It’s day 6 of “Bad Chocolate Week.”
I’m done. I can’t talk about crap anymore. So bad chocolate week concluded yesterday.
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?