/ Doug's Chocolate Republic /
Review: Duc De Praslin Costa Rica 38%
Duc De Praslin Costa Rica 38%
Posted: 24 July 2011
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.
price/gram: USD 0.056
Cocoa %: 38
Months and months ago,
Gallothai, owners of the Duc De Praslin brand, were supposed
to mail me their complete Origins collection for review at
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.
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.