CHOCOLATE TASTING
PART 2/2
In this Part 2 of the Tasting Notes sequel, we will look at another set of Single Plantation chocolate bars by M. Cluizel. The climate, surroundings and harvest develop unique flavours and aromas in cacaos. The final product rests on the skills of the chocolatier, in the processing and handling of these cacaos to create a recipe that enhances these flavours.
This Part covers the following, Michel Cluizel’s Single Plantation chocolate bars:
- MARALUMI, Papua New-Guinea, 47% Milk
- MANGARO, Madagascar, 65%
- MANGARO, Madagascar, 50% Milk
MARALUMI, Papua New-Guinea, 47% Milk
The Plantation
Asia, the island of Papua – New Guinea, to the north of Australia, in the Pacific Ocean. On the eastern end of the island, just south of the equator, the Maralumi plantation benefits from a moist equatorial climate and soil that is rich in alluvia, making the area ideal for growing cocoa trees. ‘Maralumi’, the ‘river spirits’ watch over the plantation that bears their name.
In Papua New Guinea, plantations are subjected to strict rules: from picking to drying, via the graining of the beans, everything is done to ensure rigorous quality supervision for the cocoa. The Maralumi plantation produces cocoa of the trinitario variety, with plenty of character.
Flavours & Smells
INITIAL TASTE: Caramel, herbaceous notes
CORE NOTES: Brown honey, fleeting fruity note, hint of pink pepper
AFTERTASTE: Roasted coffee, tobacco, liquorice
Aromatic Hints
Its strongly aromatic milk chocolate, expresses in the mouth, the characteristic notes of bananas, red berries and blueberries emanate progressively in an herbaceous and ‘salted caramel’ harmony.
MANGARO, Madagascar, 65%
The Plantation
In Africa, in the north-west of the island of Madagascar, the ‘Mangaro’ plantation spreads out along the rich valley of the Sambirano river. The cocoa draws some of its specific aromatic characteristics from a tropical climate that is marked by a long dry season, tempered by the maritime influence of the Indian Ocean. The name of the plantation, ‘Mangaro’, calls up the vast forest of mangoes (‘mangamaro’) that covered the area before the cocoa trees were planted there.
In Madagascar, trinitarios are well known for the light-coloured surface of their beans, a sure sign of their links with criollo, and their tangy aromas are typical of the cultivar and the locality alike.
Flavours & Smells
INITIAL TASTE: Wooded/spicy, incense, cinnamon, pepper
CORE NOTES: Gingerbread
AFTERTASTE: Passion fruit, zest of citrus fruit
Aromatic Hints
These cocoa beans have enabled me to develop a highly flavoured chocolate, blending aromas of exotic fruits, delicious flavours of gingerbread cake and acidulated hints of citrus fruits.
MANGARO, Madagascar, 50% Milk
The Plantation
In Africa, in the north-west of the island of Madagascar, the ‘Mangaro’ plantation spreads out along the rich valley of the Sambirano river. The cocoa draws some of its specific aromatic characteristics from a tropical climate that is marked by a long dry season, tempered by the maritime influence of the Indian Ocean. The name of the plantation, ‘Mangaro’, calls up the vast forest of mangoes (‘mangamaro’) that covered the area before the cocoa trees were planted there.
In Madagascar, trinitarios are well known for the light-coloured surface of their beans, a sure sign of their links with criollo, and their tangy aromas are typical of the cultivar and the locality alike.
Flavours & Smells
INITIAL TASTE: Salted butter toffee
CORE NOTES: Black honey, cappuccino, rye bread
AFTERTASTE: Hint of currants, butter coffee cream, crème brûlée
Aromatic Hints
With an exceptional 50 % cocoa content, this Milk ‘1er Cru de Plantation®’ chocolate expresses, in a highly refined blend, notes of caramel, exotic fruits, spice cake and honey, copleted, in the finale, with sultanas.
Related Articles: Tasting Notes, Part 1