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

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

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.

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

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!

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.

e ingredients (e 123, e …) are things like artificial food coloring and flavoring.

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.

oops! sorry for spreading misinformation. thanks, tom.