Monday, 12 December 2016

Tadzio Vietnam, Venezuela, Brazil, Philippines

Tadzio, a one-bean; two-ingredient chocolate-making operation, taking inspiration from Japanese minimalism in his presentation, has a growing collection of cocoa beans. When life hands you cocoa beans, you make chocolate, when life hands you chocolate, you relish and write ...

Bén Tre, Vietnam 71%
From 2 batches, the second bettered the first. It was smoky, spiced, Bourbon, pecan nut, honey, maple, later came an occasional sharp acidity, but prior to that, it was fantastic with its flavours

Puerto Cabello, Venezuela 71%
A taste of cocoa husk, real-rustic chocolate, spice and marjoram, green notes and rocks. It had a smooth melt. The aroma hadn't been as inviting, but nothing from the aroma gets picked up in flavour. This one is rather chocolate-y! 
Bahia, Brazil
Rainbow Dust yields to roasted coffee. It melts so cleanly, quickly gone. I go back to this one a week later, it's still that lime and Rainbow Dust sherbet, but now it's followed with hazelnut, then raisin, meanders to Cadbury's Brazilian Darkness. Great flavours, and just really quite interesting. I am very familiar with these Brazilian cocoa beans, but not with this flavour profile. This chocolate had the smoothest, coolest and softest melt of Tadzio's collection

South Cotabato, Philippines 73%
Sweet and warming on the nose. Straight away it's toasty, a high roast - these Philippine beans are very small, so "easy to do" says Tadzio in revealing a possible over-roast. With the roasted profile is rich, dark chocolate. And then slowly develops a curry-like aura with fragrant spices. A really lovely chocolate

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