it with any other chocolate. A bit like a good whisky. It must be enjoyed on its own (or so I've been told). But I must say I wouldn't mind trying that Los Ancones/Fortissima blend that Lasairfion suggests.

Good luck with it!

October 8, 2005
9:15 pm
Hans-Peter Rot
USA
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In a moment of mixed curiosity and inspiration, I made my own blend with the chocolates listed above [:D] It was Carupano, Los Ancones, and a little Venezuela 100%. Imagine a full-bodied Los Ancones with its olive and rum flavor accompanied with a heavy butter overtone and lemon-like acidity. Be careful with that Los Ancones; it's a strong chocolate!

October 8, 2005
9:24 pm
lucky_dog
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January 8, 2004
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don't blend the cluizel.

probably samana/madong

October 8, 2005
10:47 pm
splodge2001
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August 15, 2004
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what about a little manjari for fruit mixed with some carupano for cream. strawberries and cream yum yum.

October 8, 2005
11:42 pm
Hans-Peter Rot
USA
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Well, the Cluizel worked well with Carupano, as the finished chocolate was akin to butter rum with a splash of citrus. Nice texture too. Actually, for a berries and cream chocolate, mix Sambirano with Carupano. You'll need the power of Sambirano because Manjari is just too gentle. Carupano stood up remarkably well to the Cluizel, so I can only imagine Manjari will get lost, and if you decide to add more Manjari, then perhaps the texture would start to suffer. Actually, I am going to make this myself to see how it is....

October 9, 2005
7:23 am
drchazan
Jerusalem, Israel
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June 26, 2003
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I'm not very good at mixings, but what about the Cluizel mixed with the Valrhona Guanaja and the l’Opera 100% Venezuela?

By the way, what about naming it "Masterpiece"?

~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate." --Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~

~*~*~*~*~ "What you see before you, my friend, is the result of a lifetime of chocolate." --Katharine Hepburn (May 12, 1907 - June 29, 2003) ~*~*~*~*~
October 9, 2005
10:59 am
GoBanana
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August 28, 2005
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Since I´m only familiar with Michel Cluizel and most of the valrhona bars, from the list that is, I won´t suggest a preferred blend. However I definately think that the final blend should contain seventy percent, not more not less. I mean the bar is to represent this page at the festival! Name it simply SeventyPercent.com, or Definite Seventy Percent or perhaps Absolute Seventy Percent (Hmm..might be a trademark issue..[:p])

October 9, 2005
11:42 am
marioh
Bonn, Germany
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January 28, 2005
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I love red fruit notes. So, montegrano, if you say that the 100% Venezuela has red notes, I would like to have that one in the blend. But I believe we should not add more fruit notes. So either Los Ancones or 100% Venezuela. The yellow from Los Ancones will probably overweal the red from the Venezuela. But as I see it, the Los Ancones is a very popular chocolate in the forum, so perhaps we should us it for the fruity notes (as this shall be a forum member’s blend).
I would recommend some nutty flavour and perhaps a bit of coffee. For the coffee note I would suggest a little bit of Araguani. I never tasted chocolates from Chocolaterie de l’Opéra. Is the Carupano comparable with the Carupano from Domori (just concerning aroma)? Than this chocolate would be suitable for the blend.
Finally I would say, quite similar to montegrano, blend the Los Ancones with Carupano, but I would probably add a little of Araguani.

October 10, 2005
8:42 am
Polarbear
Tromsø, Norway
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I suggest a blend of Manjari and the 100% Dominican. I have only tried Los Ancones and three of the Valrhona bars, so I would have to presume that the Dominican is somewhat like other Caribbean bars. I hope this could create the mix I like, fruity with some nutty/spicy "kick".

Please, do not mix Los Ancones with anything. IMHO, the characteristic Cluizel taste of cherry liquor and bananas would crash with other tastes.

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

*** My name is Polarbear and I am a chocoholic...
October 10, 2005
2:33 pm
ellie
london, United Kingdom
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March 17, 2005
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Actually, as soon as i've seen Martin's post, went to make 50%-50% blend of Fortissima and Los Ancons. I know, sounds sacrilege, but it was good. Strong roast of Fortissimo added more depth to blend.
Still, would sudgest to make a blend of 70-80% Madong and the rest Venezuella (with which I'm guessing, cos haven't tryed it,- may be even Dominican). Ideally I'd say Madong (50%) and Fortissimo (50%), but don't know what is feasible (economically).
Just think that to find beautiful blend, which will apeal to most people is a chalenge. I'd love to find one over 70%, say somewhere around 85% - still didn't come across one.[:)]

October 10, 2005
4:31 pm
Hans-Peter Rot
USA
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I would love to try Madong and Carupano blended.

October 12, 2005
5:39 pm
Martin Christy
London, United Kingdom
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I was a Los Anconès sceptic, until I tried Ellie’s Fortissima / Los Anconès blend, which was rather good. On the one hand you could say you shouldn’t blend something as good as Los Anconès, but maybe the quality of a blend is about the quality of its ingredients, and the finest whisky blends might use the best single malts. (Ok, probably not, but we are here to experiment!)

So looking at all your feedback and from the chat discussions at the weekend, I’m going to suggest 2 possible blends:

1. 40% Pralus Fortissima, 40% Cluizel Los Ancones, 20% Opera Sambirano

2. 50% Opera Madong, 30% Opera Carupano, 20% Valrhona Araguani

The Araguani in the last one to add some texture depth and length to the Opera chocolate.

I need to give L’artisan the final decision by Friday 14 Oct, so cast your votes now!

Martin Christy
Editor
http://www.seventypercent.com

Martin Christy Editor www.seventypercent.com
October 12, 2005
6:45 pm
Hans-Peter Rot
USA
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If it's down to those two, then I vote for #2. Creamy and buttery, with citrusy/fruity and floral notes. Would be awesome.

October 12, 2005
9:21 pm
Masur
Stockholm, Sweden
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I vote for #2.

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

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
October 12, 2005
9:37 pm
marta
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September 18, 2005
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I vote for #1

October 13, 2005
8:18 am
Polarbear
Tromsø, Norway
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#2 for me.

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

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

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