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alex_h
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October 28, 2004 - 10:52 am
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thank you, monte. that pretty much confirms my experience. unfortunately i can't get my hands on any pralus. but apparently chocovic's ocumare and their forastero bar are good references as well. these i have found.
as far as origins go, madagascar is one i can usually recognize.

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Sebastian
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October 28, 2004 - 12:58 pm
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Believe me, if you'd ever had malaysian, you'd recognize that as well 😎 It's commonplace to 'help' the beans dry by burning tires underneath them. Makes the chocolate taste like, well, burned tires...

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Hans-Peter Rot
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October 31, 2004 - 5:11 pm
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I think Madagascar has a fairly easy distinguishable characteristic to it, however, I believe Pralus' Madagascar strays from the familiar flavor profile a bit. Probably due to such a dark roast, the alcohol and tart flavors are absent and replaced by a softer fruitiness reminiscent of a pear. It's quite good, though mellow in fruitiness. But after eating Domori's Madagascar, I don't think anything can topple it from its venerated position on my list. The flavors are just outstanding.

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alex_h
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November 3, 2004 - 4:34 pm
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i have finally decided on five bars for my birthday/chocolate party. thanks for all the advice and ideas.

here is what i will be offering:

1. cluizel ancones
2. bonnat madagascar
3. valrhona ampamakia (if i can still get any)
4. amedei chuao
and last but definitely not least
5. domori puertofino

i will also put out some kashaya, just to drive 'em nuts 😉

to clear the palate i will have sparkling water and so that people don't get sick of the chocolate: italian bread sticks and bavarian pretzels :-)

hot chocolate and a chocolate cake maybe as well... but some might OD on me.

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Hans-Peter Rot
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November 3, 2004 - 6:28 pm
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Why limit yourself to just five? Go all out, man, and display it all, hehe [:D]

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alex_h
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November 3, 2004 - 10:42 pm
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nah, need to start 'em off easy. don't want all my friends to end up a cocoa fiend like me :)

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alex_h
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November 21, 2004 - 12:06 pm
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well, the tasting is gone and done and all had a good time. the resonance was terrific!
many were surprise how elaborate it was. i had about 20 people stuffed in my living room and kitchen, started off with some info on cocoa and good chocolate. then took everyone over to the kitchen where i had the chocolate (los ancones, bonnat madagascar, rajoles 70%, puertomar, amedei chuao and valrhona guanaja).
in the end everyone was stuffed (i think they went at it too fast :) but enjoyed the experience. clear favorites> madagascar and rajoles. hardly anyone liked los ancones very much, maybe it's just not a german taste, dunno.
it was interesting for me as well to hear the people describe what they were tasting. there were definitely some with finer taste buds than mine. one friend tasted the green olives in los ancones, which i never have.
to clear the tongue i had sparkling water, mild teas and some bread.

my neighbor from canada had once actually worked on vanuatu for some time and knew the plantations there and had enjoyed the cocoa fruit. he still preferred it to even the best chocolates.

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legodude
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November 21, 2004 - 7:54 pm
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Interesting that your friends liked the ones that I think is not among the best, but that is ok. I like los Ancones a lot and the olive taste is not there everytime I taste it.

"I`ve got lots of friends in San José. Do you know the way to San José?"
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Lone Ly
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November 22, 2004 - 6:54 am
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I haven't arranged any tasting, among my friends Cluizel is very popular. (Well, Amedei is popular among the tough guys ...). I guess it is because all of the single estates are quite sweet.

Chocolate is cheaper than therapy and you don't need an appointment.

"Man cannot live by chocolate alone - but woman can." (Unknown)
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alex_h
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November 22, 2004 - 12:54 pm
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well, i guess we all have different tastes and taste buds.

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alex_h
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December 9, 2004 - 11:24 am
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i found something better than water for clearing the palate: rooibos tea. either pure or with caramel or even vanilla added. does the trick nicely.

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green
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December 9, 2004 - 2:18 pm
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nice to hear about other people drinking rooibos tea, i am actually quite a fan, although i like green tea better. (just had a cup of rooibos with som milk chocolate, tastes very good together)

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alex_h
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December 9, 2004 - 2:22 pm
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:-) every day in the winter. i like green tea better too, but it is more of a pain to make when you don't have time. and there's another lovely tea i've found here in munich...

for off-topic threads i've just created this topic:

http://www.seventypercent.com/.....PIC_ID=323

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Lone Ly
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December 10, 2004 - 5:31 am
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quote:


Originally posted by alex_h

i found something better than water for clearing the palate: rooibos tea. either pure or with caramel or even vanilla added. does the trick nicely.


Are you seriuos? I would guess it messed up the taste buds even more, especially the caramel/vanilla flavoured tea. But talking about tea for clearing the palate; I guess Darjeeling First Flush (also called Champagne of teas) may work well - very mild taste, feels milder than water somehow.

Chocolate is cheaper than therapy and you don't need an appointment.

"Man cannot live by chocolate alone - but woman can." (Unknown)
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alex_h
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December 10, 2004 - 9:57 am
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hmm, i'd thought the same originally, but at my tasting some people commented on it. curiously it works for me. the temperature does a lot, and rooibos isn't as strong as i thought. and vanilla is in most chocolates anyway, and caramel is just sugar basically.

btw, my fave tea is a darjeeling too. nice and smooth.

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Hans-Peter Rot
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December 11, 2004 - 3:21 am
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Try using rehydrated "textured soy protein" or "textured vegetable protein." It's almost devoid of flavor, and the little flavor it does possess disappears after a sip and a gargle of water.

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