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New M. Cluizel unique origin bar - "Los Ancones"
July 1, 2003
12:53 am
Martin Christy
London, United Kingdom
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We're just waiting for our samples of this new bar, called '1er Cru de Plantation Hacienda "Los Ancones"' to arrive from Paris. It's 67% cocoa and made from high grade beans from a single plantation on the island of Santa Domingo in the Carribean.

This is so new it's not even on the Cluizel site yet!

So far the Cluizel origin bars have been good but not outstanding - it will be interesting to see if they can match some of the bars from other manufacturers like Valrhona.

Look out for our review very soon.

Martin Christy
Editor
http://www.seventypercent.com

Martin Christy Editor www.seventypercent.com
July 6, 2003
4:14 pm
Hans-Peter Rot
USA
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Los Ancones is definitely the best among the Cluizel single origin bars. In fact, it is one of his best chocolates and one of my favorites. If you were disappointed with Hacienda Concepcion and Ilha Toma, then try this one. This is definitely an amazing bar of chocolate that can't be missed.

July 9, 2003
5:57 pm
Martin Christy
London, United Kingdom
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I have it now and you're right! While Los Ancones is quite similar in flavour to the other Cluizel unique origin bars, it's stronger and more pronounced, and I even got a hint of chilli!

Well we ate the first bar a little quickly, but I have one more saved and I will post a review soon.

Martin Christy
Editor
http://www.seventypercent.com

Martin Christy Editor www.seventypercent.com
August 9, 2003
12:17 pm
Martin Christy
London, United Kingdom
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We liked this chocolate so much we decided to make it our 'bar of the month' for July 2003.

See the review at http://www.seventypercent.com/......asp?ID=95.

Martin Christy
Editor
http://www.seventypercent.com

Martin Christy Editor www.seventypercent.com
August 9, 2003
1:55 pm
Hans-Peter Rot
USA
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I just recently bought more Los Ancones as well. Also, I've been having my mother try all sorts of chocolate, and she claims to like Los Ancones the best so far. I haven't seen a bad review or heard of a dissatisfied palate yet.

August 12, 2003
5:08 am
Hans-Peter Rot
USA
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Update: I had a friend taste it today. He claimed there was too much going on in the chocolate.

August 19, 2003
1:04 am
Martin Christy
London, United Kingdom
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Well, if you don't want an exciting life maybe that's ok! I still think this chocolate has something for everyone, whether you want a considered tasting or just a good chocolatey munch.

Martin Christy
Editor
http://www.seventypercent.com

Martin Christy Editor www.seventypercent.com
September 7, 2003
3:49 am
theobroma
MIlwaukee, USA
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Hi
This chocolate is my current favorite. I am keen to try a few more though: Cluizel's Grand Amer, several from Domori, and the elusive Slitti...
Kyle

Oh no! My Agustus!

Oh no! My Agustus!
September 7, 2003
3:52 am
theobroma
MIlwaukee, USA
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September 7, 2003
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Oh, and I forgot to mention Amedei. I'm damned anxious to try some. Unfortunately, I've just moved away from England, am living in the US again with no job, and so must wait... tick tock...
However, the Domori site is very good, with new sections being added regularly. Very informative.
Martin, do you have a list of links to the premier chocolate sites like Domori, Valrhona, Cluizel, Amedei, etc? Maybe I'm missing it...
Kyle

Oh no! My Agustus!

Oh no! My Agustus!
September 7, 2003
3:20 pm
Hans-Peter Rot
USA
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Well, their web sites are easy to find:

http://www.cluizel.com - although it offers no useful information whatsoever
http://www.valrhona.com
http://www.domori.com

Just type in the chocolate brand in a search engine, and you'll usually find their web site. Try http://www.chocosphere.com to order Slitti. Cluizel's Grand Amer 85% is not the best of this percentage (but it's still really good); try Galler's 85% or Lindt's 85%, which is surprisingly by far the best of this range.

