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Pamaco
June 4, 2005
6:56 pm
ellie
london, United Kingdom
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March 17, 2005
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Just found this new Swiss chocolate. Packagind is amazing – big long bars, not unlike a thin reference book ( and the logo is three wise owls for some reason). Site’s under construction, i guess – http://www.pamaco.ch Tasting notes tomorrow. Not bad so far, all around 65-72% (+ one milk bar)and with cocoa butter added – creamy. Anyone tried? Alex, it’s looks like German part of Switzerland they are coming from.

June 7, 2005
9:45 am
alex_h
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April 29, 2004
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sounds interesting. tell us more, when you’ve tried them.

June 11, 2005
3:04 pm
ellie
london, United Kingdom
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Right, here they are: i’ve tried 4 Pamaco “Dark Noble Chocolates” – all impressively smoth and creamy.
Arricua (“criollo range from Ecuador(Arriba)”), 72% – probably the best of 4, beautifull dark purple brown, quite long, creamy, chestnutty with sudden sharp bite, close to fresh figs, with very cacao – even dusty – finish;
Indojaco (criollo, Java), 64% – Very light brown colour, without much red, flowery smell with some coffee notes, and sure enogh, it has more roasted flavour of them all, but quite slight, the bar is still very creamy, overtones of apple toffe and going into papaya. Coffee at length.
Maracado (criollo, Sur del Lago, Venezuela), 65% – wasn’t that impressed, too sweet (they all are on the quite sweet side with generous helping of cacao butter), beautifull familiar by now smell though and taste caramely at the end.
Samatari (trinitario,Madagascar),64% – nuga on the nose, some more complexity then Maracado, even through creamy caramel, orange skin comes trogh, finishing with slight spicy alcoholic hint – Grand Marnier?
Interesting, but not as big as claims IMHO. Worth a read all the verses on packaging – very amusing.

June 11, 2005
5:03 pm
Hans-Peter Rot
USA
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August 1, 2006
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I had to edit your original post, ellie, because every time I tried the link, I was re-directed to a dead page. It finally hit me that there was an extra period in your url posting! Anyway, I’m assuming they’re constructing the site right now (as the headline intimated) because there’s only an introduction page and nothing more. Where did you find these bars, ellie?

June 11, 2005
8:20 pm
ellie
london, United Kingdom
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Thanx, didn’t realize. [;)]Fortnum & Mason.

June 19, 2005
4:47 am
Hans-Peter Rot
USA
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Do the bars mention anything about production from bean to bar?

June 20, 2005
12:04 pm
ellie
london, United Kingdom
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Nope. It goes on the back: ” The only genuine chocolate for true connoisseurs and kings of our age;exclusively derived from cocoa beans from the noble Criollo (or Trinitario) range from Venezuela, etc. (Madagascar). The refinement is accomplished through the original, complex process and requires 72H. Discover and savour the intensity and fineness of the original, genuine cocoa.
Ingredients: Cocoa mass, sugar, cocoa butter, emulsifier ( E322: soya lecithine), vanilla.”
Onthe side ” Socolata Regum – Rex Socolatorum” (!)
No comment.

June 20, 2005
5:44 pm
legodude
Norway
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May 21, 2004
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The latin slogan is “stolen” from the Hungarian dessert wine Tokaji, which some producers have on their bottles. Vinum regum rex vinorum. It means “The king of wines, the wine for kings”.

I guess I’ll have to taste this chocolate before I can second that statement.[:)]

"I`ve got lots of friends in San José. Do you know the way to San José?"
June 20, 2005
11:29 pm
Sebastian
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September 30, 2004
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Very good wine, by the way 8-)