Today I had my first taste of the Madagascar Sambirano Valley bar by Patric Chocolate. (For anyone who's not aware of this fact, the man behind the bar is our fellow 70% member, Alan.)
To my mind, this chocolate is everything that fine chocolate should be: from the beautiful packaging, to the superb appearance and temper of the bar, to the wonderful flavour - complete with an ultra-long finish. Utterly delightful.
My partner and I both sampled this chocolate before looking at the tasting notes. He immediately tasted red berries, while I was hit by citrus. The tasting notes on the wrapper say: "citrus, red wine and berries". Oh, and the classic chocolate flavour is there in abundance too. This is definitely a moreish chocolate!
I'd really like to take this opportunity to say congratulations and thank you to Alan, for a fantastic new addition to the fine chocolate world.
For more info: http://www.patric-chocolate.com
Just a note for anyone who hasn't been to the Patric Chocolate website recently (or ever), since Nov 1st I have been accepting online orders. Unfortunately, I am only shipping within the US, but sometime early this coming year I will start shipping to Canada as well.
Here is the site:
At this point production is still so limited that I am not starting wholesale accounts, so you won't be able to find these bars near you, and that won't change for quite some time.
As Scott hints, I'll be releasing another bar (67% Madagascar) fairly soon, but not before 2008. Things have been moving slightly more slowly than expected--that has been the rule rather than the exception.
Finally, if you want to know any more about Patric Chocolate, probably the best way is to take a look at the blog on the above website. It has a nice mix of detailed information about Patric Chocolate, and some more general chocolate-related information.
Okay, enough self-promotion.
October 20, 2005
I would just like to add my compliments regarding Alan's superb chocolate. I received some of the 70% and 67% yesterday and the bars reflect everything (in my view) that a classic Madagascan chocolate should. Exquisite packaging and fantastic taste that, as Sam mentions above, lasts pleasantly on the pallete. A world-class chocolate bar.
Originally posted by Alan
At this point production is still so limited that I am not starting wholesale accounts.
For those who are interested, this has changed this year. I've brought production up in order to be able to supply a limited number of wholesale accounts.
Also, there are new products in the works (online only at first) for November 2008.
January 1, 2007
I had the new 75% the other day. Too intensely tart, even for me. I think it's overwhelmed by the tartness, much like Valrhona's Palmira of old, except without the sugar and vanilla to balance it out. Still a good chocolate, but I think I prefer the lower percentages. Probably still softer on the palate than some of the older Devries bars.
February 14, 2006
I had the luxury of sampling Patric Chocolate at Zingerman's Deli in Ann Arbor, MI. Wonderful chocolate: I must say the intensity delivered by the chocolate reminded me of previous Madacascans I had had through Domori. The cacao also had some of the traits of the Costa Rican beans DeVries employed for his bars. There is, of course, an underlying theme to the 67%, 70%, and 75% Madagascan bars. Red raspberries, red wine, and kumquat...quite tart, but highly satisfying, given the density of flavors.
The 75%? Wow... this is like the espresso of madagascan chocolates! I would say that pretty much sums it up!
Everyone should try Patric--perhaps not for everyone, but definitely for some.
Though it probably justifies a separate thread, given the title of this one, within the past week Alan McClure released a Venezuelan bar (Rio Caribe Superior, 70%) that is also very impressive.
In the Madagascar lineup, Patric has been selling a 70% bar that's encrusted across the bottom with big nibs.
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