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'Chocolateyness' in fine dark chocolates!
April 27, 2008
12:38 pm
loki365
New Member
Forum Posts: 1
Member Since:
April 27, 2008
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Hello everyone. I'm new to fine chocolates so please go easy on me if my knowledge isn't up to scratch, but I have a newbie question...

Having only just ventured into tasting dark chocolate beyond the supermarket brands, I'm just starting to learn what I really like. The bar that really got me going was Cluizel's Los Ancones. The way the flavour developed as it melted was a revalation after the rather one-dimensional chocolate I've been used to. Since then, I've tried about a dozen bars from people like Amedei, Cluizel and Domori.

I've enjoyed most of them (particularly Amedei's Toscano Black) but the one that really stood out was Amedei's Porcelana. Many well rated chocolate bars seem to me to be dominated by the top notes of the flavour and are often very fruity. The Porcelana for me also had a good hit of the cocoa taste that most people think of as being 'chocolatey' near the end of the melt. To me this provided a lovely balance of fine flavours and a deeper chocolate kick and I preferred it to their Chuao.

Given that, what chocolates should I try next given that my own personal taste at the moment probably enjoys the deeper chocolately flavour to the lighter, more fruity or floral overtones?

April 27, 2008
11:52 pm
Alex Rast
Manchester, United Kingdom
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Forum Posts: 283
Member Since:
October 13, 2009
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quote:


Originally posted by loki365

Hello everyone. I'm new to fine chocolates so please go easy on me if my knowledge isn't up to scratch, but I have a newbie question...

Having only just ventured into tasting dark chocolate beyond the supermarket brands, I'm just starting to learn what I really like. The bar that really got me going was Cluizel's Los Ancones.

I've enjoyed most of them (particularly Amedei's Toscano Black) but the one that really stood out was Amedei's Porcelana. Many well rated chocolate bars seem to me to be dominated by the top notes of the flavour and are often very fruity. The Porcelana for me also had a good hit of the cocoa taste that most people think of as being 'chocolatey' near the end of the melt. To me this provided a lovely balance of fine flavours and a deeper chocolate kick and I preferred it to their Chuao.

Given that, what chocolates should I try next given that my own personal taste at the moment probably enjoys the deeper chocolately flavour to the lighter, more fruity or floral overtones?


That's a no-brainer: Pralus. Pralus is famous for dark roast that has that "deeper chocolatey flavour" and very little of the fruity or floral characteristic. I think you should try the organic pyramide first, with 2 solid winners that match your profile almost perfectly: Madagascar and Tanzanie. If you haven't tried it yet, also try Cluizel's Vila Gracinda. I assume you've tried Cluizel's normal 72%? If not you must do this for the reference on neutral chocolatey. Finally, another one would be the Malagasy Mora Mora 2006, although I note Monte gave it a negative review (but on the whole the bar seems to have been well-received)

Alex Rast
Alex_Rast_Alternate@hushmail.com

Alex Rast Alex_Rast_Alternate@hushmail.com

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