/ Doug's Chocolate Republic / Review: Marabou 70% Cocoa
Marabou 70% Cocoa
Posted: 3 February 2011
The easiest way for me to describe Marabou's 70% Cocoa bar is to say that the front notes offer the sharp bitter 70% taste you'd expect from a dark chocolate bar, but in a diluted way. Up against real 70% producers, this bar wouldn't even qualify for the competition.
price/gram: USD 0.028
Cocoa %: 70
Moa S, kiteboarding whiz from
Sweden, brought me over three Marabou chocolate bars upon
request. The first I tasted was the
Polka bar, a bar
that both defines Swedish tastes -- polkagris is a Swedish
candy treat -- and the quality of its mainstream chocolate
brand. I've made no secret I'm fond of darker
chocolate bars. The Marabou 70% Cocoa bar was an
opportunity to see how Marabou was tackling the trend of
consumers wanting darker and healthier chocolates.
The Swedes love Marabou
blindly and unconditionally, like a mother may love her
mentally retarded child. These same Swedes show a
similar devotion to their mediocre but Sweden-defining
Pripps Bl�. That second word is pronounced almost like
"blow", and the beer does blow, containing the absolute
minimum percentage of barley required by Swedish law.
Marabou and Pripps have more
in common than meets the eye. Both are beloved
national brands, and yet Pripps is now owned by Denmark's
Carslberg. Marabou itself was never truly Swedish
apart from the factory set up outside Stockholm.
Marabou was founded by a Norwegian chocolatier, John Throne
Holst, and the formula copied from his Norwegian company,
Freia. Later, Freia and Marabou merged, and
U.S.-conglomerate Kraft Foods bought the combined entity out
in 1993. I wonder how many Swedes know that!
Kraft has since bought out the Cadbury brand. At some
point, the Marabou recipe may be cloned from one of the
The easiest way for me to
describe Marabou's 70% Cocoa bar is to say that the front
notes offer a the sharp bitter 70% taste you'd expect from a
dark chocolate bar, but in a diluted way. Think of it
this way. 70% dark chocolate has a flavor.
Pretend this flavor was distilled down to a liquid essence
and you could add a drop of that essence to a cup of water
to taste this magnificent dark chocolate flavor in liquid
form. Well, it would be as if a drop of that essence were
added to two cups of water instead. The flavor is still there, but watered down.
I don't know which bars this
70% Cocoa competes with the on the Swedish supermarket
shelves and at what price point. I assume Marabou
being intertwined with the Swedish psyche is what sells this
bar. Up against real 70% producers, this bar wouldn't
even qualify for the competition.