This section will feature nine pieces of dark chocolate, including three blind elephants and six old tunes. It also includes information about cocoa cultivation on Hainan Island that some individuals have learned. Previously, I was reminded by an altar friend that someone had stolen my post and sent it to Zhihu. Trouble respect the original, no matter what the use, at least mark the reprint from the NGA bar.
Three new products, is the second half of the new goods found on the Internet, in fact, before purchasing, my understanding is zero, just see the new things, have not seen before, bought on a whim. This is a temporary passion for shopping.
Six pieces of old-fashioned A. Morin chocolate, which I have previously posted here in Bolivia and Madagascar. This time, four other production areas were added, and the previous writing was sorted out.
Most of the prices are between 60 and 80, and they are all mid-segment brands. The new three are 50 grams and A. Morin is 100 grams. Talk about which has a super high cost performance, I write things everyone will also see a pleasure, do not buy or suffer losses.
Ecuador PACARI 72% dark chocolate
Sour. When I finished eating the first piece, I felt like I had to write this down at the front. This is the rarer kind, delicious and very light sour, scattered at a touch, shallowly stroking you. It feels a lot like standout Belize, but the pacari is much more elegant.
Let's talk about the feeling of eating. It has a straightforward style, and unlike most chocolates I've ever eaten, this piece of chocolate exhibits a complex flavor when first introduced: smoky, coconut milk, woody. In the early days, these three were integrated into a wonderful flavor, mixed together, a little bit like the Scouch hard candy we ate as children.
From the middle, the cocoa flavor prevails, with a hint of warm fruitiness in the richness. The bitter taste of this cocoa is very different, it is like an herb, the bitterness of green leaf juice, mixed with woody aromas. There is also a little bit of sweet and sour that is seducing the tongue.
The physical taste is extremely smooth and clean. The tail section occasionally flashes a little sandalwood flavor, which is not acid-repellent, which is an advantage. The herbaceous and woody taste endures, and at the same time, there is an astringency residue on the tongue. It doesn't have that bitterness or sweetness, it has a magical feeling that I'm eating grass.
Overall, it has largely exceeded my expectations, I said in my previous post that I don't like the style of the Ecuadorian appellation, but this pacari directly proves that other peers have done a bad job, quite impressive, and indeed excellent chocolate.
It has a wonderful feeling of putting the cart before the horse, placing the complex flavor layers in the first ten seconds of the entrance, in the middle and at the end of the nine-nine, putting that intense, grassy bush-like freshness of greenery in the back. When this piece of chocolate is eaten, there is a signal in the mouth that I am eating a creature of nature, which has nothing to do with industry. It's very much like the feeling of being a child in the wild and grabbing berries and leaves together and stuffing them into your mouth.
Overall, it's an eye-catching piece of alternative chocolate, and to me, it's the kind that's delicious and will buy back.
But it is not recommended for beginners, or novices to try this. The intricate flavor of Pacari's chocolate is hard to grasp, especially the best parts at the beginning, and it's easy to miss this magical taste experience. And it has a planty feel in this richness, which may make people unaccustomed. Novices are more suitable for nuts, honey, red wine and other such large-open, mellow bittersweet flavor.
If you are a layman with a little foundation, I think it is necessary to try, something. Don't buy sour and woody notes if you're not used to it.
Mexican Wolter Quetzalli 72% salt cardamom dark chocolate
My understanding of this brand is zero, choosing this strange salt cardamom taste is also a whim, seeing that it has a lot of award-winning sub-categories, this piece is the 2018 ICA Gold Award, 2019 Silver Award winners, I think at least will not step on the thunder, just come to this. Embarrassingly, because there is no information, I don't quite understand what salt cardamom is, could salt cardamom be a thing? Then let's briefly talk about the feeling of eating:
An inlet flavor with a hint of spice or herbalism.
I've written about a spiced chocolate before, Qantu's Silk Road. This is the second spiced chocolate I've been exposed to, and they're the kind of spiced chocolates that add spice chunks to flavor, and it's intuitive to see the extras with the naked eye.
You can eat a little spice as soon as you take it in, maybe this is cardamom. Under this taste, I feel similar to Chinese medicine, much like the kind of herbs that describe "warm and sweet".
It is impossible to describe exactly what this salt cardamom feels like, it feels like it has been salted. Because when you first enter the mouth, the sweet and sour salty freshness that comes out of the collision of salt and chocolate is obvious.
Like the previous piece, all of its complex smells appear only at the beginning, possibly because it chops up spices and places them on the surface of the chocolate.
