Tuesday, April 24, 2012

Pralus 75% Cacao Indonesie Criollo

 The geographic origin of chocolate is widely discussed – particularly in light of some concerns regarding ethical sourcing of cacao, notably in Cote d’Ivoire. People want to know where their chocolate comes from, and often credit the origin with the flavor and texture of the chocolate. But origin is just one factor. 

Of course, the way the beans are treated post-harvest, the way the chocolatier roasts and crafts the bars, are all important. As is the specific bean variety used – Criollo, Forastero, or Trinitario. This is important enough that many chocolatiers specify which bean variety is used to produce a given bar, particularly when the rare and prized Criollo bean is used. 

Example: The Pralus 75% Cacao Indonesie Criollo bar.

The bar has an aroma that mixes citrus and licorice, and the melt starts with a very mild flavor.

The astringency comes in towards the middle of the melt, and is followed by a strong earthy flavor at the end, which is just a bit too intense for me. The bar is smooth and well-crafted, but simply too earthy and intense for me.

1 comment:

  1. Ah, earthy and intense have always been drawcards for me! Earthiness over red fruit notes any day :)