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Pralus/Claudio Corallo Sao Tome & La Molina
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Polarbear
Tromsø, Norway
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January 19, 2007 - 7:59 am
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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...

*** My name is Polarbear and I am a chocoholic...
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Eshra
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January 19, 2007 - 8:40 am
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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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Polarbear
Tromsø, Norway
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January 19, 2007 - 1:53 pm
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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...

*** My name is Polarbear and I am a chocoholic...
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Eshra
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January 19, 2007 - 2:43 pm
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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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green
Trondheim, Norway
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January 20, 2007 - 2:03 pm
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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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Martin Christy
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January 20, 2007 - 2:08 pm
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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
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Martin Christy Editor www.seventypercent.com
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Pralus/Claudio Corallo Sao Tome & La Molina | Fine chocolate bar discussion | Forum