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Michel Cluizel - Hacienda 'Los Anconès'
January 6, 2004
6:51 pm
massawax
Santo Domingo, Dominican Republic
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Forum Posts: 3
Member Since:
January 6, 2004
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Los Ancones is a very special chocolate. Its uniqueness derives from the fermentation technique employed. Alike a good wine, cocoa acquires its specific taste profile and aromas from fermentation.
I know the owners of Los Ancones farms. I know how lovingly and scientifically the treat their beans.
I believe no one can imagine how much study and care is behind the preparation of a fine cocoa.
Just alike, the Cluizel's are real conoisseurs of the art of chocolate making.
I hope the Cluizel's will soon make the choice of producing another cru from Santo Domingo; possibly from a different farm and differenty fermented beans.

MW

MW
February 7, 2004
1:06 am
Martin Christy
London, United Kingdom
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Forum Posts: 614
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July 31, 2006
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massawax, you might have noticed I'm pretty keen on 'Los Anconès' as well - it's in our top 5 bars and was 'bar of the month' here a while ago. You will see quite a few positive comments around the forum about it as well.

If you have any more information about the farm, please let me know, we'd love to have an insiders view on the origin and any photos would be great to.

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

Martin Christy Editor www.seventypercent.com
July 27, 2004
5:40 am
JasonBunting
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Forum Posts: 20
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July 27, 2004
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Simply wanted to say that I too love Los Ancones . . . Oh man, I wish I had some right this very minute!!! ARGH!!!

I was wonderfully surprised the first time I tried the Cluizel brand, it is now one of my favorites, possibly even more so than Valrhona, which was my initiation into 'good' chocolate (although I have eaten and appreciated dark chocolate for nearly 2 decades, most of it up until recently had been Ghirardelli and other such stuff).

Good stuff!

j a s o n   b u n t i n g

j a s o n b u n t i n g
July 29, 2004
10:28 pm
massawax
Santo Domingo, Dominican Republic
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Forum Posts: 3
Member Since:
January 6, 2004
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Dear Martin,

Los Ancones is a powerful farm and a real attraction. Any chcolate lover and/or chocolate maker visting Santo Domingo should see it. Its surface is 117 Hectares and it produces 125 MT approximately. Fermentation is the key of Los Ancones unique flavour. It is a real industrial secret. I know that the Rizek's have been studying this procedure for more than 2 years.
Science (the farm is 100% Organic though) and tradition are equally involved.
If you wish to know more, I dare to suggest that you take the bull by the horns and go to Santo Domingo. Once you are there just head to San Francisco de Macorís and ask anyone for Don Hector Rizek...you'll be surprised.
Drop me a line as well.
See you soon.

quote:


Originally posted by martinc

massawax, you might have noticed I'm pretty keen on 'Los Anconès' as well - it's in our top 5 bars and was 'bar of the month' here a while ago. You will see quite a few positive comments around the forum about it as well.

If you have any more information about the farm, please let me know, we'd love to have an insiders view on the origin and any photos would be great to.

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


MW

MW
August 19, 2005
11:16 pm
seneca
USA
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Forum Posts: 208
Member Since:
May 22, 2005
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I think the Los Ancones cacao is a superb example of what can be done with a relatively ordinary chocolate if the fermentation and drying regime is really carefully planned and executed. Cluizel's is one of my favorite bars as well...and consistently so.

http://bittersweetcafe.blogspot.com http://www.bittersweetcafe.com

Michel Cluizel - Hacienda 'Los Anconès' | Seventypercent.com reviews | Forum