From the middle end, it is completely normal chocolate taste. I noticed that it used Cleo Roco beans, which was really good. The taste is warm and elegant, very delicate, not greasy, with a little sense of luxury. It's somewhat similar to Amedei9.
The cocoa aroma is deep and restrained, like aged red wine. It is the kind of chocolate that has a slight barley tea aroma, implies a black date flavor, no sour taste at all, and is balanced and not obtrusive. I can feel it, I am a master of using sugar, there is not much sweet feeling, but it makes people feel bitter and very comfortable. The tail section does not feel the presence of sugar, but there is a return to sweetness, and there is no acid reflux feeling that is common in other chocolates using white sugar.
After I've eaten several pieces, let's talk about the combined feeling. The first is the Cleo Rocoa beans, the lower limit is too high, closed eyes will not be difficult to buy.
Cardamom spice flavor, not throughout, I happen to think this is a plus. Because you eat chocolate instead of spices. If I say that this spice and chocolate intertwined taste like summer dry grass, then I think everyone will be confused. You can only know what it feels like if you eat it yourself. It's not a very easy feeling to describe, but it's not obtrusive when added to chocolate. Not much good, but at least not negative.
The flavor label I just listed may not be appropriate, its flavor may not be like any other food, it shows a very natural cocoa taste, mellow but not strong, bitter but not scorched, sweet but not greasy. Show extreme balance and restraint, in the plain can appreciate the producer's good intentions, profound skills. Similar to Amedei's style, it does not belong to the thick and heavy mouth, but it is not so small and fresh. By adding spices to give it a salty herbal fragrance, it is quite personal.
There is a lot of chocolate, applause is not popular. I feel that this piece is not a very popular kind of delicious, and it takes a little bit of basic knowledge to experience that subtlety. Popular and delicious, the representative work is the sea salt bread crushed chocolate on Pompu Street. Remembering a previous incident, a forum brother said to me, can you not recommend the type of Popper Street anymore. I asked what was wrong. He said that this was so delicious that he couldn't stop, like a snack, one by one. I can't feel the flavor level of black qiao and eat it in a bag, you give me some kind of food.
Obviously, this salt cardamom will not be the universal delicacy of Pompe Street. It is closer to a niche self-congratulatory, self-contained meaning. My last post, there was a brother who replied to me, he said it was a pity, he bought two pieces of caviar, he did not eat it, for sudden social interaction, for the two young sisters to taste.
But this salt cardamom is completely unsuitable for this scenario, and I guarantee that the two young ladies will spit it out on the spot.
This piece of Schrödinger's chocolate is in a superposition of recommended and undesirable. It all depends on the individual's entry into black cleverness and the degree of fanaticism. Everyone should also have fun, there is no need to be strong.
I feel like I might try other flavors of this brand in the future, all of which look very strange and tempting, such as what lemon sea salt corn gray dark chocolate, orange salt chili dark chocolate, haha, too weird.
Italian Aruntam brand, Indian Idukki 72% dark chocolate
It is also a brand that I do not understand at all, and without any information, I chose the most awarded piece of this brand. Cocoa beans come from Idukil, India, a place where many chocolates have been using in recent years, such as the familiar standout. In recent years, the use of India's Idukic cocoa beans has almost become the winning code for various chocolate manufacturers. To be sure, it's hard for anyone to have a good feeling about India. I didn't expect that in terms of cocoa beans, it would be ahead of the mainland, and there may be a reason for the historical legacy of the British Empire. After the evaluation of this piece of chocolate, I will talk about what I learned about the cocoa cultivation on Hainan Island.
I have a little personal filter for chocolate made in Italy, usually read the food area discussion post, everyone for Italian food, ridicule or quite a lot of recognition. Let's talk about this piece of chocolate.
First impression delicious. Sweet fruit.
The entrance was very light and cherry sweet, and I hadn't eaten sweet fruit-style cocoa in a long time, and suddenly I was rushed into my head by a sweet sense of happiness, and I was a little surprised.
The Malagasy and Vietnamese regions that I used to mention before are fruit-flavored cocoa beans, which I describe as fruit bombs, tropical fruit feelings, with a bursting fruit acid smell. But this Indian production area is not sour at all.
At the beginning of the middle section, the soft and bitter richness of the cocoa aroma fills the mouth, the chocolate melts in a lingering way, and the taste is sweet and soft. It's like eating a piece of strawberry cream mousse cake.
It's like ripe fruit with a sweet juice. Chocolate occasionally has a hint of caramel or lavender, while the cocoa aroma is also quite strong, and there is even a slight aftertaste of red wine at the end. This was the second time besides Lakuna that I felt girly chocolate.
