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at Wed, 19 Oct 2005 01:43:25 GMT in >,
(Geoffrey Bard) wrote :

>Interesting about the dried berries - haven't noticed them at my Trader
>Joe's, but I'm sure they are there and worth picking up.
>
>I suspect you're referring to the Valrhona "Le Noir Extra Amer 85%" bar
>which has been available for awhile - at least a couple years. Even
>though prominent bitterness is normal for any 85%, this Valrhona bar has
>prominent fruity flavor with little sweetness and a fair amount of
>bitterness. I don't find it as pleasant as other 85% bars,

On that we would agree. IMHO Valrhona's offering seems like a hastily-
concocted entry into the growing market. It might not be terrible, but it's
not great, either. I don't quite understand why Valrhona chose to use
African beans - the worst choice for a high-percentage extra bitter which
is better with quality mild beans. There are many, many better 85%-class
chocolates.

>specifically:
>
> - Cuba Venchi's "Cuor di Cacao 85%" which has a fairly intense but
> pleasing
>non-bitter chocolate taste with no prominent flavor notes.

That suggests you probably like Dutch process. Cuba Venchi's chocolates are
decisively Dutched. Personally, I think that makes Cuor di Cacao overly
mild and retreating, so that it falls into the same class as Valrhona, not
terrible, not great. It's definitely pleasing and non-bitter, and that it
has no prominent flavour notes is a general side effect of the Dutch
process.

> - Galler's "Noir 85%" which has an excellent floral taste and is quite
>exquisite.

Galler's is very good indeed. No bitterness, nice chocolatey flavour. It's
probably Dutched as well, but not to the same extent as Cuba Venchi if it
is. I'd say this is then next-best 85% choice to Lindt's and will probably
please more those who prefer a mild flavour.

If you like *really* mild, Marcolini's Fleur de Cacao 85% has inspired rave
reviews with many. *I* personally did not like it one bit: it was just far
too mild and tastes pretty much just like a chocolate chip cookie - in
which case I say why not simply buy such a cookie? But more that one other
person has really liked this chocolate so I'll mention it as an
alternative.

>"Mark Thorson" > wrote in message
...
>> ...I thought an 85% Valrhona might be closer
>> to what I would like.
>>
>> It was okay, but I don't prefer it over the
>> 71%. Alex would call that "addicted to sugar"

Actually, I would call that "good taste". The 71% is much the superiour
chocolate, a far better effort from Valrhona which is always worth getting.
The drop in taste from the 71% to the 85% is like falling off a cliff.
Better still IMHO is Valrhona's Guanaja, and if you like strong fruity
chocolate you will surely be pleased with that one.

>> but I think only a few people like Alex would
>> really think 71% is too sweet. I wouldn't
>> mind trying something halfway between the two.

Bonnat's Hacienda El Rosario (75%) is a classic, excellent fruity
chocolate. Try that one and see what you think.

>> But I have found a use for the 85% bar.
>> Recently, I've been eating lots of dried wild
>> blueberries from Trader Joe's (watch out --
>> they sell both wild and farmed dried blueberries,
>> the wild ones have all the flavor). I've found
>> that eating 85% chocolate with the dried berries
>> allows the berries to provide enough sweetness
>> for both.

The *ultimate* chocolate to go with those wild blueberries is Amedei's
Chuao. It might be "only" 70%, but the intensity is unbelievable. And if
you get the 1kg bloc, it's a pretty good deal. If you don't feel like that
kind of expense, try Dolfin's 70% which also harmonises well.

--
Alex Rast

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