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Cuba Venchi Cuor di Cacao 85%
November 22, 2003
3:07 pm
Hans-Peter Rot
USA
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This is a very creamy chocolate and isn’t bitter or intense at all. It’s worth trying for those interested in experimenting in the higher percentages who don’t want to be overwhelmed by bitterness or intensity which is common of other brands. It’s not a complex chocolate, and the flavor remains pretty consistent throughout. It tastes fairly sweet, with hints of caramel. The finish is short and the melt is quick, although very satisfying. There is a slight bitterness in the aftertaste, though, but nothing to detract from the overall pleasure.

Does anyone find any intensity to this bar? Don’t get me wrong, I really like it, but for such a high percentage, I was expecting a stronger chocolate flavor. It’s good to compare this bar to Cluizel’s 85% or even to Domori’s Blend No. 1 to best know what I’m talking about. Actually, I don’t think CV is as sweet as Cluizel; perhaps extra vanilla is added or CV just roasts a lot longer.

April 29, 2004
4:39 pm
alex_h
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hmmm, i agree with your taste. found the 85% venchi not bitter at all. very chocolatey, though not complex. and soft. one of my faves. but watch it! i don’t drink coffee or tea and the punch the chocolate packed kept me tossing and turning all night.

a

April 29, 2004
10:05 pm
tom finnerty
edinburgh, United Kingdom
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Hmm…think this is not top quality cocoa and it’s got a very distinct ‘wafer’ taste which I find in a few bars now and don’t like much, having said that it’s not bad for the price – does anyone know what this wafer taste is ?

April 30, 2004
6:17 am
Hans-Peter Rot
USA
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A wafer as in a layered wafer cookie, or a vanilla wafer from Nabisco? Cuba Venchi dutches their chocolate, so I know that’s one factor that contribites to the somewhat mild flavor. It’s totally not what I expected from an 85%, but after learning the characteristics of the bar (lower quality beans, dutched, lots of extra vanilla), I can understand how it acquired its flavor.

April 30, 2004
9:30 pm
Masur
Stockholm, Sweden
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Cuor di Cacao 75% contains only criollo beans. What about Cuor di Cacao 85%?

Masur

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
April 30, 2004
9:43 pm
tom finnerty
edinburgh, United Kingdom
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A wafer as in the wafer you used for ice-cream as a child, or what a cheap cone is made of or, if you’re a Catholic , what the host is made out of…….or those pink wafer biscuits. What does dutches mean ?

May 1, 2004
6:24 pm
Hans-Peter Rot
USA
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Dutched cocoa is cocoa that has been treated with an alkaline to reduce the aciditiy. Therefore, dutched cocoa/chocolate has a milder flavor than its “natural” counterpart. When you read the ingredients of cocoa powder, and it says “cocoa treated with alkaline,” then it’s dutched. Undutched cocoa (or “European” cocoa) is more bitter, obviously, and is also referred to as “American” cocoa.

I do detect a strong vanilla flavor in the Cuba Venchi 85%, but that’s probably because they add more vanilla than most brands.

May 8, 2004
2:42 pm
alex_h
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April 29, 2004
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anyone here tried the 75% with chili peppers? just bought some and it kind of cauterized my throat. hot!
at first it tastes strongly of chocolate as i know from venchi. then it creeps up on you and hits you hard. after that i couldn’t taste much of anything except for an unpleasant aftertaste.
probably not bad as a prank chocolate. otherwise, i dunno…

May 17, 2004
10:43 pm
adornix
Frankfurt a.M., Germany
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May 17, 2004
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The “Peperoncino” is really hot stuff! The 75% and 85% have of course no real “bite” – if this is the correct english term for the cracking noise und feel when breaking the chocolate.
Despite that I like them for their interesting liquorice aroma.

October 11, 2010
3:20 pm
alex_h
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April 29, 2004
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hi foks! me once again. i have a question regarding venchi. well, make that two questions:

first, hans-peter mentioned that venchi dutches. i just started working at a chocolate shop two days ago and had a discussion with my new boss. she didn't believe me when i said that venchi dutches.

i couldn't explain why i believe they dutch, but was certain because of the mildness of their high-percentage bars. how do you know for certain that a chocolate is dutched?

second question: masur mentioned that venchi's 75% is criollo. i've seen the words “criollo” on some of venchi's wooden boxes, but find it hard to believe that they use anything but forastero. where did you get the information from, per? and do you know which type of criollo they use?

thanks everyone,

alex 

October 13, 2010
6:20 am
Masur
Stockholm, Sweden
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Alex, this bar was branded as Criollo when I posted.  The Chocolate Traveller Magazine published this artice 2005:

http://www.chocolatetradingco

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
October 14, 2010
6:50 am
Masur
Stockholm, Sweden
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Alex, this bar was branded as Criollo when I posted.  The Chocolate Traveller Magazine published this artice 2005:

http://www.chocolatetradingco

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
November 29, 2010
6:20 am
jcandy
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November 27, 2010
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13

A very special single variety chocolate from Venchi. Made
solely from the Criollo cocoa bean from Venezuela, an exceptional full flavored
bean which comprises just 5-10% of the worlds cocoa crop and therefore used by
only the very best chocolates, Venchi for one. An incredibly powerful, low acid
dark chocolate with a strong bitter cocoa taste. Highly recomended for real
dark chocolate lovers..  i agree with your taste. found
the 85% venchi not bitter at all. very chocolatey, though not complex. Cuba
Venchi dutches their chocolate, so I know that's one factor that contribites to
the somewhat mild flavor.