All in all, it is a piece of mass lover type chocolate, with a silky taste, sweet and not greasy. It's easy to eat, the flavor can be clearly felt, and I especially like the fruity taste that starts in the middle of the section, which has a sweet feeling. It's the kind of brainless delicious type. Ideal for social sharing.
Just kidding, it's hard to believe that such a clean and hygienic place in India would have such delicious beans or sweet girlish.
I carefully recalled that most of the countries rich in cocoa were unfortunate. The economy is in a state of dissolution and the political situation is chaotic. Most of the countries are in John Khan Jr.'s "Strange Little Country" series. The vast majority of countries in West Africa, Central and South America, Venezuela, Peru, Madagascar, and even the niche areas of excellence, Dominica, Bolivia, Solomon Islands, etc. Every time I see the news in these areas, it is quite heart-wrenching.
Before the elder brother mentioned, there is a cocoa plantation on Hainan Island in the mainland, and there is also a chocolate of the Academy of Agricultural Sciences, hoping that I will understand it, it is best to write something.
I opened the map that day and looked at it, and I didn't feel very good, because from the latitude point of view, the most suitable places for cocoa cultivation on the mainland are Hainan Island and Taiwan. However, the terrain of Hainan Island is judged by my experience, and the cocoa grown may be largely fruity and sour.
I consulted some materials and TV interviews. In general, there is a little rough and shallow understanding of the underlying cause of chocolate in the mainland, and where it is wrong, please correct it.
In 1954, the Indonesian overseas Chinese brought back the first cocoa fruit, and a total of 28 seeds were cultivated in Xinglong Huaqiao Farm. Our start was already very late, and the varieties introduced after the founding of the Country can be said to have no historical background.
Fortunately, the older generation of revolutionaries has a very strategic vision, and this matter is not being carried out by the people. The predecessor of the current Chinese Academy of Tropical Agricultural Sciences is the South China Tropical Crops College, which was a national strategic unit in the early days of the founding of the People's Republic of China, and several generations of people have been working hard to maintain the biodiversity and localization of tropical crops on the mainland. To the larger, rubber is a strategic material, and to a smaller extent, coffee is a civilian life, and it must be autonomous no matter where it is.
Now the local cultivation of cocoa trees in Hainan is mainly responsible for the Chinese Academy of Tropical Agricultural Sciences and the Spice And Beverage Research Institute. As well as other tropical crops including coffee, vanilla, pepper, etc.
I have read a lot of interviews, and the scientific researchers on the mainland generally have a quality of being gentlemen who are sensitive to words and sensitive to deeds, and their skin is tanned, and they often run in the outdoor fields and do scientific research in a down-to-earth manner. Their bad words made me very limited in the dry goods I got from watching the interviews.
The scale of cocoa cultivation on Hainan Island in the mainland is different, I prefer the data of 3,000 mu, the maximum planting area is nearly 10,000 mu, and last year it became more than 2,000 mu. Basically, the Academy of Agricultural Sciences and some farmers are engaged in this. Trinidad accounts for about 60 to 70 percent of the varieties. Before as a popular science I have talked about this variety of Trinidad many times, as a hybrid, strong disease resistance, the yield is not bad, the quality can also be. The mainland's choice of growing this mid-grade cocoa as the main direction is extremely correct. Because of the environmental limitations, we actually do not have much area to grow, and if we grow commercial beans and industrial beans, there is no price and yield advantage compared with West Africa. It is precisely because of the late start, with the advantage of being a latecomer, you can engage in a little boutique route. The purchase price of beans is high, and the willingness of growers will be a little stronger. Because in the end, it is still up to the farmers on the mainland to plant, and the scale of the Academy of Agricultural Sciences is limited, so economy is the first consideration.
West African countries like Ghana, which almost only grow commercial beans with large yields, have almost no advantages except high yields, and are already at the bottom of the industrial chain, belonging to the bottom of the industrial exploitation, and the interests of farmers are very small.
The scientific researchers of the Academy of Agricultural Sciences have taken this into account, that is, the things grown by farmers cannot rely on cheap and large quantities alone, but must take the road of quality. Now the main promotion is a variety called hot introduction number four.
But they also said that there is a problem, that is, it is difficult to promote new varieties. Farmers will care, I plant this, who do you collect, how much will it be? These are all uncertainties. Cocoa trees generally bear fruit in three years, five or six years to fully mature, and the economic cycle is also quite long, and this fear is not unreasonable.
At present, the annual production of cocoa on Hainan Island in the mainland is ten tons, and I once doubted this number, thinking that it was too little. Côte d'Ivoire, the world's largest cocoa exporter, produces 2.02 million tonnes. But these ten tons are the figures given by the official website last year. Obviously, this amount is not enough to meet the consumer demand of the domestic market, or that the market has not yet accepted Hainan beans, so the output is not high.
