Articles

• Bonnat – Apotequil – Martin Christy review

  17 janvier, par Martin Christy — Bar reviews
  Bonnat cautiously labels this bar “Variété Porcelana” – note the speech marks. Porcelana is a Venezuelan criollo varietal, and though there is white-beaned cacao in Peru, similar in this respect to the Venezuelan variety, there is no evidence of the ‘criollo’ genetic cacao type in Peru. Porcelana is a (...)

• Valrhona – El Pedregal

  15 janvier, par Alex Rast — Reviews - bars
  The bizarre high-concept idea of Porcelana del Pedregal finally bears fruit in a more realistic retail format as an origin bar. One might have hoped, with the experiments of the past which showed some promise but were in the end “ordinary” good chocolate that Valrhona might have been able to see (...)

• Valrhona – El Pedregal – Martin Christy

  12 janvier, par Martin Christy — Reviews - bars
  The colour is as you’d expect from Valrhona, medium brown with hints of burgundy. We know that porcelana can look lighter than this though, so we can guess at a medium roast. Aroma is nuts, tobacco, spice, overlain with raisin and strawberry fruit notes and a hint of rose. Clean, crisp, light (...)

• Valrhona – El Pedregal

  10 janvier, par Seventy%
  New for 2011, a reincarnation of Valrhona’s earlier gift-box only Pedregal offering. Porcelana – a Venezuelan white-beaned criollo variety – is often considered to be the ‘champagne’ of cacao varieties. Sort after, rare and often imitated – many a white-beaned cacao is all too easily given the name. (...)

• Mast Brothers – Madagascar 72% – Georg Bernardini

  6 janvier, par Georg Bernardini — Reviews - bars
  The Mast Brothers use the title Master Chocolate Maker. the fact that somebody makes chocolate don’ t makes him to a Master Chocolate Maker. Generally I think that there are very few Master Chocolate Makers in the world and that somebody who use this title should have a certain experience in (...)

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