February 14, 2006
Bar is presented in a large 113 gram tablet, wrapped in paper. Bar itself is reasonably shiny and offers itself with its aroma immediately upon unwrapping. Aroma is very strong with an untamed fruity smell, like an undiscovered jungle fruit.
It remains to be seen, however, if this will be a forbidden fruit...
The bar snaps loudly (good sign), but upon examination of the broken piece, looks a little rough.
Taste immediately gives me a rendition of its smell. It is overwhelming and dynamic. Immediately, it is quite acidic with a slight woody (maybe cedar) flavor. There is a lemon flavour with maybe a more sour hint of cranberry in the profile as the chocolate reveals its characteristics in my mouth. Cocoa intensisty is soon to come to a head as the secondary flavours of cedar and lemon undulate. This is one intense chocolate with few criticisms on the actual taste. Taste is a little unfocused and wild, but unique at the same time. The cocoa is intense, perhaps due to the roast and climate from where it originates. Yet, at the same time, the roast isn't so dark so as to cook away the wonderful complexity of this chocolate.
Melt is a little rough, leaving room for improvement. The length, however, is everlasting. I could still taste a sweetly bitter flavour in my mouth some 30 minutes after the sampling. Bravo!
This is also truly a bean to bar chocolate. The chocolate is even processed in a hot climate and grown organically. Against the odds, Grenada Chocolate Company has impressed me enormously.
Aroma 9/10 (9/100)
Look/Snap 7/10 (3.5/100)
Taste 8.7/10 (30.45/100)
Melt 6.5/10 (3.25/100)
Length 9/10 (13.5/100)
Opinion 8.5/10 (25.5/100)
total 85.2/100 ie 8.52/10[:)]
For what it's worth, we did a brief review of this bar on the Bittersweet weblog recently:
Some photos to go along...
August 1, 2006
Was the last time you sampled before or after the addition of the costa rican cacao? Until their orchard is entirely recovered, the Grenada is a blend of sorts (as you probably already know), so maybe that has something to do with it...
July 31, 2006
It's worth noting that due to the hurricanes in the last few year – particularly hurricane Emily – Grenada Chocolate don't have any home grown beans at the moment and are having to import from Costa Rica. This accounts for the changes in flavour profile, depending on the age of your bar.
I understand the Grenada Chocolate cacao trees are ok, just it will take a while to fruit again (hopefully for next year). Rococo have a bar they made with Mott that is a blend of the last batch made before Emily struck – a repeat of what happened with hurricane Ivan, though this time the chocolate was in the conche when the storm struck. Though it's blended with some Callebaut to give it flavour stability, it's rather good and has that classis Grenade sweet wood smoke taste.
Let's keep our fingers crossed that the trees bring forth lovely pods again soon and Grenada goes back to it's best!
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