One thing I saw was that they mentioned selling cocoa beans to a Belgian chocoa merchant for 50 yuan per kilogram. The price of these beans should be a fist product. It took me a lot of effort to find out that the Belgian chocolatier was probably Pierre Marcolini. There are chocolates sold on Taobao, called Quadratic, Hainan, China.
I wondered, this Belgian chocolate is also very famous, and it is very honorable to use our beans. I should take the opportunity to publicize it, not hide it, and I have to rely on guessing to find who bought the beans. The Academy of Agricultural Sciences' own chocolate sold for less than thirty dollars, and Pierre Marcolini's sold for one hundred and fourteen. Obviously, each other is not a competitor.
A large number of facts show that foreign countries are not optimistic about China's boutique chocolate market. Even if we consumers have this demand. Open Taobao to see what domestic fine chocolate is. Gimmicks > quality, advertising expenses > production costs. Claims to have used high-quality cocoa beans, the results were found to be from Ghana. Selling industrial products for handmade products is much lower than the price of Qantu for the taste of Lindt. There is even a "Shanghai Epidemic Commemorative Edition" chocolate. It's a lot of crying and laughing.
Back to the mainland Hainan Cocoa. In fact, after watching a lot of interviews, there is a hidden point that has not been pointed out. It is that the domestic market is not open. Although there is a lot of news that the supply of cocoa beans on Hainan Island is in short supply, combined with the data of ten tons of production, it shows that the amount of private planting is very small. Personal analysis, the contradiction lies in the fact that the varieties promoted by the Academy of Agricultural Sciences are at least of medium quality and not that kind of bargain. Companies like Dove need high-volume, low-priced cocoa beans or processed cocoa chunks, and they don't need you to have any quality, as long as they're cheap.
The goal of the researchers is to grow cocoa on Hainan Island into a boutique manor model. Do not go to the low-end model, if we mainly engage in low-end cocoa such as Flastro, then the pricing power and discourse power will always be pinched. There are good goods in hand, and the bargaining waist pole is hard.
The best variety of cocoa beans, Cleoirot, is also being studied by the Academy of Agricultural Sciences, code-named Shanco 177. The difficulty that needs to be overcome at present is disease resistance. This cocoa tree is more delicate, demanding on the environment, poor disease resistance, and low yield.
Personal feeling, domestic Cleoirot, it is difficult to see in a short period of time. Localization takes a long time, although the third generation of researchers is engaged in reproductive age grafting technology, which is already much faster than breeding seedlings. However, harsh environmental requirements, such as the hard requirements of the rainforest environment in the bay valley wetlands, and how to adapt to local diseases and insect pests, are not something that can be done in two or three years. And how to persuade farmers to plant, who will buy after planting, this is the problem.
The chocolate of the Academy of Agricultural Sciences, I looked at the factory site and the like, it should be their subordinate enterprises, their own research, not the kind of leather bag company with a name. Search online for Prezan chocolate or ACADEMY of Agricultural Sciences chocolate, many of which are sold.
But I'm sorry, but I didn't rate this. After reading something, in order not to be disappointed, I didn't want to taste it. But by reading a lot of information, I almost determined its quality and basic situation. I think the most realistic thing about it is to first become China's "Swiss lotus". It may also be that the main focus is on the cultivation of cocoa trees, and there is no clear blueprint for this aspect of the product.
In my opinion, as a commodity, it has some visible shortcomings that need to be improved. If you position yourself and make fine chocolate, you must not learn from other domestic products. It is best not to touch the label of meal replacement and weight loss, and the first step is to make a delicious piece of chocolate.
There should be a row series. Although independent packaging is convenient, there is a problem that the smaller the unit area of chocolate, the easier it is to absorb the taste of wrapping paper. The first bite of the small piece is almost like eating the smell of wrapping paper.
Don't engage in bundling, I see every store buy two get one free. But in fact, it's easy to dissuade potential consumers who just want to buy a box to try. From the price point of view, if you count the purchase gift, it is about ten yuan cheaper than the lind of lind, of course, this requires a little careful calculation to reach this conclusion. It is better to cancel the buy two get one free, and intuitively reduce the price on the product. And other chocolate open price differences. Sold at the original price, there is no price advantage compared to the entry-level boutique black skill.
After-sales is an important part. Many bad reviews come from the fact that the express does not put ice packs on hot days. Or the ice packs aren't frozen at all. The answer of the customer service was actually chocolate and put it on the refrigerator. This is a very irresponsible act of losing favor.
