Wednesday, 18 March 2015

The Chocolate Society Madagascar 75

The Chocolate Society use Valrhona chocolate, and do not supplement any of their "high quality chocolate with cheaper Belgian Callebaut chocolate". They are chocolatiers, not chocolate makers; and so I personally wouldn't have bought a chocolate bar from them. I only like paying for bean to bar chocolate. However, as I had been gifted this bar I am not complaining! (especially as it was bought for £6.99! - Selfridges do some serious markups on chocolate)
The ingredients were: cocoa beans, sugar, cocoa butter, soya lecithin & natural vanilla extract. Valrhona make a Madagascan chocolate (Manjari) at 64% but not a 75%, so I am curious as to how this chocolate has been made. Could the Choc Society have used Valrhona's 100% Manjari? Surely not as that would have required refining of the sugar particles. This is all too ambiguous for me, but I presume this is just unadulterated Valrhona chocolate (as in the Chocolate Society melted Valrhona chocolate and set it into their classy moulds)

Anyway, the aroma was nutty, cocoa, sharp red/dark berry, metallic and spice

The taste started cocoa and bitter, with vanilla then slightly fruity with a toasty finish. Going for more I found it became more complex. A vibrant acidity, heavier red fruits, red wine, pecan nut and still that toasty finish

I thought this chocolate had too much "cocoa" (alkalised) flavour, it seemed more a chocolate I would use for a dessert/bake, as it didn't have that sense of sacrosanct, like with craft, bean to bar chocolate. I liked the appearance very much, but I think The Chocolate Society are more about their fine artisan chocolates! However, I imagine this chocolate would appeal to the mass market as it is, after all, origin


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  2. £7 for 70gr indeed isn't cheap. talking of Selfridges reminds me I haven't been there for a while. do you know who is in charge for their library?