• Production: Produced directly from beans by maker
  • Certification:
    • None
  • Ingredients:
    • Cocoa beans
    • Pure cane sugar
    • Cocoa butter
    • Whole milk powder
    • Whole vanilla beans

Between the coastal mountains of Venezuela and the Caribbean lies the colonial village of Ocumare. Since the 1700's, Ocumare has been famous for its flavorful Criollo cocoa beans. To create this milk chocolate, I hand select the best cocoa from this region. The richness of the beans from Ocumare, tempered with milk, creates a delicate chocolate I treasure for its perfectly balanced flavors of milk and cocoa. If you passionately seek fine-flavored milk chocolate, as I do, this chocolate is for you.

Amano – Ocumare Milk—Chocolate Review Rating: 82.5% out of 100 based on 1 reviews.

Amano – Ocumare Milk

Possibly the ultimate chocolate for lovers of mild milk chocolates. A bar with amazing complexities, although it must be said, all variations on a sweet theme. It’s perhaps too bad that Amano chose such a mild formulation for an all-Criollo milk chocolate, but still the results are outstanding. With milk chocolate of this level, Amano ought to try upping the percentage and it might become supreme.

Reviews

Alex Rast: 15-Jul-2009

Posted: July 15, 2009 by
SCORES Score/10 Weight
Aroma: 10%
Look/snap: 5%
Taste: 35%
Melt: 5%
Length: 15%
Opinion: 30%
Total/100: 100%
INFO
Best before:
Batch num:
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Amano’s bar, so reminiscent of Amedei, looks superb out of the box, and surprisingly dark for a mild milk chocolate. No pale tan here; this one is robustly red and well-formed with virtually no swirling.

Aroma is interesting but slightly disturbing. The initial impression is fairly standard: cheesey and buttery, but then more interesting citrus and almond aromas emerge. Earthy hints ring true to the Ocumare origins. But lurking in the background is a disturbing whiff of toluol – processing problems perhaps?

Luckily the flavour doesn’t hint at any further difficulties. Starting with a melon and chile initial bite, it progresses to smooth and sweet grape and almond before surging into one of the most intense and obvious honey flavours a chocolate bar has ever had, completely characteristic but not heavy-handed. A nutty finish rounds out an outstanding progression. Texture, unfortunately, stumbles badly, being fudgy and coarse, although these problems are easily set aside with a taste this good.

Perhaps the lone unfortunate quality is the low percentage: the result is inevitably very sweet and one wonders how much better this might be upped to a higher percentage – 50% or so. At that range it might compete with Cluizel’s superb Mangaro, still unassailable among milk chocolates. Nonetheless, this is a very fine chocolate indeed and a realistic option for those who prefer very mild milk chocolates.

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