At the same time, we should also go out to visit and exchange experiences with our peers to learn about the fine processing of chocolate. If we spend a lot of effort, what we make is a clever effect, burying the quality of the cocoa bean. There is still a little deficiency in grinding.
Advocacy has always been a weakness. Many people have never even heard of this ACADEMY of Agricultural Sciences chocolate before. Now is an era when wine is also afraid of deep alleys, and the media should be used for more publicity. I get very little information from the various media, and this is what I specifically went to look up. I read some of the evaluations of B station and Little Red Book, which basically ruled out the suspicion that they invited the water army. Because no one will give money to such a stupid person to advertise, saying that for half a day there are only two kinds of evaluations of delicious food and absolute child, which is really stupid bubbling.
Having said that, the researchers are also very proud to say that some of the cocoa beans produced in Hainan have reached the middle and upper level, and the flavor characteristics are berries and nuts. This also confirmed my previous conjecture that Hainan cocoa flavor would be sour. I noticed a point mentioned in the interview, he said that one of the effects that can be achieved is to eat a bite of chocolate, and you can taste the beans from Hainan. This is a good sign that the cocoa region has a clear flavor and it is important to have its own style. As for the nut flavor, it can also be explained, because the influence of terroir on flavor is even greater than that of variety, and the same thing, planted on the west and east sides of Hainan Island, even inland, may have different flavors.
As for the situation of Cocoa on Hainan Island, I know only this, and there may be many imperfections or even fallacies, and I implore to correct them. The chocolate review continues below.
I have previously evaluated A. Morin's two chocolates, and now they are put together for lateral comparison, with slight deletions and new feelings compared to the original text. For the convenience of writing, hereinafter referred to as the brand name Merlin.
Overall, Merlin is very similar to Bonath and Puarus, whether it is the price, the weight of one hundred grams, or even the flavor, but also includes the three brands' extremely rich product lines, including the famous cocoa production areas and estates.
There is a sense of solidity in the hand, traditional paper packaging, tin foil lining retro and elegant. But Merlin tasted a little less of Bonet's unique smoky and leathery feel. Compared with Puarus, Merlin seems to have a deeper taste. I put these specifics into the back and compare them together.
A. Morin Bolivia Ekeko 70% Dark Chocolate
Bolivia's cacao beans, the lower limit is extremely high, no matter how you do it will not be difficult to eat. This cocoa bean I give it the label is, warm, soft, berry, sweet.
Speaking of this piece of chocolate, there is a little flattering caramel flavor in the mouth, and the feeling of baking honey. In the middle is a flash of fruity flavors, like a smorgasbord of mango and pineapple apples. It's wonderfully cool with a hint of coolness, and this fusion reminds me of the honey-made Scallop Loquat Dew that I coughed and drank as a child.
In one kind of food, it evokes another kind of taste memory, a rather pleasant feeling, like looking at a picture of the past.
The tail section has a bit of a wooden feeling, and the soft sweetness stays in the mouth for a long time, but the mouth is clean and there is no residual stickiness.
Overall, it belongs to the kind that is sweet but not sweet, partial mellow cocoa style, thick but not scorched.
The physical taste is very close to eating a watermelon with sand. Unlike the delicate entanglement, this piece melts in the mouth and feels very much like the experience that Lakuna and Amedei bring to the tip of the tongue.
A. Morin Madagascar 70% dark chocolate
On the tasting of this piece of chocolate, I had the opposite opinion with a professional big man whom I admired. She is the founder of the public account and Baidu Tieba and is knowledgeable and very emotional about the taste, and her evaluation has a great influence on me. She felt that this piece of Madagascar, the flavor was citrus, southern almond. High palatability, soft taste, fruity and rich in layers.
However, when I first ate it, it didn't feel like this, I wrote in the post at the time, the acidity of this piece of chocolate is unpleasant, superficial, and the feeling of separation from cocoa is very serious, and it does not integrate the fruit acid into the chocolate, but feels like extra vinegar.
The reference is the well-regarded Marou, a fruit bomb type whose citrus and pineapple mango-flavored acids are not obtrusive in the whole chocolate, blend with the cocoa flavor and do not split into two parts.
The second time I ate this, I found a problem, that is, the first time I bought Merlin's Madagascar, it was a defective product. Now this piece in my hand, eating it without talking about taste, first of all in the mouth is a moist feeling, very wet, soft. The rows are also easy to break open. This is a symbol of the relative freshness of chocolate. And the one I bought for the first time, I recall, was quite hard, the taste was very dry, and it was very difficult to break.
