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Michel Cluizel's "Mangaro" - and other new bars
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Polarbear
Tromsø, Norway
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October 8, 2004 - 9:25 am
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El Rey is slightly gritty, tastes red fruits, slightly acidic, coffee.

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My name is Polarbear and I am a chocoholic...

*** My name is Polarbear and I am a chocoholic...
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Hans-Peter Rot
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October 8, 2004 - 6:12 pm
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Despite the lower cocoa content of Gran Saman, it's stronger than Apamate due to the lower content of cocoa butter. This also makes it grittier than Apamate and an interesting comparison.

Pralus' flavor is quite intense and bold; it offers such a strong and solid chocolate flavor that it makes flavor detection rather difficult. That, and the fact that Pralus is an extreme dark roaster, causes the actual flavors to fall into the background rather than stick out for easy detection. Pralus generally isn't as fruity as other brands either. There's a characteristic bitterness towards the end of the bars, but overall, most of the bars are quite pleasant. The Columbia is my favorite so far. I have a Pralus Chuao bar, though, but I am waiting for the right moment to try it (i.e. in a four-way comparison with Valrhona, Bonnat, and Amedei...coming very soon).

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Hans-Peter Rot
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October 8, 2004 - 6:18 pm
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What did they send you, btw?

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Hans-Peter Rot
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November 5, 2004 - 6:30 pm
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Just tried Cluizel's Maralumi, and it's really quite good. Opening banana with a tart tone underscored by spice cake. There's a light, vibrant, and sweet tartness throughout (similar to an orange but also some red tones), leading to honey and ending in banana again. Quite interesting. Looking forward to the Mangaro 50% milk.

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Hans-Peter Rot
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November 6, 2004 - 3:20 am
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Wow, a second tasting of Maralumi revealed fresh tobacco leaves too. I don't think it's too sweet, rather it's the natural flavor of the bean. Take that into consideration as well as the flavors themselves, and perhaps the overall effect is that of sweetness. Usually, one can tell if too much sugar is added by that "sugary" taste, but I don't detect any of that with this bar or with any other Cluizel bars.

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Michel Cluizel's "Mangaro" - and other new bars | Page 3 | Fine chocolate bar discussion | Forum