• Our rating: 75.5% (1 review)
  • Company:
  • Cacao solids: 66%
  • Guide Price: $5.65
  • Description by: Seventy%
  • Production: Produced directly from beans by maker
  • Certification:
    • None
  • Ingredients:
    • cocoa beans from Ecuador
    • sugar
    • cocoa butter
    • emulsifier (soya lecithin)
    • natural vanilla extract

The majority of cocoa used for Alpaco comes from the Ecuadorian Arriba bean. It combines strength and sophistication, and offers delicate floral aromas of jasmine and orange blossom, intimately and intricately intertwined with deep cocoa notes.

Valrhona – Alpaco—Chocolate Review Rating: 75.5% out of 100 based on 1 reviews.

Valrhona – Alpaco

An unfortunate flop into Ecuadorian territory, Valrhona fails to deliver any sort of cocoa intensity but does manage to deliver good, albeit stifled, notes that are characteristic of the origin and beans.

Reviews

Hans-Peter Rot: 16-Jan-2010

Posted: January 16, 2010 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:
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Supplied by:

At first waft, Alpaco offends. It’s burnt and over-roasted, which for this origin (Ecuador) can be a good thing but here the impression Valrhona has made is total overkill. It’s a shame since the aroma exudes sophistication in the form of flowers, flowers, and yet more flowers, along with hints of strawberry and nutmeg, which as implied would surely impress if not for the overriding burntness.

Flavor, however, makes minor amends but ultimately leaves one wanting more. Floral is the key to this chocolate, one-sidedly so in fact just like the aroma but a lot less powerful and more difficult to pick apart. Orange blossom and something pink, both refreshing and highly appealing, dominate, but the lack of intensity and general mildness of the chocolate do little to support their presence.

Valrhona shines with the texture, as it typically does, but only to further emphasize the already timid and partisan nature of the chocolate. Indeed, Alpaco is a bit flat and deficient in character to make it remarkable, unlike similarly flavored chocolates such as Guittard’s Chucuri or even other Ecuadorian Nacionals, where there is at least some cocoa intensity or additional flavors to fill in the gaping holes that Alpaco leaves vacant. In short, the chocolate simply lacks substance to flesh out its good, albeit mild, flavor.

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