Because I have already evaluated it once, plus I have watched other people's evaluations, the preconceived impression lingers in my mind. The second time I tried to describe my feelings objectively:
It's the kind of chocolate that melts quickly in the mouth, and I highly recommend eating too much in one bite because it smells so strong that it can flush people's taste failures. The fruity acid taste accounts for a super large proportion, and the personal feeling is biased towards the taste of canned hawthorn, and the tip of the tongue can feel the stimulation of acid. This feeling lasts for a long time, the aroma of cocoa is always suppressed, and the faint bitterness has a faint presence in the hard candy of the fruit. In a trance, people forget that they are eating chocolate. The tail segment is a little different, the mouth is like a troposphere, the sour taste is in the upper layer of the mouth, and the bitter taste of cocoa sinks on the surface of the tongue, which is clear and distinct. Very rare Malagasy chocolate with a slightly bitter aftertaste.
I personally think that it as a whole is very similar to the kind of Chinese medicine with dried hawthorn, soup medicine, and thin sweetness. Although this time it does not have the sense of separation that I ate last time, it is still not the palatability of the mass lover type, and can be classified as a taste of enthusiasts. For lovers of fruit acid who are keen on the Malagasy appellation, you can eat it.
The palatability I am talking about is more easily accepted by the public, analogous to the New Year at home, the table drink is sprite, not much delicious, but the elderly and children can accept it. Instead of saying choose a cherry-flavored Coca-Cola, some people frown after drinking it.
If I had to rank the palatability of several fruity chocolate series I've eaten, Mengmeng >standout> Marou> Merlin> Bonath> Akessons> Puarus.
Puarus was too lukewarm. Big Red A is too exciting. Bonatt was not clear enough. And Merlin this piece, cocoa is a little bit underwhelmed, has been covered by the feeling of tropical fruits. Many people don't like the blackness of Malagasy beans, and I've thought about why. We eat dumplings dipped in vinegar, which means that we do not resist the sour taste. It is quite possible that the inherent impression is at work, our generation has grown up accustomed to slightly sweet chocolate, and the subconscious will feel that the sour is outlier and difficult to accept. Most people who have crossed the threshold of black cleverness are more receptive to the nutty chocolate type and have a natural resistance to fruity chocolate.
Basically, the altar friends are not very fond of acids, as well as madagascar production areas. I will avoid doing this appellation in the future. Here to spend a long time talking about it, there are two tips to share with you: First, preconceived impressions, it is easy to affect their own judgment, other people's evaluations have indeed had some impact on me, and even sometimes I will unconsciously go to the brain to make up for the taste, even if I do not feel it. So don't be superstitious about anyone's words, and don't affect your taste by comparing the assessment before eating.
The second is that chocolate with fresh dates and well sealed tastes better. This sentence seems to be nonsense, but this time I have a deep understanding, fresh chocolate, soft, easy to melt and split, can feel wet.
Here again, I bought two pieces of Bonatt's gold content for the first fifty-eight dollars. The shelf life in hand is only 15 days. I was violently dividing the pieces on the windowsill of my home, breaking a few pieces hard and eating them. In the mouth for half a day there was no sign of melting, and even scratched the upper teeth. Its hardness is evident.
A.Morin Venezuela porcelana100%
The famous Poselana is the "Brahmin" of the cocoa beans. The status is about equal to that of West Lake Longjing to green tea.
It's not like a good cocoa bean makes good chocolate. 100% content, I think it is difficult to make delicious, because the lack of sugar modification can expose many workshops, baking beans lack of ability. Excessively anxious pyrotechnics and excessively sour green astringency are common to many 100% chocolates.
Back to Merlin's piece of Boselana, there is a slight hint of sweetness in the mouth, followed by a bitter cocoa flavor that blooms richly and slightly sticky, and the cocoa aroma is somewhat similar to chewing petals. Starting from the middle section, there is a fruity taste, the feeling of green plums. But there is no hustle and bustle, the cocoa mellow bitterness dominates the mainstream, and the more you eat it, the more you have the feeling of fireworks blooming in your mouth. I ate four small pieces in a row, sure there was a hint of sweetness, like that kind of clear mountain spring water, the first sip was obvious, and then there was a little bit of obscurity.
It has a gradual feeling in each taste, presenting a multi-segment sour, sweet and bitter one by one, with a clear sense of layering. You can eat the smell of baking, there is a little bit of excessive heat, as if in the rural earth stove pit, the fire burned old corn. I love the feeling of licking the first bite, and the tip of my tongue can touch a fresh sweetness. But the feeling went too fast.
All 100% chocolate is basically based on bitterness. Like the colorful black, there are many kinds of bitter tastes that the tongue can taste, such as herbs and positive gas water, Western pills, dandelions, soaps, bark, etc.
