Has anyone tried the Scharffen Berger Porcelana bar? It came out last October in limited quantities, so I imagine it’s a bit hard to obtain now.

Well, after contacting Scharffen Berger about the Porcelana bar, I learned that it was indeed produced in very limited quantities, and as a result, it is not available anymore. However, I noticed that http://www.chocosphere.com was selling this bar for a very short time (roughly three days). I guess it sold out fairly quickly. Perhaps Scharffen Berger will produce this chocolate again. In response to your comment regarding the Amedei and Domori Porcelana, you should make a feature on this site comparing bars of the same percentage or type of bean. For example, do a taste test with Porcelana or Chuao bars and then post the results.

Porcelana is a variety of cocoa bean, or a sub-variety of Criollo cocoa beans, depending which way you look at it. It’s considered to be one of the best varieties and chocolate made from it is therefore much sought after. It’s hard to farm and is in decline in its native Venezuala, but there are efforts to revive it and several chocolate makers are supporting this – with excellent results.

Scharffenberger made a special edition bar with porcelana, but it was only available in small quantities for a short period – no one I know has even seen it, so don’t feel too left out!

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

I wondered about the perfume as well. I hope it’s not chocolate scent. It wouldn’t be too pleasant smelling like chocolate all day long; you’d be constantly craving the stuff!

zoischa, I would love it if you could send me a bar for review – I was very annoyed not to have even noticed that the bar had been produced, let alone get one. We can arrange a swap if you like – a Domori porcelana in exchange? Email me and let me know.

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

I stopped by the Scharffen Berger store this afternoon for lunch and caught a whiff of the chocolate perfume. Not too bad, actually.

I asked if there would be another run of the Porcelana and they said they would probably not do another Porcelana, but they might use a different bean each aniversary. And, yes, they have a stash of Porcelana somewhere, but wouldn’t sell it.

Brian

quote:

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Originally posted by bobvilax2000

They’ll Probably keep their stash hidden until the stock is gone all around the world. Then they’ll auction Them off at insane prices.

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Probably. But chocolate isn’t wine; they can’t wait too long. I wish I had known about this run last year so I could have picked some up. Anyway, work is over in 2 hours and it’s my Friday ritual to pick up a new bar. Who knows what new pleasure awaits me down at Fog City News!

Brian

I tasted simulateneously a sample of Marcolini’s pure porcelana and another porcelana bar.
Pierre marcolini bars will be available soon in London at the store.
His are made from mexican porcelana, in fact he bought the whole production (quite a challenge when you face up with the giants).
tasting note:
amazing smoothness, long presence in mouth, starts off with very rich autumnal notes (like autumn leaves), then moves on to a very fruity sort of grape taste without any asperity, and then dissipates to a wonderful chocolate after taste.
very aromatic.

ps this bar had many more aromes and subtleties then the other porcelana (venezuelan) bar available in London.

I would recommend trying chocolate chef-d’oeuvres made by Enric Rovira (Spain).