• Our rating: 65.5% (1 review)
  • Company:
  • Cacao solids: 61%
  • Guide Price: $2.95
  • Description by: Seventy%
  • Production: Produced directly from beans by maker
  • Certification:
    • None
  • Ingredients:
    • cacao mass
    • sugar
    • cacao butter
    • emulsifer: soy lecithin
    • flavoring: natural vanilla

Preserving all the qualities of Bucare, we added just a bit of cacao butter for smoothness and fluidity. Mijao is delicate and balanced for flavor, aroma, and the subtle, lingering delight of dark chocolate.

El Rey – Mijao—Chocolate Review Rating: 65.5% out of 100 based on 1 reviews.

El Rey – Mijao

Well-rounded and well-balanced, Mijao bears a much less aggressive nature and has an overall warm flavor without being overly sweet or acidic. Carenero’s inherent “brown-ness” manifests itself wonderfully here.

Reviews

Alex Rast: 13-Oct-2005

Posted: October 13, 2005 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:
Source:
Supplied by:

A nice aroma but a disappointing flavour characterise this El Rey offering. Containing more cocoa butter than its stablemate Bucare, it is nonetheless a much inferiour chocolate. It’s possible at 61% to do a superb job and there are other companies out there producing great chocolate at this percentage, but this is merely a passable, if perfectly pleasant, semisweet chocolate.

Finish on this bar is quite good relative to what El Rey usually achieves, with a glossy sheen and a medium-dark red-brown colour. The extra cocoa butter certainly does wonders for the appearance. Moulding isn’t as perfectly uniform as some bars, however, although the level of bubbling is less than other El Rey chocolates have been.

The aroma is gorgeous, floral and perfumed, with essences of jasmine and vanilla, extremely seductive. There’s a hint of tea in there as well, not at all out of place next to the floral notes. The flavour, however, reveals none of this floral characteristic, starting out mostly with a raspberry fruitiness (that some other Carenero bars from other companies have had) which gives way to a primary sugary sweetness, perhaps with a bit of coffee mixed in. Most of the flavour is in the first few seconds, and then it’s muffled by the sweetness, like covering a loudspeaker with a styrofoam box. One gets the feeling that, were it not for the sugar, those intriguing floral aromas would show up in the flavour.

Texture is a notch up for El Rey, slightly above average although not absolutely silken, like the top-tier textures. With the extra cocoa butter, it’s very creamy, which in itself is a slight achievement with a fairly sweet semisweet chocolate like this one. Usually the sugar detracts from the texture. But in this case it much rather detracts from the flavour, making for a bar that builds excitement only to deflate it.

Leave a comment