The bitter taste of this piece of chocolate is more like a monastery beer, and the aftertaste has the bitter and transparent aroma of hops and the intoxicating feeling of aging.
Overall, Boselana's cocoa bean ensures a high and lower limit for chocolate, and the feeling of roasting is always there, and the aftertaste is long. However, there are also shortcomings of slightly burnt aroma and slightly sticky taste. It's a delicious 100% piece for a specific group of people. It is also a piece of chocolate that is very different from other brands of Boserana.
This piece of chocolate has a serious Merlin style, and the rich baking feel occasionally reveals a small freshness. Relatively speaking, other brands of Boselana cocoa beans are relatively light, biased towards flowers and fruits, merlin is a bit different. Eating this brand of chocolate in a row recently has also made me a little bit on fire.
A. Morin Ecuador 48% Milk Chocolate
First, Melissa YYDS. Secondly, it is not too easy to distinguish whether a quick milk is a good product. Even if I gave a bad review of the milk in my previous post, it is delicious. Because of the addition of a lot of milk and sugar, it is not difficult to eat. For example, if it weren't for getting fat, most people wouldn't resist milk tea. It is the same as milk, sugar milk, and it is pleasant for the brain to eat. Therefore, most of the milk is not unpalatable, and even delicious. Judging them is somewhat difficult and requires very careful tasting.
I think that the three criteria that can be referred to in the evaluation of a piece of milk are whether the sugar is restrained from sweetness, the control of the umami and fishy taste of dairy products, and whether the cocoa aroma is highlighted rather than covered by sweetness.
The entrance is more ethereal milk sweetness, unexpectedly no sense of anxiety, is the taste of vanilla ice cream. The initial impression was very good. The middle section begins to feel sweet and bitter, the milk taste is a little heavier than the cocoa flavor, and it is closer to the taste of milk powder than fresh milk.
I don't like the woody aroma of Ecuadorian cocoa beans, but this piece of milk cleverly sublimates the characteristics of this cocoa bean with milk flavor, bringing a wonderful herbal milk flavor in the middle. A long, long,lasting breath permeates the mouth.
The feeling of the tail section is not amazing, it is the taste of Ferrero hazelnut chocolate sauce. The aftertaste is very much like a latte.
Overall, it is delicious, relatively sweet, smooth and slag-free, non-sticky.
The overall evaluation is impossible to evaluate, because I have weak business skills in milk and have eaten too few types, so I lack a large number of samples to compare and reference. Can only summarize a few keywords in general: vanilla flavor, delicious and easy to enter, sweet, unique, layered.
A. Morin Peruvian Chanchamayo 63% Dark Chocolate
I personally prefer cocoa from the Peruvian and Venezuelan appellations. The cacaosuyo I often recommend is a brand rooted in Peru. And the cocoa bean producing region that I often ate last year, Chuncho, Peru, is famous for its fermented taste and has always been my favorite.
Speaking of this piece of chocolate, the name of the production area is particularly long, unfortunately I have not heard of it before, but it is not surprising that Merlin can make more than thirty categories of chocolate.
Overall, this chocolate is a decent piece, unlike any other product, but with the shadow of many other brands.
There is no taste at the beginning, maybe a little bit of sugarcane sweetness, after a few seconds, a slight cocoa fermentation smell hits the tip of the tongue, accompanied by a very similar taste and taste to the black dates, the cocoa aroma is slowly released, really come very slowly, and even eat a little anxious. The acid gas in the middle section is looming, the undercurrent is surging, it is the feeling of temperate fruit, it does not explode, and it is more subtle and restrained. It's a perpetual, stable dark sweetness that wraps the fruity taste of cocoa beans and brings it to my tongue, much like eating a rock sugar gourd. It will not be particularly abrupt to let a certain taste prevail, and several feelings coexist very well.
There is an intoxicating feeling of mountain wine in the back. The tail section and aftertaste have a brew-like sweetness and bitterness.
Rich in layers, and a little heavy mouth, or rather, Merlin's entire brand is standing on the opposite side of small freshness, like an old man who talks less and learns more.
A. Morin 70% dark chocolate in Nicaragua
The Nicaraguan cocoa bean is relatively rare, and I have the impression that this appellation is more famous, as if it is only Spanish sailing. Amano is more famous for doing Dominicans. These remote appellations are less prone to masterpieces. In fact, production areas like Chu'ao, Bosenala, Spring Hill, etc., are not easy to make unpalatable. Give me lobster abalone, then I am also a gold medal chef, there are good ingredients, even if it is steamed, it is not bad. The difficulty is to deal with pig large intestines and sheep loins. It takes time to understand the characteristics of raw materials and to stimulate the fragrance.
