January 28, 2005
As I said before, I’m not happy about mixing two different strong fruity notes (as I imagine the Sambirano to be). So I do not like number one (even so I can imagine that Los Ancones can be blended with others).
After that there is only one opportunity left. So I vote for number two.
July 31, 2006
So, after careful counting of the all the votes 😉 ... (drum roll) ... the final decision came down to ... no. 1!
Didn't realise though that the Sambirano in question was 100%! Fortunately chocolatero adjusted our recipe to 45% Pralus Fortissima, 45% Cluizel Los Ancones, 10% Opera Sambirano.
The result is high in acid, but also extremely well rounded and manages to address the whole of your palate at one go, while having an excellent hanging length. All in all a great success, many thanks go to chocolatero and L'artisan du Chocolat.
I hope this is just the first of a series, and that you all get to try it soon.
April 24, 2004
Jusat tried a sample of the bar. Los Ancones is the only of the chocs I know from before,but I can vcertainly feel the typical Cluizel smokiness in it. There are also hits of paranuts, coffee and some red fruit acid in the background. Not really sure if I think the tastes balance or crash, though...
My name is Polarbear and I am a chocoholic...
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