September 7, 2003
Just wanted to mention that I’ve tried two Bonnat bars, one that I loved and another that I didn’t.
I loved the Ceylan, very velvety and smooth, with an interesting flavor. Would definately buy it again.
Didn’t care for the Madagascar, which was grainy and over-roasted.
Anyone else try their line? It’s a big one, and look ambitious.
Oh no! My Agustus!
December 8, 2003
November 10, 2003
I’ve tried all of them, milk and dark, apart from the 100 %…which hopefully we’ll be getting soon.
Of them the Surabaya milk is exceptional and my favourite of the darks are Hacienda El Rosario, Madagascar (I know it’s grainy but I think it’s got really intense flavours), and The Trinite which is really smooth.
I would also recomment their drinking chocolate – the 60 % with lime-blossom honey is the best I’ve tasted.
April 29, 2004
i’ve just tried bonnat’s chuao and madagascar bars. both are grainy, which is ok. the chuao didn’t really grab me. maybe my tongue isn’t ready for such subtlety. what i really noticed about the madagascar was a coconut taste.
i like most chocolates from madagascar for their fruitiness, but along with bonnat’s i have now discovered another with this coconut taste: leysieffer’s, which is smoother but oh so much more expensive.
i can’t really find complexity in either and was surprised by the new flavor. it’s always neat to find a new nuance. couldn’t find any fruit though.
as for bonnat’s milk bars: i tried their 55% the other day and it was really buttery on first taste. can’t say i like it as much as when i tried it first a few months ago.
slitti is too artificial for me (see the thread on flavoring…) and the milk bars i lean to now are domori’s latte sal and leysieffer’s salz, both are salted milk chocolates. domori has a higher cocoa content (44%), less salt, domori’s signature waxiness and is smoothe. leysieffer uses grainier salt crystals and has an average cocoa content for milk chocolates.
<<ce qui fait du bien au palais ne fait du mal à l’âme>>
August 1, 2006
Speaking of salt…
I don’t know if you guys are familiar with Fran’s Chocolates, so if not, check out her site at http://www.franschocolates.com to see her products. Fran Bigelow makes wonderful bars and other confections, such as a ganache-filled fig dipped in chocolate; white chocolate-coconut bars coated with dark chocolate and topped with almonds; and many other things. She uses El Rey chocolate, btw. Well, anyway, she also makes soft caramels coated in chocolate and topped with salt. The milk chocolate caramels have smoked salt, and the dark chocolate caramels have grey salt; both are delicious. Each buttery caramel isn’t overpowered by the chocolate, and the salt provides a lovely contrast to the sweet caramel. However, I think the chocolate could be stronger just to mellow out the butter, and also I prefer stronger chocolate, even in confections.
August 1, 2006
October 10, 2003
Monte, I did like Bonnat’s Chuao, but it didn’t do anything extraordinary to me as Amedei’s for example. I find both Amedei’s and Valrhona’s more subtle and complex, but as far as I remember is Bonnat’s rather smooth which may be preferred by someone else. I have tried too many different bars lately to remember exactly what I thought of each, as if I exceeded my brain capacity on the chocolate topic. My fav Bonnat bar is actually Subaya and Asfarth, but that’s because they are among the best milk chocolate bars I’ve ever had. It is also due to my general lack of enthusiasm to Bonnat. Their 100% drinking chocolate is great though
Alex, I bought Leysieffer’s Salz in Berlin end June, and it was fine except for the crystals. They made the bar way too salty! Couldn’t eat it … Maybe I’ve mentioned it elsewhere – in case; apologies for cross-posting.