Holy crap, I just spent $15 on one chocolate bar. Actually....$30 on two bars but I am only going to discuss one of them now. I am only half way through the other and refuse to rush something so delightful. Yeah, it's good.
Original beans packages their chocolate in some of the most beautiful packaging in the chocolate industry and promises to plant a cocoa tree for each bar sold. You can go to originalbeans.com and use the code from my bar to see my tree (2S30E.) I have always liked the idea of paying more money for chocolate (I'm not kidding) because economics dictates that if people pay more for something suppliers will likely produce more. This company does not let greedy capitalists decide on supply and demand....they just plant a tree which is good too. One of the worst parts about chocolate industry is the part about farmers not getting their fair share due to warlords and screwed up governments (especially in the Ivory Coast and Ghana.)
I was honestly worried about what I consider "charity chocolate." I was concerned that the makers may have been more concerned about their cause than excellent chocolate.
I was pleasently surprised. The bar was well done and left me wanting more. While the bean from the Congo were probably not the most exotic in the world it felt like they were treated with great care. The chocolate had a shiny finish with a clean break. A gentle bitterness and very slow, smooth melt endured the entire time the chocolate was in my mouth. Quick flashes of cooked red wine and mild citrus came and went but what was most interesting was an aftertaste that will sound worse than it actually was. About 20 minutes after eating a piece of this bar I found myself wondering if I had recently eaten Mexican cuisine. The aftertaste of cumin was slight but noticable. I love the complexity of chocolate.
Monday, March 9, 2009
Valrhona - Chuao 2002
My expectations were high as I opened up what might be my last Valrhona Chuao bar ever. I have tasted the bar on many different occasions and usually include it in a dark chocolate tasting because of its unique flavor profile.
Chuao cocoa beans come from a small village in Venezuela only accessible by river (or sea if you believe the back of the old Valrhona box.) I am tasting a bar from 2002 because the entire cocoa supply from Chuao has been cornered by Amedei, the Italian chocolate maker born from Valrhona's snootiness. The story goes that the founders of Amedei were originally in the baking supply business in Italy when they approached Valrhona. They wanted to bring the beauty of Valrhona chocolate into Italy for the first time....but were turned away having been told that Italians would not appreciate such fine chocolate. So the Italians returned home, set up a chocolate manufacturing facility, and out bid Valrhona for one of the most unique chocolates in the world, Chuao.
So this may be my last Valrhona Chuao bar ever, and I was disapointed. The spicy glory that made this bar one of the most unique I had ever tasted was gone. I am guessing that age is finally taking its toll on this bar. Though the bar was still in perfect temper and showed a shiny lustor, the intricacies were gone. A slight hint of orange cream was all that appeared for a moment only to fade quickly into general chocolate malase.
I used the word "malase" and so must end this post immediately.
Chuao cocoa beans come from a small village in Venezuela only accessible by river (or sea if you believe the back of the old Valrhona box.) I am tasting a bar from 2002 because the entire cocoa supply from Chuao has been cornered by Amedei, the Italian chocolate maker born from Valrhona's snootiness. The story goes that the founders of Amedei were originally in the baking supply business in Italy when they approached Valrhona. They wanted to bring the beauty of Valrhona chocolate into Italy for the first time....but were turned away having been told that Italians would not appreciate such fine chocolate. So the Italians returned home, set up a chocolate manufacturing facility, and out bid Valrhona for one of the most unique chocolates in the world, Chuao.
So this may be my last Valrhona Chuao bar ever, and I was disapointed. The spicy glory that made this bar one of the most unique I had ever tasted was gone. I am guessing that age is finally taking its toll on this bar. Though the bar was still in perfect temper and showed a shiny lustor, the intricacies were gone. A slight hint of orange cream was all that appeared for a moment only to fade quickly into general chocolate malase.
I used the word "malase" and so must end this post immediately.
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