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Home / Doug's Chocolate Republic  /   Review: Duc De Praslin Costa Rica 38%

     
Duc De Praslin Costa Rica 38% 
Posted: 24 July 2011    4.0 
Duc de Praslin Costa Rica 38% If you trust Gallothai's assessment, this Costa Rica bar has a "slightly roasted cocoa aroma. While being caressed by this creamy chocolate, you feel the tickling of olive and clove."  The Chocolate Republic's assessment is that this bar has a slightly roasted cocoa aroma and even slighter cocoa taste.   My palate felt as gently caressed as my back after a massage by a sumo wrestler.
Avg price/gram: USD 0.056   Cocoa %: 38  Size: 45g   
       


Months and months ago, Gallothai, owners of the Duc De Praslin brand, were supposed to mail me their complete Origins collection for review atChocolate regions the Republic.  The bars never showed up on my doorstep.   A few days ago, I laid out $20 and bought all eight bars in the collection.  I'd say it's probably a good thing I paid for the bars.   Now I don't feel beholden in any way to inflate the reviews.      

Duc De Praslin's Origins collection features bars with varying cocoa solid contents made from cocoa beans grown in various countries:  Costa Rica, Dominican Republic, Ecuador, Peru, Papua New Guinea, Uganda, and Venezuela,  Costa Rica shows up twice on the list.  I sampled their dark 64% five months ago.  Compared to the 64% Papua New Guinea bar, the Costa Rica 64% was slightly worse.  Neither bar rated exceptionally high.    

Before I ripped open this Costa Rica 38% milk chocolate bar, I laid Whittaker's Milk Madagascar on the table.   The Milk Madagascar, from Whittaker's point of view, is also an Origins-type of experiment.  I wrote that the Milk Madagascar is a gimmick.  Nevertheless, it's still a very tasty Origins-like bar, and it's a milk chocolate bar as well.  It should be fair to compare Whittaker's creation with the two milk chocolate bars in Duc De Praslin's lineup.

I first bit into the Milk Madagascar.  Mmmmmm.  Creamy.   Aromatic.  Then I sank my teeth into this Costa Rica 38%.   If you trust Gallothai's assessment, this Costa Rica bar has a "slightly roasted cocoa aroma, embedded in a creamy body [and is a] real treat for connoisseurs.  While being caressed by this creamy chocolate, you feel the tickling of olive and clove and the warmth of wood on your palate."  Olive?  Clove?  Warm wood?  I don't know about you, but I would never want to stick a piece of warm wood on my palate!

The Chocolate Republic's assessment is that this bar has a slightly roasted cocoa aroma and even slighter cocoa taste.  Remember, folks,  I had just eaten a 33% Milk Madagascar.   Now I was sampling a bar with more cocoa solid content that tasted like it had less. The milk powder content was even slightly less than the Milk Madagascar.  This should have been brimming with flavor.  It was not.

I have my theories.  That 38% cocoa solid content is composed of 23% cocoa butter and 15% cocoa mass.  The cocoa butter is what gives the chocolate its creamy chocolate finish; the cocoa mass, its classic cocoa taste.  Sorry to say, this bar doesn't have much in the latter department.

A disappointment from start to finish.  My palate felt as gently caressed as my back after a massage by a sumo wrestler.        

If you liked reading this, consider savoring these reviews:
 Lindt Raisin Nut from Switzerland -- 31% cocoa solids
 Lotte Ghana Milk from Korea -- 29% cocoa solids
 The Complete Chocolate Republic Index


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