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Santander - Colombian
October 10, 2004
12:12 pm
Polarbear
Tromsø, Norway
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Has anyone tried the Colombian Santander 70% I think it reminds me of El Rey, with the balance of red fruits and coffee. But, my specimen was with coffee extract, so I am curious to how the pure choc tastes.

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My name is Polarbear and I am a chocoholic…

*** My name is Polarbear and I am a chocoholic...
October 10, 2004
11:53 pm
bobvilax2000
Seville, USA
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I posted about this company a while ago. I’ve tried the 70%, which I don’t think tastes much Like El Rey. It tastes very “tropical fruity”, I guess. The espresso bar is awesome, as well.

Chocovic’s 71% Ocumare tastes much like El Rey to me. Of course, though, they’re both Venezuala origins.

October 11, 2004
12:17 am
Hans-Peter Rot
USA
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I tried the espresso bar as well, but I didn’t detect any fruitiness whatsoever. Instead, I tasted the coffee with hints of cinnamon and hazelnuts. It was a bit gritty and dry, but the flavors were balanced well, without the chocolate or the coffee overpowering the other. It certainly is an interesting chocolate, to say the least. A nice change from the rest.

Chocovic and El Rey use entirely different beans, though: Chocovic using Ocumare, and El Rey using Carenero Superior. However, El Rey does use Ocumare 61 for the San Joaquin remarkablychocolate. If you ask me, I think that Chocovic’s Ocumare tastes somewhat similar to Pralus Venezuela (i.e. sweet cinnamon), but the latter possessing more of a red fruit tone similar to sweet raspberries.

October 11, 2004
11:17 am
Polarbear
Tromsø, Norway
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But Enric Roviras Rajoles 70% has the same metallic aftertaste as Chocovic…

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My name is Polarbear and I am a chocoholic…

*** My name is Polarbear and I am a chocoholic...
October 11, 2004
4:43 pm
Hans-Peter Rot
USA
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Which Chocovic bar? I detected a slight metallic flavor in the beginning of the Guaranda bar.

October 12, 2004
7:40 am
Polarbear
Tromsø, Norway
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quote:


Originally posted by Montegrano

Which Chocovic bar? I detected a slight metallic flavor in the beginning of the Guaranda bar.


Both the forasteros and criollo bars. Not so distinct in the trinitario bar, which I think was the best.

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My name is Polarbear and I am a chocoholic…

*** My name is Polarbear and I am a chocoholic...
October 12, 2004
8:10 am
Hans-Peter Rot
USA
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The Trinitario bar (Guyave) is definitely the better of the three. Its flavors are certainly more interesting, imo. I thought Guaranda and Ocumare both possessed a cinnamon tone too, the former’s being much more robust and smoky and the latter’s being sweeter and spicier.

October 12, 2004
8:29 am
Hans-Peter Rot
USA
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I forgot, Chocovic also makes couverture of different types. That is, they make large blocs of chocolate that are NOT simply bulk versions of the 80g bars they currently produce strictly for straight consumption (the Origen Unico line). There are many different types with varying cocoa contents, of course (from 50% to 70%). They also produce the Origen Unico line in bloc format, as well.

October 12, 2004
3:31 pm
legodude
Norway
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May 21, 2004
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Acording to Marty Mart, the Rovira bar is chocolate from Chocovic. And where did you get your hands on the Santander chocolate, Polarbear?

"I`ve got lots of friends in San José. Do you know the way to San José?"
October 12, 2004
5:16 pm
Polarbear
Tromsø, Norway
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quote:


Originally posted by legodude

Acording to Marty Mart, the Rovira bar is chocolate from Chocovic. And where did you get your hands on the Santander chocolate, Polarbear?


A small candy shop in Strømstad, Sweden. (For Norwegians: Yes, I was on “harrytur”).

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My name is Polarbear and I am a chocoholic…

*** My name is Polarbear and I am a chocoholic...
November 23, 2004
6:39 am
Hans-Peter Rot
USA
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Got a bar of the 70% not too long ago and will try it soon. Smells really sweet, though, a lot like vanilla. Not surprising, considering.

December 8, 2004
4:19 am
Hans-Peter Rot
USA
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Just tried this, and I can say that it’s quite interesting but very good. It has a cordial cherry tone throughout, with a malt flavor emerging halfway through and remaining for the remainder of the melt. Imagine drinking a malted cordial cherry milkshake accompanied with a vanilla-butter cookie. It has a decent strength too, almost devoid of bitterness and actually being a bit sour in the finish. Texture is pretty smooth with a slight grittiness. Overall, it’s a rather good and different bar.