It’s day 6 of “Bad Chocolate Week.”
I’m done. I can’t talk about crap anymore. So bad chocolate week concluded yesterday.
Deal.
To help you deal, I’ll discuss the Michel Cluizel Los Ancones 67% cacao single origin bar, which is definitely NOT bad chocolate.
All of the cacao is sourced from a plantation northeast of Santo Domingo which has been in operation since 1903. The beautifully molded bar, bearing the Cluizel name in lovely print, has a pleasant smoky and fruity aroma.
The taste begins with a refreshing minty note, and then moves along to a sweet smokiness, similar to what you might expect from a roasted or caramelized banana. At the very end, cherry and citrus flavors come forward; the smooth melt throughout makes is possible to enjoy this series and blend of flavors. This perfectly smooth, not remotely dry texture and just a hint of sweetness make for a complex but mild bar.
A bar most needed after talking about all that dreadful chocolate.
Have you have chocolate made with beans from a single plantation before?
thank GOD bad chocolate week is over, i was having nightmares.
ReplyDeleteI love all of these Cluizel single plantation bars! I've occasionally found them in other cities in Australia, but often over $20 a pop!
ReplyDeleteYikes @ $20 Aussie bars.
ReplyDeleteI got a bit nervous when I saw the label, as it looked suspiciously like "los anacondas" to me. If you were eating snake chocolate, I'd have to run the other way, and fast!
This was a loveely blog post
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