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A meeting with Madagascar, or.. ?
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legodude
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November 17, 2004 - 9:18 pm
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My poor rock`n roll brother came over for dinner and coffie. I also found some chocolate to munch with the coffie, as I always do when he comes over. Today I dug up all the Madagascar chocolates I have. This is what was on the table for tasting this afternoon.

Amedei I Cru Madagascar 70%
Lindt Madagascar 70%
Valrhona Ampamakia 2003 64%
Domori Madagascar 70%
Oberweis Madagascar 64%
Pierre Marcolini Madagascar 72%
Palomas Madagascar 72%
Michel Cluizel Mangaro 65%
Michel Cluizel Mangaro Lait 50%
Pralus Madagascar 75%
Bonnat Madagascar 75%

Relax, I will not give a full indept review of every choc on the list.
But I will try to say some things about chocolate (really!) and maybe rank, no, I will say which one I liked the most.

One of my all time favourites is Valrhona Manjari. I did not have that in my chocovault today, maybe because Valrhona hasn`t been able to make it in the convenient 75gram bar yet. (Grr..)

I guess Ampamakia 2003 is the winner. Amedei is also good with typical Amedei mild nutty taste. But if Manjari is the benchmark for Madagascar, then it isn`t kicking enough. Pralus is interesting with a fruity acidic taste that is more in the line of Manjari. Palomas is a bar bought in a pastry shop with the same name. Here it is candylike forasteros and vanilin.

All in all there is hard to see a typical Madagascar pattern here. What i notised is the different makers signature. Like Domori'sour, creamy and waxy melt. Bonnat, more dry and rustic.

"I`ve got lots of friends in San José. Do you know the way to San José?"

"I`ve got lots of friends in San José. Do you know the way to San José?"
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Hans-Peter Rot
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November 18, 2004 - 6:39 am
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You don't find a common citrus, alcohol, or tartness to the Madagascar flavor? I find that many of the Madagascar bars I've tried all have some sort of slight connection, some more than others. I don't know, but I tasted pear in the Pralus Madagascar. It was the most different of all Madagascar bars I've tried.

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alex_h
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November 18, 2004 - 9:44 am
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yeah, me too! i mean i find that slight connection. btw, madagascar is my favorite taste. the fruity, tart and nutty chocolate.

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Polarbear
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November 18, 2004 - 10:15 am
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I agree that Madagascar has a certain red fruit, citrus, may be liquor taste. But Since most Madagascars I have tasted are from Valrhona in some way, It may also be a distinct Valrhona taste. Amedei's also have a slight such taste, but is somewhat masked by the distinct Amedei raisin taste.

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My name is Polarbear and I am a chocoholic...

*** My name is Polarbear and I am a chocoholic...
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alex_h
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November 18, 2004 - 10:30 am
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but the valrhona madagascars are very fruity i find.
if you like fruity try maralumi (cluizel).

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Polarbear
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November 18, 2004 - 11:48 am
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quote:


Originally posted by alex_h

if you like fruity try maralumi (cluizel).



You bet! When I can find one....

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*** My name is Polarbear and I am a chocoholic...
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legodude
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November 18, 2004 - 2:42 pm
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Don`t you have a place that is selling Cluizel in Tromsø, Polar? Well, the Maralumi is like swimming in a lake of citrus! Very good.

"I`ve got lots of friends in San José. Do you know the way to San José?"

"I`ve got lots of friends in San José. Do you know the way to San José?"
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Polarbear
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November 18, 2004 - 2:46 pm
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quote:


Originally posted by legodude

Don`t you have a place that is selling Cluizel in Tromsø, Polar? Well, the Maralumi is like swimming in a lake of citrus! Very good.



Yes, the shop "Sweet Heart" has a decent selection of Cluizel, but the only single estate choc they have is Los Ancones. Otherwise, they have a good Valrhona selection,some Lindt and BBB* and a bunch of various pralines.

*Big Bad Belgians

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My name is Polarbear and I am a chocoholic...

*** My name is Polarbear and I am a chocoholic...
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alex_h
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November 18, 2004 - 2:53 pm
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btw, how is the mangaro lait 50%?
i have only tried their lait 45%.

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legodude
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November 18, 2004 - 3:01 pm
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According to Domori's website, the value of a chocolate is like this:
50% is the cacao's genetics, 20% is fermentation and drying, 25% is roasting and conching and 5% is soil and season.

So if the cacao in the different chocolates in my tasting are not genetically familiar, the the Madagascar labelling is only wurth 5%. Of course some of the cacao is quite similar, Madagascar is an island with hybridization within the island. But if there are chocolates with strong criollo genes and there are chocolates with 100% forastero, then Madagascar does not say much of the expeted taste.[:I]

"I`ve got lots of friends in San José. Do you know the way to San José?"
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Hans-Peter Rot
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November 18, 2004 - 6:10 pm
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Alex, I have a bar of the Mangaro 50% milk waiting for me to devour it, but I'm currently going through other bars first. Maralumi was really fruity and tart, with the main flavors of red fruits and oranges and some spice (nutmeg and cinnamon) at the end. Did you taste the faint banana and tobacco leaves in the beginning?

I happen to love Madagascar chocolate too, but then again, a nice buttery flavored chocolate is extremely good too. Can't say which I prefer, though, because moods usually decide which chocolate I eat.

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alex_h
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November 18, 2004 - 6:58 pm
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i must try that mangaro.
i didn't taste the orange or banana in maralumi (these "conversations" do sound strange, you must admit 😉
but the tobacco was definitely there.

i like ampamakia, but we are currently out of it here.

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A meeting with Madagascar, or.. ? | Member fine chocolate bar reviews | Forum