Here's the question of the day that I would like to hear from everyone....our of all the countries in the world....what is your favorite growth area(for eating chocolate). Label the country first and if you have a certain territory or plantation within then label that too...
I will start us out...I have two favorites...#1 I used to hate chocolate from Madagascar but have learned to love it. I think it has such a difference between all the other regions that it just sets itself apart in my mouth. I used to hate the sour type notes but now love them...#2 I have always loved and still do love chocolate from Ecuador, but only chocolate made from the Arriba National Bean. It has such a floral/fruit taste to it that I just can't get enough....I know most give venezuela the gold when it comes to chocolate but for my palate I love Madagascar and Ecuador.... TELL ME YOURS!!!!!
August 1, 2006
You're right, Madagascar is undeniably producing some top notch cacao, and indeed there is much latent potential coming from there, but ultimately, the profiles from the chocolate are rather limited and sometimes come off as uninspired. For example, Valrhona struggles aimlessly with this country, and even Cluizel failed to produce a winner. The cacao here often embodies two extremes with which it's quite difficult to strike a harmonizing chord. Guittard has done wonders with Ambanja, and even Domori produces something of admirable merit, but ultimately, this is an iffy origin. For the worst interpretation, check out Bonnat's disaster.
Equador is one of my favorites as well, with a shared preference for Arriba. In fact, I think that so much Arriba is on the market today that it's axiomatic to equate any Equadorian chocolate as Arriba. Anyway, I absolutely love that cacao, but again, many producers often struggle with it, but when handled properly, it can truly be a magical experience (e.g. Slitti, Felchlin).
So while Equador may be one of my favorites as well, I might have to nominate Dominican Republic perhaps, since two of my favorite chocolates come from there: Los Ancones and Chacao Absolute. There's something awe-inspiring about those two chocolates that no other origin has quite been able to duplicate.
I also think Jamaica has much potential if the cacao sourced therein can be consistent enough to produce quality chocolate. Scharffen Berger and Pralus did wonderful jobs here, while Amedei being merely okay.
November 19, 2004
Originally posted by aguynamedrobert
I know most give venezuela the gold when it comes to chocolate but for my palate I love Madagascar and Ecuador....
I absolutely agree!
But this has always been my opinion, I used to not be so fond of Venezuelan bars, but that has changed a bit lately...
April 29, 2004
April 29, 2004
i've heard of them, but didn't know they made their own chocolate.
you've probably seen this:
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