Among its roster of dark bars, Hachez has finally produced a “winner” but only on a very relative basis. The bar still maintains a mild flavor that here is troubled by problems in the roast and the addition of cocoa powder. It’s also too bipartisan to impart a resolute impression …
An unfortunate flop into Ecuadorian territory, Valrhona fails to deliver any sort of cocoa intensity but does manage to deliver good, albeit stifled, notes that are characteristic of the origin and beans.
A chocolate with plenty of potential that could one day be among Valrhona’s top shelf bars. Comparing most likely to Domori’s Chacao line or, for ease of accessibility, Valrhona’s own Araguani, Tainori is powerful, dark, and replete with good flavor, showing that Valrhona still isn’t afraid to break its own …
Another bar produced from liquor – one step removed from bean to bar but getting closer – which also turns out to be L’Artisan’s most successful effort to date in this experiment. Almost certainly the finest Jamaica origin on the market, and a fascinating, complex bar. A mix of fruit …
An improbable blending idea – mixing 2 strong Forastero beans with somewhat similar characteristics – creates results that are rather predictable. A very heavy flavour fails to excite and if truth be told it doesn’t seem as though Galler has put much effort into this. The blended line might be …
An good idea from Galler – blending sourced couverture with known origins. They recognise that simply remoulding couverture adds no value, and furthermore it’s commendable to see someone explicitly experimenting with origin blends. Unfortunately, the chocolate just doesn’t contribute anything worthwhile, being a demonstration rather of the sins of overroasting …
Scharffen Berger’s standard bittersweeet is exactly that: standard. Nothing really sets it apart from the crowd and minor flaws only drag it down a bit more to merely average status. Still, a good effort and a good chocolate overall that’s worth trying.
Is this an attempt by Valrhona to move towards a more “mass-market” product? Certainly the way it’s being distributed and described makes one wonder. Unfortunately, the taste makes one wonder too: this is a chocolate of a lower standard than Valrhona usual. If they are not trying an ill-advised foray …
Having achieved spectacular success in mild milk chocolates with the Ocumare, Amano this time stumbles equally spectacularly with a chocolate that just never gets going. With a taste that hovers barely on the edge of perceptibility (which, it must be admitted, is the norm for 30%) Amano shows why greater …
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 …
Bonnat again confound on manufacturer origin with an entry into the crowded Porcelana-type field with a name exactly matching one from Coppeneur. Are they both producing bean-to-bar? Impossible to tell. Whatever the case, Bonnat produces a fine chocolate but one which adds little in the Porcelana category. Worth trying for …
Perhaps not the very first, but one of the earliest entirely U.S. bean-to-bar chocolates, this one makes its country proud. A superb exposition of a complex chocolate, hitting all the notes with clarity and interest. Rather reminiscent of Domori Porcelana – a comparison any manufacturer might envy! If this is …
Scharffen Berger introduces, with their “chocolate maker’s” series, a fairly clear indication of where they are going. This bar is so markedly superior to previous S-B offerings that it appears clear they’re trying to create an “elite” range. If so they have succeeded, brilliantly, with a bar that places itself …