• Our rating: 53.0% (2 reviews)
  • Company:
  • Cacao solids: 82%
  • Guide Price: $8.95
  • Description by: Seventy%
  • Production: Unknown
  • Certification:
    • None
  • Ingredients:
    • cocoa mass
    • sugar
    • cocoa butter
    • natural vanilla
    • (cocoa minimum 82%)

Gran Cacao is a blend of fine cacaos origininating from Central America, developed to enhance the aroma and fragrance of the best cacao. Iyts balanced acidity, blending, and flavour make a great chocolate of it.

This product is intended to meet the requirements of the most demanding and careful connoisseur who wants to perceive from chocolate all the organoleptic sensations that this wonderful fruit can give.

Slitti – Gran Cacao 82%—Chocolate Review Rating: 53.0% out of 100 based on 2 reviews.

Slitti – Gran Cacao 82%

A perfect example of how not to present a chocolate at this range. Mild, bitter, and musty are all adequate descriptions, conveying exactly what Slitti has delivered and what all other chocolatiers should avoid. Horribly imbalanced as well, this is a chocolate that needs to go back to the drawing board.

Reviews

Alex Rast: 2-Nov-2006

Posted: November 2, 2006 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:

Slitti encases its chocolate in impregnable plastic wrap, an irritation to open but it lets you inspect the finish right away, which is superb – beautifully moulded and shiny, dark reddish brown in colour. Some unevenness on the back side reminds you that this is still an “”artisan”” bar. Meanwhile, the aroma is powerful and enveloping, mostly rich prune, with a depth that promises much, although a dusty side note is alarming. Sugary and smoky highlights prepare one for a very big flavour.

Unfortunately, though, the flavour seems intimidated by the spotlight and flees the scene unceremoniously. An initial spike of cherry sets one up and then…NOTHING. Just zero. One goes from what seemed to be good to an experience that might just as well be chewing wax. Perhaps a very slight woody hint appears, but even that is at best a whisper behind the curtain. It seems Slitti has stage fright. Perhaps the only other chocolate at this percentage with similar issues is Hachez’, but at least that has extreme cocoa butter as an excuse.

The texture is above-average, and superbly creamy, but this is no consolation prize for the complete absence of flavour. It’s not clear what Slitti was trying to achieve here but whatever it was this bar needs a shot of adrenaline. Slitti needs to get a more powerful bean into the blend here, and why not use his own magnificent Arriba which is sitting there ready for use? If this were included then this bar might well be worth something, but as it is it’s a chocolate drained of life and vigour, and one best avoided if one wants to avoid a similar drain.

Hans-Peter Rot: 15-Oct-2006

Posted: October 15, 2006 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:

Visually, Slitti’s bars are excellent, bearing absolutely no flaws to break the sleek and shiny surface, even though the color does seem quite dark and ominous despite the percentage. The aroma, too, is deep and dark but unfortunately offensive as well, pawning off ash as the main theme with beets, cinnamon, and coconut underneath with a musty funkiness as well. It’s quite odd and suggestive of over-roasting, and overall I would recommend not to spend anymore time here.

Unsurprisingly, the flavor brandishes a sad compilation of notes that tastes unusually light and a product of poor processing. Fermented in tone, then momentarily interesting with jasmine and tropical fruits, the flavor appallingly shifts to beets, ash, wood, and bitterness to hammer in the final nail to this chocolate’s coffin. Despite such sloppiness, though, the texture actually turns out to be quite decent and smooth but not enough to absolve all previous sins.

If there were a list of the world’s worst chocolate bars, this one would surely earn its place among the top 10. With virtually no intensity to bear, and giving us every reason to suspect that poor processing rained death upon this bar, we can only wonder in bafflement why this monstrosity exists. If we were to go behind the scenes, though, the chocolate appears to be a compromise between inadequate cacao supplies and the limited capability with which processing techniques can conceal volatile components. In other words, this is simply another case of a maker operating under the pretense that two wrongs must make a right.

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