amedei ecuador
look - medium brown with purple-red slight hints. a tiny bubble on the back of the 5g square. 9
smell - cranberry juice and fermenty, meatloafy, wood and spice, vanilla, incense, slight cocoa, more vanilla 9
taste - vanilla, cocoa, raisins, more dried fruit development, touch of sweet spice like clove, slight dried ornge peel, more raisiny and vanilla, slight coffee emerging, some bitter showing, soft in general, more earthy flavors developing, cocoa powder and caramel on finish. 9
balance - quite good. acid doesn't come to foreground, but plays key role in connecting base to sweetness. sweetness is also not very apparent 9
texture - good, but maybe a bit of powderyness
interpretation - a simple chcolate with an elegant finish. the flavors individually are not that intense or exotic, mostly sticking to dried fruit, soft sweet spice, vanilla and cocoa powder. but there is this "elegant touch" that makes everything feel light and sweet. indeed, a very long finish. 9
summary - soft, simple, dried fruit cocoa
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amedei grenada
look - red-purple meaty brown. ultra smooth. 9
smell - very sweet vanilla, slight hidden savory soup smell, planty tobacco, stronger... coffee?, a sort of plasticy smell, 8.5
taste - odd kinda astringent, dry woody flavor, astringence with sweetness, vanilla comes in, plummy fruit, dried leaves, browned onions??, cocoa powder (cheap kind), sharp bean, cocoa like finish 8.5
balance - a bit on the sweet side. low acidity, but most conspicuous is the astringency. uncommon for amedei. 8
texture - nice. 9
interpretation - a bit out of character for amedei. astringency being the biggest off-putting element. lack of finesse is also quite obvious. a simple sweetness is present (vanilla, plums) but it's really all about a rather "common" cocoa powder taste, along with odd wood-like and plant like flavors. despite similar coloring, completely different from soft and gentle ecuador. 8
summary - basic cocoa, vanilla, sweet, astringency
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pralus papousie
look - a blackish brown with slight hint of dark red. small bubbling. 9
smell - buttery caramel, fruit, sligth vanilla, woody essence, fruit is kinda red-berry like, a bit of oolong tea, -- in general a faint, light sweet aroma profile. 9
taste - roasty cocoa powder, fried crumbs from a japanese croqette, dark roast almond, savory butter element, slight caramel, nice bitter touch (just a touch), nice simple cocoa, like the croissant from accrs the street, baked breads, wood fire, roasty elements on finish. pleasant and roasty. 9
balance - good. sweet acid and base all aligned well, (sometimes noticing the 'mature' acid's intensity) plus a touch of pleasant bitterness. no astringency keeps this one happy. 9
texture - very nice. rich but not overpowering. a balance between ultrafine cocoa and rich butteryness. 9
interpretation - a simple roast chocolate, but very "fine tuned". balance is great, flavors are all soft and of the same intensity. never offensive. a slight bitter touch really matches well with the slight roasty elements. a happy simple roaster. 9
summary - balanced, roasty, clean cocoa, faint fruit hint.
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michel cluizel - maralumi
look - a lighter brown, almost milky looking with orange hints. some small bubbling. 9
smell - ground beef wtih scezwan spice, cinnamon, roasty elements, pecans, burnt soy, roast pumpkin. (extremely intense and bright flavors), heavily toasted bread, pie crust, repetition of earlier aromas. 9 (this one has some life!!)
taste - sweet, burnt soy, some mushrooms, other roasty elements, some sweeter aspects (vanil, fruit), slight nut paste, strong acidity, somewhat sharp, roasted fish (the burning fat), more roasty elements, slight coffee hidden behind burnt soy. in general a repetition of teh aromas with high sweetness and acidity. 9
balance - on the sweet side, but matched by equally strong acidity. acidity is slightly sharp. 8.5
texture - very good. ultra smooth yet not oily. 9.5
interpretation - a very exciting chocolate. vibrant flavors of burnt soy really persist. explores lots of roasty elements (without being excessively dark), nuts, breads. but sharp acidity keeps it from ever becoming a dull tour of the "same old roasty" stuff. gives it a fruity aspect despite lack of any real fruit elements. exciting and lively, but lacks a delicateness or elegance to its flavors. 9
summary - bright, acid, roasty, nutty, burnt soy.
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pralus tanzanie
look - dark brown with blackish purple hints, small bubbling, random chunkiness. 8
smell - lemony cedary smel, donut (the lemon one from across the street), slight fruity element, kind of tea like, heaver stinky cocoa, light spice 9
taste - dried pasta water, caramelly roast, more roasty elements, berry, donut, a roasty tree like cocoa, cocoa, dark fruit elements, astringency, faint vanilla, coffee then astringent finish. more donut. fairly astringent at end. slightly medicinal. 8
balance - not bad until finish. acid present in fair amt, no heavy sweetness. however finish releases a lot of astringency and skews my perception of the chcooate as a whole. 7.5-8
texture - ok, slightly powdery. 8-8.5
interpretation - i was having a great time until the finish. nice roasty elements, a strong parallel to the lemon donut, some darker cocoa, possibly some red fruit. then all of a sudden the astringency sweeps in and ruins it. too bad. 8
summary - roasty, donut, ASTRINGENCY
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not bad for a tasting of 5! i felt like i really got to get a solid grip on who is who in this tasting. hopefully i'll still remember tomorrow...
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