Dimitri

12 juil. 2018

Total Event - Chocolate tasting list

Chocland Yard or travelling the world in 5 chocolate

Chocolate A - Shattell Peru 70% Single Origin Kimbiri

Chocolate A - Shattell Peru 70% Single Origin Kimbiri

Shattell is an artisan chocolate factory located in Peru that I discovered when visiting a chocolate shop in Levallois Perret called Mon Palais. Since 2009, its objective is to bring out the aromas, the qualities of each terroir. Some winemakers, aware of the qualities of their soil offer so-called "parcel" wines, from a single plot. Here the idea is the same: We concentrate in a tablet all that the earth can offer better.
We feel this logic from the beginning of the tasting. On the nose we have plant aromas on green banana, brown tobacco. I only found subtle toasted notes suggesting an ultra light roasting. Blind you could even think of raw chocolate.
In the mouth, the fat lasts all the tasting and envelops the palate. After the attack, you feel a salivating freshness. I perceive aromas of pear and vegetal notes give a feeling of lightness and freshness. In the middle of the mouth we go on licorice.
I love this very fresh and quite powerful chocolate at a time.

Chocolate B - Chocolat Alain Ducasse - Vietnam 75% | Trinitario

Chocolate B - Chocolat Alain Ducasse - Vietnam 75% | Trinitario

Imagine you leave the Bastille station on line 5, exit Rue de la Roquette, after a few steps you begin to smell cocoa. By following this sweet smell you find yourself in front of Manufacture Ducasse.
This chocolate takes us to Vietnam. His nose is quite powerful and complex. I mainly smell flowers like jasmine, grilled smells with hazelnut, coconut, caramel and even a smoke note. I also find rather sweet spices (vanilla, licorice, paprika) and a repertoire of plants (cut grass, aromatic herbs, pencil of freshly cut paper).
In the mouth, the fat comes first then we feel a tart invigorating and persistent note reminiscent of yellow fruit. The rather deep bitterness accompanies the tannins that dry the palate at the end of the mouth.
This chocolate is balanced and powerful despite a salivating freshness.

Chocolate 1 - Michel Cluizel - São Tomé 67%

Chocolate 1 - Michel Cluizel - São Tomé 67%

There are some Cluizel shops in Paris. I very often have the chance to accidentally fall on it when I go there :)
I like the bias of Cluizel chocolates, which is balance.
The aromatic balance is well found. I also find vegetable aromas (green banana, cut hay, aromatic herbs, basil, thyme, ...) that aromas grilled on caramel, toast. You can also find spicy or even animal notes (leather).
We first feel the fat then an intense sweetness in the middle of the mouth. This chocolate is a little paradoxical, it is both racy and consensual. Its rather powerful aromas of green banana, caramel show character while fat then sweetness come round it.
When we smell it, we do not doubt the pleasure it will give us in the mouth and that's what I like in this chocolate. One of my bedside chocolate if there are any.

Chocolate 2 - François Pralus - Madagascar 75% Ambaja Region

Chocolate 2 - François Pralus - Madagascar 75% Ambaja Region

I do not know personally François Pralus. But when I taste his chocolates, I can not help imagining him: A frank guy, which does not beat around the bush and which does however suggest a beautiful sensitivity behind the rustic appearance. An iron fist in a velvet glove in sum!

The nose brings a good dose of complexity (I feel many families of different aromas) with pleasant smells of vegetable (dried brown tobacco) and spicy (Paprika, licorice) as well as fruity (lemon, apricot) and toasted ( fresh bread, hazelnut).
On the palate the fat is jostled from the onset by a dizzying acidity. We salivate again and again until the end of the tasting. This acidity gives us the impression of crunching in fruits like lemon. The depth is brought by a strong bitterness.
A chocolate that awakens by its Rock'n'Roll side! I prescribe it to those who have trouble waking up in the morning. :)

Chocolate 3 - Pierre Marcolini - Piura Peru 85%

Chocolate 3 - Pierre Marcolini - Piura Peru 85%

Pierre Marcolini is the most famous Belgian chocolatier. World champion of pastry, he can play with chocolate. His high percentage cocoa chocolate can be perceived as a wolf in sheep's clothing. you had the opportunity to taste his Peru Piura 85% cocoa tablet, I suppose you understand what i'm talking about.
This square takes us on grilled roads (caramel) spices (licorice, vanilla), black fruits like plum, floral notes (roses) and vegetables (tobacco and cut grass).
The palate is lined with fat from end to end.
The chocolate is very rich and therefore very powerful in terms of body. Recall that the body is the volume of chocolate in the mouth (think of the difference between skimmed milk and full-cream milk).

I was very happy to share this moment with you. If now, you look a chocolate bar in the eyes, you smell it and you appreciate the taste, my mission is fulfilled. Don't forget, you must always remind the same sentence : "If you want to know where is chocolate ... ask baby !"
A for Acidity (when you salivate)
S for Sweetness (under 70% cocoa, a chocolate should be very sweet)
C for Creaminess (basically, it's fat)
B for Bitterness (think about brussels sprouts or Guinness beer)
B for Body (i'm sure you get the difference between skimmed milk and cream)

ASC BB


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