Nicaraguan cocoa beans are generally characterized by vanilla, raisin flavor. It belongs to the kind that is not well known, but the quality is not bad.
This piece of chocolate is sweet and mellow in a word. It is a popular type of model, and it is highly palatable. If one day it can be discounted to less than forty yuan, then it should be the king of cost performance in 2023.
The entrance is relatively light and sweet, with a little fermented grape flavor, and suddenly there is no prelude, and the strong aroma of cocoa overflows the mouth, and the mellow feeling is very satisfied. And this feeling is always, persistent and intense. In terms of flavor at the beginning of the middle section, you can eat the feeling of roasted nuts, honey, black tea, and a little barley aroma. The mellowness of the tail section is very pleasing and makes people's teeth and cheeks fragrant.
The overall feeling is like a mixture of Venezuelan and Peruvian appellations, pure and unscentive chocolate flavor. The Nicaraguan collection of Spanish sailing chocolates, which tastes warmer and prefers a milk candy style. And Merlin this piece of Nicaragua, the taste is biased towards tradition, is a very positive chocolate flavor, baked nuts wind palatial high. It's the kind of style that, no matter what taste preferences you have, it's not going to make you feel pesky. When I brushed the B station, I unconsciously ate a large piece, which was a little bit of a meal, and it was also the kind that did not need to spend any energy to taste carefully.
This is also the relatively balanced mass model of several pieces of Merlin that I evaluated, which is the kind of "imaginary old-fashioned chocolate".
If you watch an old European movie, there is a piece of chocolate in the plot, kraft paper wrapped in tin foil, and inside is a decent row of blocks. Then the taste of this prop should be Merlin's Nicaragua.
Because Merlin's products are too many, it is unlikely to eat all of them in a short period of time, but through the tasting of several products, it is basically possible to peep into the leopard. It is a deep-baking style with a heavy mouth, and some of the high-content models are slightly sticky. Most of the 70% or so is still smooth and refreshing, which is easy for most people to accept.
Also out of France's established chocolate enterprises, Pownet, Puarus, Michel Koch, Ammelin. These four have much in common. They all have an extremely rich product line, the world's famous production estates to buy or grow cocoa, industrialized standards so that the product has a high and lower limit of quality assurance, the flavor is stable all year round. Compared with industrial products such as lactophenet and Russian qiao, the chocolate of the French four old shows a strong flavor and tension, no longer distinguishing the taste by percentage purity, but each production area is a completely different cuisine of the plate, with a variety of styles. You can faithfully express the style of the production area, and use your own characteristics to interpret and modify the flavor of a cocoa bean.
Similarly, they also have more or less deficiencies. The flavor solidification of established companies is very serious, and no matter how new products are launched and seasonal restrictions, they lack the feeling of being new in front of them. It is the feeling that the personal traces are very heavy, similar to Zhang Weijian's acting style.
Another is that they have a sense of powerlessness with chocolates from small family-owned workshops, such as Qantu, Meybol, etc. Small workshop enterprises, low production and high price of several chocolates, regardless of the cost of time and materials, the pursuit of the ultimate. Then you can play the set of strange goods, and someone will pay for it anyway. For example, I have not yet grabbed 60% of the goat's milk from Portuguese tiles. But the French four elders have to rely on quantity, and they must face the market with a price and quality that is easily acceptable to the public.
If you look at it in this way, they can be called a cost-effective choice with excellent quality and full of flavor. Through any brand, you can quickly understand the style of the world's cocoa production areas, and present it absolutely faithfully. But enthusiasts definitely don't stop there. Their status is more similar to that of a ascending god. When you step through the threshold of the Lactops, Hutchies and golden elephants, it is inevitable to follow the steps of the French four masters.
That's it, the review is nearing its end. Considering the acceptance of the forum, the selection of the evaluation is biased towards the cost-effective, delicious, not too sour these types, but also try to enrich the taste to the enthusiasts in the altar. To put it bluntly, there are some chocolates, Chinese only I sent a review, there is no other article of the same type to refer to, personal views are inevitably biased. Coupled with the fact that I have been smoking and taking medicine for many years, my tongue is not very sensitive. I also welcome you to exchange and correct with me. On the other hand, I also need feedback from my friends, otherwise every time I post like a stone sinking into the sea, I will also doubt the necessity of opening such a post.
Finally, it is also a cautious reminder that chocolate is not a necessity of life, can be eaten or not, and purchase needs to be cautious. Different brands, regions, and flavors vary greatly and may not be in line with personal tastes. When you can't buy chocolate, you can ask me, bring your personal taste preferences and psychological price.