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Bar reviews
 

Bonnat – Apotequil – Martin Christy review

Bonnat cautiously labels this bar “Variété Porcelana” – note the speech marks. Porcelana is a Venezuelan criollo varietal, and though there is white-beaned cacao in Peru, similar in this respect to the Venez...
by Martin Christy
0
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Reviews - dark bars
Valrhona - El Pedregal

Valrhona – El Pedregal

New for 2011, a reincarnation of Valrhona’s earlier gift-box only Pedregal offering. Porcelana – a Venezuelan white-beaned criollo variety – is often considered to be the ‘champagne’ of cacao varie...
by Seventy%
1
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Review features
Damian Allsop Pure Collection 2011

Damian Allsop – Water In The Equation

Damian Allsop shares his secret of his success by combining water with chocolate to create a sophisticated ganache.
by Susana Cárdenas Overstall
0
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Reviews - dark bars
Chuno

Red Star Chocolate – Nicaragua Chuno

Red Star introduces what is to be hoped is an alternative interpretation of the same source bean so ably transformed by Friis-Holm. Based on the boldness of the Friis-Holm version, we may expect this to be a good fit to the Red...
by Alex Rast
1
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Connoisseur Chocolate tours
 
Reviews - dark bars
Oialla

Bojesen – Oialla

Another attempt at wild cocoa similar to Felchlin’s ground-breaking Cru Sauvage, from what we must assume are similar origins. However, Bojesen leaves no doubt he is aiming at a higher standard still, which, given the sup...
by Alex Rast
1
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Top bars

 

  1. Michel Cluizel – Hacienda ‘Los Anconès’ (90.2/100)
  2. Patric – Madagascar 67% (88.1/100)
  3. Valrhona – El Pedregal (87.2/100)
  4. Potomac – Upala 70% (86.0/100)
  5. Pacari – Raw Chocolate 70% (85.5/100)
  6. Bonnat – Apotequil (85.4/100)
  7. Valrhona – Gran Couva 2010 (85.1/100)
  8. Amano – Madagascar (85.0/100)
  9. Friis Holm – Indio Rojo 70 (84.4/100)
  10. Bojesen – Oialla (83.1/100)


Latest reviews

  1. Bojesen – Oialla Georg Bernardini, 19 Feb 2012
  2. Domori – Rio Caribe Georg Bernardini, 18 Feb 2012
  3. Potomac – Upala 70% Georg Bernardini, 18 Feb 2012
  4. Pacari – Raw Chocolate 70% Georg Bernardini, 18 Feb 2012
  5. Bonnat – Apotequil Georg Bernardini, 18 Feb 2012

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Top 5 dark bars

  1. Michel Cluizel – Hacienda ‘Los Anconès’ (90.2/100)
  2. Patric – Madagascar 67% (88.1/100)
  3. Valrhona – El Pedregal (87.2/100)
  4. Potomac – Upala 70% (86.0/100)
  5. Pacari – Raw Chocolate 70% (85.5/100)

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