April 29, 2004
just tried something new. rovira’s got a bar out made by claudio corallo. it’s 80% and from sao thome (of course). the chocolate’s not that interesting, but not bad. the really interesting thing is the coarseness: the sugar is not ground, which give a gritty mouthfeel. the chocolate has a wallop too! after one piece: be still my beating heart!
coppeneur seems to be coming out with a few new bars. i just tried their ocumare (61), which has 72%. interesting nose of chlorophyl and woody taste, but they burnt it! there’s another taste i can’t name now, but it’s a shame that this bean has been treated like this.