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Had a nice trip to London, and the Chocolate Week. Bougth home some chocolate of course, 2900 grams actually. Well, tasted Scharffen Berger 82% and Pralus Madagascar 75% today. The first one with quite rough taste. Like a bitter but yet good forastero not quite integrated into a fruity criollo taste. Madagscar from Pralus: first impression is interesting. Fruity, the good memories from a lifetime of Manjari is of course in my head, but one can notise the stronger percentage over Manjari’s 64. A little bit tobacco and wood in the end. No matter where Pralus has his conching machines, this is good stuff. Let us pray to Montezuma that it is not another rebranded Callebaut. Anyway, the truth shall set you free.
Just tasted the new Cluizel Maralumi from New Guinea, and don`t underestimate the asians! This is like walking in a citrus garden. With 64 % it is a lot sweeter than the two I mentioned in the prior post, but still tasty and quite acidic. Could be interesting to try in mousse or a dessert.
Chocoholics unite! In taste, aroma and bite!
August 6, 2006
Hello legodude. It was nice that a few of us made it and showed up at Hampstead Theatere. I really enjoyed my visit to Chocolate Week. No need to worry about Pralus. Back home in Stockholm and our annual Chocolate Festival I heard Pralus reasently bought a plantation in Madagascar.
I would like to here more from the Stockholm festival. Could you e-mail me or write somthing more on the forum? Perhaps some pictures? We should have something like that in Norway too, but it is a small country and the people are unaware of good quality chocolate.
August 6, 2006
August 1, 2006
I think the Scharffen Berger 82% tasted heavily of cherries with almond and tobacco nuances. They’re an extremely fruity brand overall, which imo, makes their 41% milk bar quite tasty. The Pralus Madagascar is quite good too; it doesn’t have that alcohol flavor that many other Madagascars do, and I even tasted pear in it, which I have yet to taste in other Madagascars. Also, give the Pralus Venezuela and Columbia bars a try. These two are wonderful.
The Maralumi sounds interesting. Is it TOO sweet, or is it simply sweet enough that you can tell it’s a 64% chocolate just by eating it? Do the flavors complement such sweetness too?
September 30, 2003
August 1, 2006
Well, what have you been eating before Pralus? I found that after eating Domori for a week, then switching back to Pralus, I noticed a much smoother texture. It might be the lecithin, or it could be the cocoa butter as you suspect. They are 75% after all, so it’s going to be naturally “fattier.” What are your favorite Pralus bars, btw?