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1:03 am
November 25, 2004
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ever heard of/tried them? came across this canadian, environmentally conscious company in my search for 100% bars. reasonably priced too (canadian dollars mind you)
3:18 am
August 1, 2006
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Yup, very strongly flavored; rather good, actually, with a rustic appeal. Strong cinnamon tones present throughout. It’s been a while, though, since I’ve tried these, so I need to re-acquaint myself with them sometime soon.
3:49 am
November 25, 2004
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have you tried the 100%? if so, paletteability relative to domori or bonnat?
1:47 pm
August 1, 2006
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Actually, I just bought three of these bars from the local chocolate store, along with some other goodies I couldn’t pass up. I got the 75%, 90%, and 100% and will post comments on them when I get around to trying them. It’s always fun to re-acquaint myself with chocolate [:D] Just smell them, though. They’re extremely redolent of ashy cinnamon which might be a slight intimation of its flavor.
10:23 pm
December 27, 2004
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I tasted through the whole Vintage Plantations Arriba line last month at The Chocolate Show in New York City. I thought the line got more distinctive and exciting the higher the % of cacao (and for full disclosure, that is my general preference). At this show they were shoulder-to-shoulder with Amedei, Valhrona, Callebaut, and Guittard, and I personally took the Amedei and Plantation Arriba home. For me, the 75% was very good and the 90% superb. But the 100% is such a magnificent, rich essence-of-chocolate experience that I didn’t notice the absence of sugar. It is beautiful for eating, although I’m waiting for the 5-pound block of 100% they promised to send me to cook with. Net net, do not hesitate to try it (and as Montegrano and I have done, the 75% and 90% too).
4:08 pm
January 7, 2005
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Karen – please contact me at michele@echocolates.com
On behalf of Vintage Plantations Chocolates, we thank you for the feedback. We love hearing all that the consumers have to say about this exciting new product. Good and Bad. We’ve added many new bars, cocoa butter blocks, roasted cocoa nibs and various other products as well that are now readily available on our website at echocolates.com as well as through our many vendors.
I also want to personally be sure that you recieve your block of 100%.
Michele Haro
Vintage Chocolates
Vintage Chocolates
Makers of Plantations Arriba Chocolates
9:26 pm
April 29, 2004
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hi michele,
on your website you also sell swiss chocolate and other bars (blue wrappers). can you tell us more about the ingredients and background (e.g. beans used)?
thanx
ps btw is arriba the same thing as nacional or esmeralda?
10:03 pm
August 1, 2006
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The blue bars are from Marquise de Sevigne, and the ingredients are all natural, i.e. real vanilla. They used to be called Chocolat de Royat but changed names in 1898. The other chocolate on the site is Pfister, a Swiss brand, who might actually be called Pfister Carma because Pfister bought the Carma factory several years ago. I think Callebaut may have bought Carma too. I haven’t tried either of these brands yet, btw.
10:23 pm
August 1, 2006
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Arriba and Nacional are used interchangeably because they both denote the same Criollo-like characteristics of that particular type of Forestero. Esmeraldas is also a province in Ecuador and is actually one of Ecuador’s largest cacao producing provinces.
5:38 am
August 6, 2006
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Since 1951 Pfister Chocolatier have been productng various spcialities made from finest Swiss Chocolate.
Since 1st january 2000 the company is called CSCC Compagnie de chocolats et confiserie Ltd., now responsible for the production and brands of Pfister Chocolatier.
You’ll find more information in English on their website:
[url]http://www.pfisterchocolatier.ch/[/url]
The company is a member of the Union of Swiss Chocolate Manufacturers (Chocosuisse) together with Barry Callebaut etc.
[url]http://www.chocosuisse.ch/[/url]
“Porcelana: The Holy Grail of Pure Criollos” (Marieel E. Presilla)
7:12 pm
November 19, 2004
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Okay, I guess I am in the minority here, but I am less than impressed with the 90% Plantation Arriba bar. To me, the flavor is scarcely chocolatey at all – I taste chalk with a little bit of harsh sourness. I find the texture to be chalky as well. Also, I find that the flavor doesn’t last AT ALL – about 10 seconds after I’ve finished a piece the flavor is completely gone and only chalky residue remains. I admit that my ability to taste subtleties is compromised by my non-existent sense of smell, but my boyfriend (whose olfactory abilities are quite astounding) agreed with me on the chalk taste, and also mentioned mayonnaise. Has anyone else had this experience?
4:05 am
August 1, 2006
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Read the reviews for the 75%, 90%, and 100% bars here. I found the 100% to be the best of all the dark bars, while the 90% was a total disaster. The 38% milk bar is actually one of the better milk chocolates around, but the texture is probably the worst of any chocolate bar period. If Plantations can get a smoother texture with this, then they would have an excellent chocolate.
However, it should be mentioned that Plantations’ new batches are much better now, not only texture-wise but flavor-wise too. Apparently, they’ve gone through some sourcing and production changes, since the new flavor is similar to a sparkling blackberry beverage. Look for recent production numbers on the bars, anything ending with 05, meaning that the bar was produced in 2005.
4:38 pm
November 19, 2004
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I read the review after I read this post and I TOTALLY agree with the reviewers – you guys hit the nail on the head! Odd that there was such a positive response here in the forum. Anyway, I will look for the 05 batch in the future, because I do like 90% strength and this is one of the more readily-available brands in my area.
4:16 am
August 1, 2006
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Thanks! [:D] It’s good to see that we agree. You’ll notice the improvement immediately when you smell the chocolate…and even the appearance looks better.
3:01 am
May 22, 2005
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Have to differ and add a note of support, especially for the 90%. I’d say that this line is one of the best new additions to the high percentage marketplace in quite a while, and fans of the Domori Puro (for instance) would be well-advised to check out the Plantations 100%. Although the experiences are quite different, both are exceptional.
Also, the lack of bitterness in these high percentage chocolates really shows some good attention paid to proper and careful fermentation, which is often a bit lacking with Ecuadoran cacao in general.
5:14 pm
August 1, 2006
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Seneca, which batches are you referring to? Check the lot number on the box and see if it ends with 05, meaning it was produced this year. These newer ones are totally different than old ones in that the chocolate is a complete 180 from the first couple of years. It’s no longer redolent of burnt coffee and cinnamon, but more like crisp blackberries. Plantations has made changes, and it’s obvious…I just hope they can maintain this consistency, or better yet, improve. With a little more time and experience, these can turn out to be some really nice bars.
6:24 pm
May 22, 2005
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First started sampling them a few months ago, and they’ve all been this year’s. I don’t have any experience with any earlier batches…
1:58 am
January 5, 2006
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I just sampled the 90% and enjoyed it. I found it to melt a little unevenly on the tongue, and slightly gritty. Overall it was very clean tasting and quite enjoyable. I love the cause and think it is worth trying.
quote:
Originally posted by catinthehaaatever heard of/tried them? came across this canadian, environmentally conscious company in my search for 100% bars. reasonably priced too (canadian dollars mind you)
11:49 pm
August 1, 2006
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Yes, the newer batches are quite edible, but previous ones, however, were not. I’m happy to see these changes.
8:00 am
January 17, 2006
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I was searching for an all natural pure chocolate. I found plantation to be the only one wiht no lecithin or vanilla added. Tasting them has been quite an experience, the rich intense flavor of pure cocoa no vanilla!
However i have found that different batches do have slight differences in texture and flavors. Is the lack of lecithin and vanilla responsible for this changes?
