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7:37 pm
December 26, 2006
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Eshra
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Southgate, USA
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posts 178
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I was in Chicago recently and managed to discover 2 shops selling high chocolate. I noted that one of the shops carried a brand of chocolate I had been wanting to try — Guido Gobino.
I purchased their 80% bar from Trinidad and their 70% Venezuelan bar.
Firstly, I thought it would be interesting trying an 80% bar from Trinidad as I had had good experiences regarding most bars from this country, i.e. Gran Couva, Pralus’ Trinidad, etc.
I often thought that, for instance, the beans Valrhona uses for their Gran Couva bar would fair well in a higher percentage bar. Nonetheless, the bar I got from Guido was quite a shock. A bad shock. The bar was nearly unpalatable. The taste was of a harshness that I wouldn’t have expected from a Trinatario. It sort of reminded me of Valrhona’s Abinao bar. Horrible.
BUT. The Venezuelan bar was quite another matter. This bar tasted so good, that after the first bite, I simply stared at the bar for a period of time.
The best bar to compare it to is Valrhona’s Gran Couva, ironically. However, it is much more than that. It is more complex. In addition to some buttery caramel notes, toasted bread and malt, it offers a subtle spike of fruit midway. It is marvelous.
Anyone else try it?
Sean
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8:50 am
December 29, 2006
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Masur
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Stockholm, Sweden
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posts 592
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I’ve not tried this brand but here is a link to their website:
[url]http://www.guidogobino.it/[/url]
“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)
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“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)
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9:16 pm
December 29, 2006
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Rebecca
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Uppsala, Sweden
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posts 14
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I ordered GuidoGubino online while I lived in the US for a year. I liked it very much. I was special, not very mild. I would compare it with Pralus. It has strong flavour, and a big difference between the origins.
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10:41 pm
January 17, 2007
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Hans-Peter Rot
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USA
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posts 1462
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I just tried a 200g bar of the Trinidad 80%. Interestingly, it has “Arriba cocoa crumb” (essentially, nibs) embedded into the bar, so the flavor also has a more complex nature that includes peaches and slight alcohol. The texture was quite bad: cookie-like and very dry. But the flavor wasn’t that bad, actually quite sweet with red chile and sweet orange taking most of the credit. The chocolate was very mild for its class and tasted almost flat, but overall I would eat it regularly only to snack on but certainly not for formal tastings. I didn’t find it *that* appealing, though, and if faced with the opportunity to receive more for free I would probably decline. It simply doesn’t do much for me, but admittedly, it reminds me of a chile chocolate bar. Not that I don’t like these, but I just prefer other things.
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7:03 pm
January 18, 2007
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Hans-Peter Rot
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USA
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posts 1462
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A recent revisit to the 200g behemoth known as Trinidad has ended up in disgust. I can’t admit to liking this chocolate anymore. I think my initial reaction was a mixture of shock and to some degree sympathy because I believe in giving all chocolates a fair chance (i.e. multiple tastings), which as a result in this case, caused indifference. Now I can honestly claim that this chocolate is *not* a winner, or even a decent snacking bar! The texture alone is deterring, and the flavor is flatter than a flatline at a hospital.
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1:06 am
January 19, 2007
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ellie
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london, United Kingdom
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posts 308
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Wasn’t impressed with none of them, though it was more then a year ago, – put “never to buy” note aganst them.
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1:18 am
January 19, 2007
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Martin Christy
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London, United Kingdom
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posts 614
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You HAVE to watch the amazing Willie Wonka factory tour here http://www.guidogobino.it/Video/Gobino.wmv . Not a bean in site of course …
Martin Christy
Editor
http://www.seventypercent.com
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Martin Christy
Editor
www.seventypercent.com
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1:47 am
January 19, 2007
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ellie
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london, United Kingdom
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posts 308
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Ohh, the human fascination with packaging equipment! fun acting, have to admit…
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