Pralus Papouasie 75

An interesting fact: Papua New Guinea (the eastern half of the island New Guinea) is independent from Indonesia

Pralus has a dark reputation for roasting. Heavy roasting isn't something I am a fan of (Willie's Cacao comes to mind) - so I wondered how I would fare with Pralus, who is considered the deepest chocolate roaster

Heavy roasting, to me, seems like the action one takes when one has a cacao, what T.S Eliot had said in regards to Hamlet, "full of some stuff that the writer could not drag to light, contemplate, or manipulate into art.” But I guess the proof of good chocolate is in the pudding tasting. Pralus, unlike many chocolate makers, are knowledgeable (they too have a cocoa plantation in Madagascar), so maybe in their roasts is an art, opposed to just a signature (think Mast Bros, they could not possibly smoothen their texture now - brittle/roughness is their signature)

The aroma was a bbq picnic in the woods: smoked (first thoughts: pork, and Polish Oscypek cheese, but probably more a smoked Gouda), blackberry, chilli roasted nuts, dark chocolate, wood shavings and somewhat floral. It was buttery and deep fruited sweetness

The flavour was smokey, cocoa, blackberry, spice (sweet), forest fruits, and an overall sweetness. This was a very easy-to-eat chocolate, surprising, when considering the influences (Pralus' roast, PNG volcanic soils, PNG drying techniques) 

many bubbles

I am fond of Willie's Indonesian (Java 69), and I know I cannot compare the two chocolates (too many variables) but I did anyway. The Papouasie was less smoky, more nuanced, softer on the palate

Tobago Estate 70%

^image from Cocoa Runners^

Cocoa beans from the Tobago Cocoa Estate W.I. Ltd are sent to Pralus (Lyon, France) who then adds unrefined cane sugar, cocoa butter and GMO-free soy lecithin to craft in "small batches" this chocolate. It is a reasonably expensive bar - £7.95 for 100g - with a very limited distribution! Check Cocoa Runners, though now as Cocoa Runners are offering a different harvest, this may mean my review may not be completely reliable as I think the chocolate I have is the 7th/2013 harvest from the Tobago Cocoa Estate (it won 2 stars from Great Taste 2013 and Academy of Silver 2013)

The aroma was unusual, like really sweet pee, over-ripe tropical juices (distinctly pineapple) and spicy chilli accompanied with leather, blackberry, toastiness and malt 

The texture in the mouth was smooth like butter. The taste was toasted, wood (oak) then boom: whisky. There was cocoa, a rich creaminess, spice, green banana, brown sugar, pineapple (without the acidity). Not bad - but there was a taste of soy, specifically soy sauce, which isn't something I want in chocolate. There was a spiced sensation on the tongue (enhancing the whisky and chilli vibe) but overall it was incredibly creamy

I know a guy who thought this chocolate (of this harvest) was excellent, like quite literally unbeatable. It's a shame I didn't feel quite the same as he did ...