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7:59 am
January 19, 2007
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Polarbear
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Tromsø, Norway
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posts 299
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Ooouch! The Claudio Corallo bar of Sao Tome beans made by Pralus (just to make it corract!) is one of the worse chocs I have tasted. The choc itself is a quite good, well rounded but personality-lacking 75%, but for some strange reasons they choose to include roasted cocoa nibs that taste BACON!
I alos had a strange experience with an Italian maker, la Molina. They make two 71% bars, one from Madagascar and one Venezuela. The madagascar bar is very good, tastes like a slightly darker mixture of Ampamakia and Domori’s Madagascar. Big whas then the disappointment with the Venezuela, which tastes like a strange mixture of beans…should a chocolate bar taste like a mixture of bad forastero, some good criollo, honey, bacon and spare ribs? I think not…
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My name is Polarbear and I am a chocoholic…
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My name is Polarbear and I am a chocoholic…
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8:40 am
January 19, 2007
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Eshra
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Southgate, USA
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posts 178
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The Claudio Corallo bars made by Pralus have all been good to me. Maybe you had a bad batch or something? My only complaint on that bar is that the nibs can be a little hard on the teeth at times.
But Bacon? Maybe try a different bar. I don’t know, anyone else had a negative experience?
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1:53 pm
January 19, 2007
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Polarbear
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Tromsø, Norway
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posts 299
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I have only tried one bar, but a fellow chocoholic thought the same about the bar.
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My name is Polarbear and I am a chocoholic…
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My name is Polarbear and I am a chocoholic…
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2:43 pm
January 19, 2007
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Eshra
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Southgate, USA
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posts 178
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Interesting. To me, I got a note of toasted bread from the nibs. I know Claudio Corallo processes his beans carefully, so I am not sure how that taste got in there.
I originally got interested in this bar after Chloe Doutre-Roussell mentioned it in her book. It is definitely different.
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2:03 pm
January 20, 2007
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green
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Trondheim, Norway
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posts 103
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I think laMolina makes several other single origins, but that they are not very good. Tried them in small tasting-squares, and they all tasted of too much vanilla. Is it just me, or is that a typical thing to do, to add vanilla to the small squares that is not there in bars? I’ve heard that they make good flavoured stuff, though…
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2:08 pm
January 20, 2007
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Martin Christy
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London, United Kingdom
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posts 614
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I’ve been quite happy with this bar, not a regular eater but a nice variation. Does sound like batch problems.
Martin Christy
Editor
http://www.seventypercent.com
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Martin Christy
Editor
www.seventypercent.com
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