3 Jan 2014: The Forum is currently in read-only made while we update to a new version of the Seventy% website and forum.

The forum will be back with a faster, simplified and up to date website in the next two months.

Please consider registering
guest

Log In

Lost password?
Advanced Search:

— Forum Scope —



— Match —



— Forum Options —




Wildcard usage:
*  matches any number of characters    %  matches exactly one character

Minimum search word length is 4 characters - maximum search word length is 84 characters

The forums are currently locked and only available for read only access
Topic RSS
fruity suggestions
January 6, 2005
8:33 pm
rumplesink
United Kingdom
Member
Forum Posts: 3
Member Since:
January 6, 2005
Offline

I’m fairly new to the world of fine chocolate, but have tried a few bars now and I have a definite leaning towards Valrhona – I think the 2004 vintage Ampamakia is pure angel-breath! My second favourite would be Michel Cluizel’s Los Ancones but for sheer limey fruitiness the Ampamakia just can’t be touched. I do also like the Valrhona Palmira bar. I tried the Amedei porcelana and I wasn’t too impressed, but I quite liked the standard Amedei 70% bar. As I do tend toward a fruitier taste, are there any particular bars I should look out for?

January 7, 2005
5:55 am
Hans-Peter Rot
USA
Member
Forum Posts: 1462
Member Since:
August 1, 2006
Offline

Well, Valrhona definitely is among the fruitiest chocolates out there. From Valrhona, try Manjari (very citrusy but extremely short-lived flavor); 71% (tart and assertive); Guanaja (robust tartness, not so tangy or “lively;” quite an intense chocolate too).

From Cluizel, try Maralumi (mainly citrus, with banana and fresh tobacco leaf appearances); Mangaro (white grapes, pineapple; my second favorite Cluizel origin bar)

All Scharffen Berger is fruity. If you can get it, try them all.

From Domori, try Madagascar (tart orange, vodka, vibrant; one of my favorite chocolates); Sambirano (robust tartness similar to cranberries and prunes).

These are mainly the tart and vibrant fruitiness, similar to citrus, pineapples, and other fruits of that nature. If you’re interested in a softer fruit tone or even more robust fruitiness, then that’s a different bar of a different bean. If you opt for the former, then check out Madagascar bars and some finer Venezuelan bars. Stay away from Pralus, as he is a dark roaster, and his chocolate is thusly “darker” and more caramelized in flavor. Also, stay away from Chocovic. Lindt Excellence 70% is an easily obtainable bar, reminiscent of oranges, imo, and quite a good chocolate.

January 7, 2005
6:10 am
Hans-Peter Rot
USA
Member
Forum Posts: 1462
Member Since:
August 1, 2006
Offline

I forgot to mention that although dark roasting produces an overall darker flavor, the bean/blend is essentially the heart of the flavor. That’s where the initial flavor lies, and the processes that the beans undergo actually change the flavor and intensity to different extents. Dark roasters do produce “fruity” chocolate, but keep in mind that the overall dominant tone will be of a dark nature with a slightly caramelized flavor in conjunction with a slightly less fruity tone lingering in the background. Pralus is the perfect example of this.

January 7, 2005
8:06 pm
rumplesink
United Kingdom
Member
Forum Posts: 3
Member Since:
January 6, 2005
Offline

Thanks Montegrano – I’ll try the ones you suggested, although I have already tasted the Valrhona Guanaja and wasn’t too keen on it. I have an order placed which contains the Maralumi, Concepcion, Tamarina and Mangaro from Cluizel and a standard Domori 75 Madagascar, but I’m most looking forward to trying Valrhona’s Gran Couva. All in all my order is looking promising judging by what I’ve read and what you’ve said. Incidentally, I’ve also tried a couple of bars from Bonnat – the Chuao and Puerto Cabello and didn’t like them at all – I thought they had an unpleasantly earthy, charcoaly taste. Looking forward to tying some Scharffen Berger. [:)]

January 7, 2005
9:30 pm
alex_h
Member
Forum Posts: 1170
Member Since:
April 29, 2004
Offline

i agree with monte. the fruitiest i know are cluizel’s maralumi and valrhona’s ampamakia.
have fun! :)

January 7, 2005
9:31 pm
Hans-Peter Rot
USA
Member
Forum Posts: 1462
Member Since:
August 1, 2006
Offline

Well, then I can assume that you probably won’t like Gran Couva that much. It’s actually one of my favorite chocolates, but for Valrhona, it’s not fruity at all. In fact, it’s perhaps the least fruity of the line, leaning towards butter and pine. I forgot to mention in the last post to stay away from Bonnat as well, but it looks like you already found out hehe. With your next order, try Domori’s Peurtomar. You might like that one too.

January 10, 2005
11:39 am
alex_h
Member
Forum Posts: 1170
Member Since:
April 29, 2004
Offline

do you find puertomar fruity, monte?

January 10, 2005
5:30 pm
Hans-Peter Rot
USA
Member
Forum Posts: 1462
Member Since:
August 1, 2006
Offline

I think it had a general flavor of bitter almonds, tart cherries, and buttermilk. So, yes, it was slightly fruity, imo, mainly attributable to the red tartness. But I recommended this chocolate last, mainly because of the other flavors occuring throughout might distract one from the fruitiness it does possess.

January 11, 2005
2:35 pm
Masur
Stockholm, Sweden
Member
Forum Posts: 592
Member Since:
August 6, 2006
Offline

Bonnat Madagascar is a bit fruity. I agree it’s a standard Bonnat bar and not a sensation like Domori Madagascar but why stay away?

“Porcelana: The Holy Grail of Pure Criollos” (Marieel E. Presilla)

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