Svenksak Kakaobolaget Sri Lanka 70%
The only other time I’ve come across Sri Lankan cocoa is the popular Bonnat Ceylan (which we are currently out
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Criollo
Considered as one of the finest in aroma and flavour, Criollo is a flavour cacao bean. Originating in Mexico and Central America, the Criollo cacao bean makes up less than 5% of cacao in the world today. As a result of its fine qualities in both aroma and taste, the Criollo bean is used in some of the finest chocolates in the world, producing an aromatic, deeply flavourful and smooth chocolate of highest quality and delicate undertones. The majority of Criollo beans are harvested in Columbia and Venezuela, though some crops are also produced in Madagascar and Comoros. While some Criollos have been transported to other areas in an attempt to harvest them elsewhere, there has been limited success. Due to the fragility and low productivity of the bean, the Criollo is in danger of extinction.
Domori Cioccolato al Latte d’Asina
So I was looking through my chocolate collection and realised that it’s just looking decidedly barren (nudge Geert, I know
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Bonnat Cacao Real del Xoconuzco
So there’s not a great deal of this ‘heirloom’ cocoa about. So it’s a Criollo. So it’s supposed to the
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Pralus Djakarta 75%
There’s no point beating about the bush, I just love Pralus. Of course there are plenty of other names which
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Forever Cacao 80% Raw Dark Chocolate
To me chocolate with a story tastes better than chocolate made with the sole purpose of making people in rich
Read morePralus 100% Dark Chocolate Bar Review
Without hyperbole, this has to be one of the best 100% dark chocolate bars currently available in the UK. The flavours are very specific and complementary. It has a great texture and aroma.
Read moreHotel Chocolat 66% Sambirano Valley
This bar of Purist chocolate from Hotel Chocolat comes from the fantastic Sambriano Valley region of Madagascar and offers some very fruity, sharp but beautiful flavours. It may not be as rounded as a number of other bars from own-estate makers, but it’s still very good.
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Rózsavölgyi Csokolade Porcelana 71%
Although I loved the simplicity and clarity of this bar of chocolate by Rózsavölgyi Csokolade I still feel that sometimes Porcelana chocolate can still be a touch too mild. I do prefer chocolate to have a touch more character. But as something to relax with then you can’t really fault it.
Read morePatric Rio Caribe Superior
Despite being several months past its best, this Venezuelan bar of 70% chocolate does a great job. The flavours are varied but fairly mellow. The melt is exceptional given its age and the distance travelled. It’d certainly be one I’d recommend to my American friends.
Read morePralus Fortissima 80%
The aroma indicated that it was likely to be a robust bar of dark chocolate. Unfortunately it came across as being very understated and not at all interesting. I wanted those strong aromas to be evident as their Chuao bar but there was only a very slight appearance of acidity on the tip of my tongue.
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