• Our rating: 89.8% (1 review)
  • Company:
  • Cacao solids: 72%
  • Guide Price:
  • Description by: Alex Rast
  • Production: Produced directly from beans by maker
  • Certification:
    • None
  • Ingredients:
    • Criollo cocoa beans, organic & fairly traded cane sugar, organic & fairly traded cocoa butter, soya lecithin

Strong dark chocolate with sweet currants, tangy orange and a raisin and coffee aftertaste

Red Star Chocolate – Honduras Indio Rojo—Chocolate Review Rating: 89.8% out of 100 based on 1 reviews.

Red Star Chocolate – Honduras Indio Rojo

Part of the initial line of chocolates from England’s second fine bean-to-bar manufacturer. Available at introduction time only from Paul A Young – which gives another reason to visit Paul’s shops! One must assume its exclusive status means something, so presumably this is one of the better of Duffy’s bars. However, the unusual Honduras origin gives it value and interest quite aside from any questions of quality. Still, quality must remain the first and foremost consideration; there’s little intrinsic value in a new origin if the quality is poor. Very few new introductions come with such high expectations.


Alex Rast: 16-Oct-2010

Posted: October 16, 2010 by
SCORES Score/10 Weight
Aroma: 10%
Look/snap: 5%
Taste: 35%
Melt: 5%
Length: 15%
Opinion: 30%
Total/100: 100%
Best before:
Batch num:
Supplied by:

A star is born. One of the opening efforts from Duffy Sheardown’s Red Star, the second fine bean-to-bar chocolate in England, and one of the finest first-efforts of any chocolatier. Truly awesome in its power, this bar will redefine ideas of intensity at this percentage. Better still, the flavours are fine and well-developed, showing an expert mastery of the art of chocolate-making right from the outset. It must be said that this may be a love-it-or-hate-it bar: power like this, with assertive, bold flavours like this, might not necessarily be to everyone’s taste. But in this reviewer’s opinion, this is the most interesting new introduction in recent memory, and better still, establishes a distinctive style for a new chocolatier, one so radically different from his fellows as to establish Red Star as a company with a unique position and image.

This chocolate shines almost right from the outset. An excellent finish on a deep, red-brown colour already indicates high quality, with a lack of moulding defects so complete as to compete with volume industrial producers like Lindt. Nonetheless, while the appearance may impress, it’s the aroma that is unforgettable – noticeable even from a distance. There can be very few bars that are easily smelled even at a distance of 1 metre; this is one of them. And an awe-inspiring smell it is. Fruity notes of raisin, possibly strawberry, stand out initially, then there is a suggestion of something earthy. Hints of balsamic show an acidity even at this stage, somewhat mingled with the kind of beefy smell many chocolates are now beginning to exhibit.

The flavour is likewise, mighty. Massive waves of raisin begin the journey, there is a brief biscuitty interlude, then even stronger and more irresistible waves of liquorice wash over you. The power of the bar is indescribable without tasting. Yet despite its power, it’s not brutal; never harsh or bitter, never monotone. Cyrus the Great rather than Ghengis Khan. Hints of balsamic again arrive in the finish, maintaining the length that one knew all along this bar would surely have. No bar, especially not at this percentage, leaves one feeling so utterly overwhelmed.

As if that weren’t enough greatness, the texture is likewise, exceptional, extremely smooth and nicely creamy, completing a bar that literally, has no bad side. At least, not for this reviewer; a summary of the bar might be INTENSE!!!, which may not appeal to some who prefer subtlety in a chocolate. But bold is a noble style, and bold this bar is, beyond measure. English style in fine chocolate seems to be leaning towards the bold and the dark; the stouts of the chocolate world. As an exposition of an emerging national style in chocolate, this bar is a fine exponent.

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