• Our rating: 85.0% (2 reviews)
  • Company:
  • Cacao solids: 70%
  • Guide Price: £5.00
  • Description by: Seventy%
  • Production: Unknown
  • Certification:
    • None
  • Ingredients:
    • cocoa paste
    • cane sugar
    • lecithin
    • vanilla bean from Tahiti

Cabosse - is the name of the pod that houses/holds the cocoa beans. The pods/cabosse are between 15-25cms long, grow into shapes like rugby balls or large lemons.

Composition: Blend of beans from Java and Venezuela.

Flavour: Java is fruity and sweet. The Venezuelan beans help to balance the taste.

Fragrance: There is a lot of fruit coming through, especially raspberries. It has a roasted, nutty smell with a fruity taste, good balance of aromas with a mild aftertaste.

(Information specially provided to seventypercent.com by Pierre Marcolini, London.)

Pierre Marcolini – Cabosse—Chocolate Review Rating: 85.0% out of 100 based on 2 reviews.

Pierre Marcolini – Cabosse

Pleasant blend dominated by citrus tones. May be too acid for some tastes, but then others will appreciate its fine garland of light fruit notes.

Reviews

Hans-Peter Rot: 15-Oct-2005

Posted: October 15, 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:

Encased within a plastic wrapper is a crimson-colored bar, bustling with good sheen and devoid of molding imperfections. It looks great as usual for Marcolini, and once removed, the aroma continues to build excitement. This is a simple perfume, immediately recognizable as an orange creamsicle, with a strong acidic edge. No other components really stand out, instead merging into a unified sensation that by itself is truly unforgettable.

Malt and vanilla immediately open the flavor in a cozy sort of way that one might associate with milkshakes and ice cream. Quickly ensuing is a modest acidity and orange, contributing an orange creamsicle feel to the overall flavor, with a distinct buttermilk twang for added zing to an already cheerful and jovial flavor. Coffee comes in towards the end, as the chocolate closes on a stronger, more serious note. Emphasizing this creaminess of flavor is a creaminess of texture that luckily never takes on any grit or dryness.

When Java met Venezuela, the resulting union formed an offspring of unique and divergent character. Considering the constituency of the blend, it’s particularly surprising to taste such a drastic and unique transformation in the finished flavor. How Marcolini achieved this feat is somewhat mysterious, especially if he simply combined the Venezuela and Java bars he currently offers. Nonetheless, despite the bar being a blend, it’s perhaps more representative of some finer Venezuelans or even Madagascans to an extent, since it certainly bears a one-dimensionally acidic, bright flavor that has been tasted in these origins in the past.

Martin Christy: 25-Sep-2003

Posted: September 25, 2003 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:

Satin finish to this purple/brown chocolate with the look of a marble slab. A strong snap reveals a fine grain with sheared sections and some tiny bubbles. Aroma is fruity (mango/lime) and perfumed with slight hints of tobacco and liquorice, and also woodsmoke and perhaps yeast extract.

The first touch is citrus, then plain vanilla, then ‘wafer’ caramel flavours appear as the melt starts. The darker, liquorice tones are always under control as the fruit tones dominate with light orange.

Very good length, with wine and lime and a hint of spice. A little acid, but lingers delightfully.

Great flavour in this chocolate, the only possible objection being it’s strong acidity that may put off those not so keen on fruit tones.

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