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Pralus/Claudio Corallo Sao Tome & La Molina
January 19, 2007
7:59 am
Polarbear
Tromsø, Norway
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Forum Posts: 299
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April 24, 2004
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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…

***
My name is Polarbear and I am a chocoholic…

*** My name is Polarbear and I am a chocoholic...
January 19, 2007
8:40 am
Eshra
Southgate, USA
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Forum Posts: 178
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February 14, 2006
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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?

January 19, 2007
1:53 pm
Polarbear
Tromsø, Norway
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Forum Posts: 299
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April 24, 2004
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I have only tried one bar, but a fellow chocoholic thought the same about the bar.

***
My name is Polarbear and I am a chocoholic…

*** My name is Polarbear and I am a chocoholic...
January 19, 2007
2:43 pm
Eshra
Southgate, USA
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Forum Posts: 178
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February 14, 2006
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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.

January 20, 2007
2:03 pm
green
Trondheim, Norway
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Forum Posts: 103
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November 19, 2004
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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…

January 20, 2007
2:08 pm
Martin Christy
London, United Kingdom
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Forum Posts: 614
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July 31, 2006
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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

Martin Christy Editor www.seventypercent.com