September 7, 2003
3:36 pm
Seventy%
London, United Kingdom
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You can find websites for all the makers we list in the Chocopaedia. Just go to this page http://www.seventypercent.com/.....makers.asp and choose the maker , or choose the 'chef' icon from any chocolate bar review page. We'll be listing a lot more makers soon, even if we don't yet review their bars.

For Michel Cluizel we've listed the website for the Parisian chocolate shop run by Cluizel's daughter, as this has far more information.

Site Admin
http://www.seventypercent.com

Site Admin www.seventypercent.com
May 1, 2004
6:34 pm
Hans-Peter Rot
USA
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Does anyone taste grassy notes in this bar? It begins with a slight vanilla and rum flavor, then it gives way to grassy/pistachio nuances. This might be what Cluizel refers to as olives. I'm in love with this bar; it even beat out Amedei's Chuao.

What's funny is that after eating the Amedei Chuao, I ate some Guanaja, and I was blown away at how much better the Chuao was. To be honest, I was never as impressed with Guanaja as everyone else was. I do like it, though, but it doesn't deliver the same satisfaction that other bars have brought to me.

May 2, 2004
1:39 am
alex_h
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well i taste a h*ll of a lot of licorice, which is something i don't care too much for in a chocolate. combine that with the fact that cluizel appears to use e-numbers (or whatever you want to call 'em) in his ingredients and that makes the bar less attractive. i must admit, however, it is still - aside from the mentioned points - a good bar. i contradict myself, i know.

as far as guanaja is concerned, i have never been the biggest fan either. is it hype? my tastebuds? my experience is similar to yours, monte. after amedei's chuao or porcelana, and especially after domori's puertomar, guanaja just does not compare. which makes my addiction just soo much more expensive. try enric rovira's 70% though. it's less nuanced than others, but it does the trick for me.

May 2, 2004
4:15 am
Hans-Peter Rot
USA
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What is an "e ingredient?" I taste the licorice root as well but not as much as you. It has its moderately lengthy presence but then vanishes to evolve into other flavors.

May 2, 2004
10:52 am
alex_h
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e ingredients (e 123, e ...) are things like artificial food coloring and flavoring.

May 2, 2004
4:51 pm
Hans-Peter Rot
USA
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Cluizel doesn't use any "e ingredients." Where did you read this and what did the label say? Every ingredients list I've read stated "cocoa mass, cocoa butter, sugar, bourbon vanilla pod."

May 3, 2004
1:06 pm
alex_h
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got my info from the chocopaedia right here and martin writes (i quote):

"Unfortunately they still use some E number food colourings in some of their products that have aroused some concern. We hope they will correct this and maintain their reputation for quality!"

maybe i go too far to trust someone i have never spoken to and should not be so radical. [;)]

martin? what say you to this matter? any news?

monte,
you've got me curious and i will go and get a bar right after work today. i didn't find said ingredients listed either. my only source in this is this site. please don't misunderstand, my intention was not to provoke.

May 3, 2004
6:13 pm
tom finnerty
edinburgh, United Kingdom
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November 10, 2003
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Cluizel do not use E numbers in their chocolate bars. They have a range of other products though, such as mini easter eggs and other novelty products which may contain some food colourings.....

May 3, 2004
8:16 pm
alex_h
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oops! sorry for spreading misinformation. thanks, tom.

May 5, 2004
10:31 am
alex_h
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so, i went out and bought a bar (and while i was at it a couple of other cluizels) and there are no e-numbers listed under ingredients.

at first i liked the taste better this time around. but after eating it some more, the licorice i taste here is just too much for me.

it's funny how taste depends on so many different things. i bought myself a 70% bar from amedei that really tastes great. the last time i tried it i wasn't so impressed.

the same thing has happened to me with amedei's chuao. one time it had a strong raisin/tabacco taste and scent, the next time almost nothing of the sort.
once after trying amedei's chuao and porcelana that were both very intense i even smelled of the stuff. the bars both had had a distinct tobacco flavor which hasn't been quite as strong in other batches i've tried. is there such a difference in produced batches? or is it just that i have days where my taste/scent is off. could quite possibly be...

is there anything that can be done to clear the tongue before tasting? like eating or drinking something particular beforehand?

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