Sunday, 11 January 2015

Michel Cluizel Mokaya 66%

This was the first chocolate bar I bought when in France. It is Michel Cluizel's Mokaya, made with cocoa beans from the Chiapas region in Mexico, cane sugar, cocoa butter and Bourbon vanilla pod

How I chose this bar amongst the many other Cluziel bars in the small chocolatier was that I was looking for the description 'fruité'. Whilst waiting for the espressos to be made, and nibbling on their Provencal confectionery served on a silver tray, the women opened up Cluizel's Maralumi (Papua New Guinea) for me to taste. Though it was good, I decided on MeHicoooo!
The mould is beautiful. The aroma had sweet liquorice and a powerful roast over a leathery body, with dried fruits and a smokiness at the very back

The taste was leather still, and especially creamy. Straight away you could taste its roasted flavour. There came the acidity and fruitiness, and then the occasional green feel - banana, earth, moss; once floral -rose (Turkish delight). The Mokaya was very sweet. The structure of flavour was consistent. Nearing the finish was a rather pronounced cherry/raspberry note, which was the best thing about this chocolate
The texture was buttery, and because of how this chocolate tasted, it made me think there was a fair bit of cocoa butter added. There also was a slight astringent feel in the finish

This Mokaya chocolate is good, it was like raspberry jam on nearly burnt toast, but it lacked a depth. The creaminess and roasted flavours dominated, but it was a very mellow chocolate

No comments:

Post a Comment