• Our rating: 84.9% (2 reviews)
  • Company:
  • Cacao solids: 72%
  • Guide Price: $11.25
  • Description by: Seventy%
  • Production: Produced directly from beans by maker
  • Certification:
    • None
  • Ingredients:
    • Cocoa mass
    • Sugar
    • Cocoa butter
    • Emulsifier (soya lecithine E322)
    • Vanilla

The cocoa taste is enhanced by the intensive coffee and liquorice fragrance conveying Arriba to an unforgettable sensuous experience. The traditional gentle processing method (72 hours conching) unfolds the intensive dried prune bouquet leading to a long-lasting finish of a light flowery black-currant note.

Felchlin – Arriba—Chocolate Review Rating: 84.9% out of 100 based on 2 reviews.

Felchlin – Arriba

Felchlin authoritatively shows the competition how an Arriba should be handled and does so with an iron first. While conquering much of this cacao, there are still a few rough ends that prevent this chocolate from reaching perfection.

Reviews

Alex Rast: 30-Oct-2005

Posted: October 30, 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:

An excellent interpretation of the Arriba bean, definitively outshone only by Slitti’s. Bold and powerful, as you expect, and exhibiting a particularly wide cross-section of the Arriba characteristics. A dark roast helps, although it does eliminate a few of the subtle high notes that the perfect Arriba can possess. This is, however, a minor technicality – with this bar you are talking about a first-rate interpretation of a good chocolate indeed.

The 500g bloc format may be somewhat large, but excellent scoring and a clean break make it easy to hack off 100g sections. The chocolate itself looks archetypal, very dark, semi-gloss. A few surface imperfections are to be expected in this larger size and nothing to worry about. Aroma is classic, although a bit mild, with an earthy character, and a bit of dustiness somewhat reminiscent of Amedei’s (rather flawed) effort. But there are also blackberry and blueberry components, and some coffee in there for good measure, so if mild, the aroma is deep and sustained.

Flavour picks up where the aroma left off. Initially there’s a strong, developed molasses and grapey taste, and then it shifts to a slightly flat earthy, olive base. Brown sugar traces maintain depth and prevent the chocolate from becoming monotonous, while adding a decided sensation of sweetness to the flavour. It’s slightly dry in texture, with above-average although not necessarily perfect smoothness. Overall, the delivery works – a modulated-intensity pattern that sustains interest.

It’s very clear that this chocolate shares similarities with Amedei’s version, a lesser chocolate by far. How to explain the discrepancy? Very simple: roasting. Felchlin has roasted longer than Amedei, and it makes all the difference. The blander flavour aspects have been pushed aside by roastier characteristics, which elevate this chocolate to high standards. Indeed, it’s worth trying this side-by-side with the Amedei version, just to see how a slight difference in interpretation can have a critical, major impact on the final result. Felchlin shows what to do with Arriba.

Hans-Peter Rot: 29-Oct-2005

Posted: October 29, 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:

Felchlin authoritatively shows the competition how an Arriba should be handled and does so with an iron first. While conquering much of this cacao, there are still a few rough ends that prevent this chocolate from reaching perfection.

A stunning color, typically Arriba but lighter than most, a vivid purple proudly gleaming in its rightful ostentation. The aroma is awe-inspiring, truly monumental in its impact and demanding attention. Blackberries immerse the senses with a slight acidic touch, as floral notes trail in the distance. It’s an indulgently dark perfume you can absorb for hours, wallowing in its chocolaty splendor, unable to pry yourself away from it.

No pretense here, as the aroma translates fluently to flavor in a surging sea of chocolaty bliss. The opening is simply out-of-this-world chocolaty; it’s a moment of near perfection, amnesia-like in its effect as all temporal associations suddenly stray from your mind, thus allowing you to enter a dreamlike trance. Dazing in this stupor, floral notes run rampant with some peach and grape-like inflections, and then blackberries and black currants emerge, along with Arriba’s inevitable acidity. As the acidity increases in strength, the black fruits intensify as well, eventually sending the mind spiraling back to earth since the length is coming to a close. Finish is strong and a bit dry, and the acidity reaches its apex, which are two factors that quickly slam reality back into your body.

Quickly, it’s easy to tell that this Arriba is unlike others on the market, only being surpassed by Slitti’s masterful Tropicale. Showcasing a wide range of flavors with a deep chocolaty impact, this one eloquently reveals the wonders that Arriba possesses. It’s clear that Felchlin has tight control and careful manipulation every step of the way, since the wide scope of flavors experienced here can only be achieved through meticulous attention. Texture is probably my only complaint, since it turns a bit dry and dusty in the end, in much the same manner that Felchlin’s Maracaibo does. Also, it’s obvious that Felchlin prefers high acidity as well, since both chocolates are highly acidic, which could suggest a similar fermentation timeframe. Although packaged in rather unruly formats for casual tasting, the generous amount you get will ironically not be enough once you taste this chocolate.

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