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3:44 am
September 7, 2003
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theobroma
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MIlwaukee, USA
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posts 89
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Hi
My current favorite bar is Michel Cluizel’s Hacienda de Los Ancones. 67%. One of the most unique tastes and fragrances among fine dark chocolates that I’ve encountered. A definite favorite over Cluizel’s Ilha Toma and Hacienda Concepcion. Has anyone else tried this?
(martin I know you have!)
Kyle
Oh no! My Agustus!
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5:19 am
September 9, 2003
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Hans-Peter Rot
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USA
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posts 1462
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Who doesn’t like Los Ancones? I have not met one person who does not like it (except for my friend whom I mentioned in the other Los Ancones thread). It definately is a unique chocolate that has lots of interesting flavor notes. At one moment, I had to reassure myself that I was indeed eating chocolate, hah. I don’t like to eat this every day because such uniqueness needs to be savored sparingly, or else it will become bland and ordinary. Although I don’t know if I would say that I favor it over Ilha Toma; it (Ilha Toma) has a stronger chocolate flavor, imo, and doesn’t play with my taste buds the same way that Los Ancones does. Los Ancones is something I would probably have to be in the mood for, whereas Ilha Toma offers nothing extraordinary that would require me to “feel like” eating it. In other words, I would not consider Los Ancones as an every day eating chocolate, but I would Ilha Toma (with all price considerations aside). The chocolate I am eating a lot of right now is Cluizel’s 72% Venezuela, and for some reason I’ve been eating a lot of milk chocolate lately. I’ve had strong cravings for it, so I’ve been snacking on it whenever I get the chance. I love eating Cluizel’s 33% milk, then following immediately with Noir Infini. Such pairings are a bit unusual I suppose, but it adds variety and spice to my chocolate diet.
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8:39 pm
September 9, 2003
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theobroma
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MIlwaukee, USA
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posts 89
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Good for you Peter!
I’m still a young man and a bit of a novice (though I know I’m in love), and haven’t yet tried most of what youv’e mentioned. The Ilha Toma, of course. But I haven’t yet ventured much into milk chocolates or 99-100%s.
Well said, though.
Kyle
Oh no! My Agustus!
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1:11 am
September 11, 2003
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Martin Christy
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London, United Kingdom
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posts 614
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My secret passion is eating dark and milk, or dark and white at the same time – putting 2 squares together and biting into them. Depends on my mood, but sometimes I just love the mixture. Not so good for actual tasting appreciation of the dark though!
I agree with Montegrano that Los Anconès is more of a special occasion chocolate. My main eating chocolate is Valrhona’s Guanaja – preferably from a couverture kilo rather than a bar – nice and chunky!
Martin Christy
Editor
http://www.seventypercent.com
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Martin Christy
Editor
www.seventypercent.com
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11:32 am
November 30, 2004
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massawax
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Santo Domingo, Dominican Republic
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posts 3
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Hi,
I tend to agree with you. Los Ancones bar is as a unique product. Beans come from such a splendid farm: you all should see it at least once in your lifetime. Cocoa pods and fresh beans are processed according to a very specific fermentation method and very slowly dried in specially designed sun dryers. I am one of those who were lucky enough to visit the farm and get to know the people in charge for beans production: I can assure you that there is absolutely noting “normal” and standard about Los Ancoens beans. Well worth a trip to Santo Domingo. To my knowledge there is one Chocolate fan Club organising a 7 day trip to the DR including 2 days entirely dedicated to cocoa farms and Los Ancones in particular. If any of you is interested, try to look up http://www.chococlub.com
UTROQUE PEDE
quote]Originally posted by theobroma
Hi
My current favorite bar is Michel Cluizel’s Hacienda de Los Ancones. 67%. One of the most unique tastes and fragrances among fine dark chocolates that I’ve encountered. A definite favorite over Cluizel’s Ilha Toma and Hacienda Concepcion. Has anyone else tried this?
(martin I know you have!)
Kyle
Oh no! My Agustus!
[/quote]
MW
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