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Review: Duc De Praslin Ecuador 71%
Duc De Praslin Ecuador 71%
Posted: 24 July 2011
It's actually a significant risk for Duc De Praslin to base a dark bar around fickle Ecuadorean cacao, and I can't remark it's a failed experiment.
On one hand, this was the best Duc De Praslin of the eight I sampled. On the other, I cannot claim that this is because of the Ecuadorean cacao.
price/gram: USD 0.056
Cocoa %: 71
Mmmmmm. Sounds impressive, doesn't it?
Gallothai was impressed enough to manufacture a 71% cocoa
solid bar around it. That's a lot like casting an
unknown actor in a $100 million Hollywood blockbuster
directed and produced by unknowns.
Gallothai says "This high
cocoa content chocolate distinguishes itself by its softness
and subtle aromas." Could those aromas possibly be of
drying on side of the road contaminated by gasoline and
diesel fumes and smoke from burning agriculture?
Gallothai goes on to add that "a hint of earth gives
it the finishing touch." Could the hint of earth be an
Ecuadorean pack mule that defecated next to the batch of
drying beans laid out on a volleyball court?
Fine aroma Arriba cacao comes
from Ecuador, and Ecuador is the largest grower of fine
flavor cacao in the world. Did you know that? I bet you also
didn't know that Ecuador is devoid of standards regarding
quality and grading. Beans may not be properly
fermented and dried.
So it's actually a
significant risk for Duc De Praslin to base a dark bar
around fickle Ecuadorean cacao, and I can't remark it's a
failed experiment. On one hand,
this was the best Duc De Praslin of the eight I
sampled. On the other, I cannot claim that this is
because of the Ecuadorean cacao. This bar tasted
much like the Carrefour
bar I sampled three months ago, which has roughly the same
cocoa solid content. I doubt Carrefour is sourcing
their cacao from Ecuador, but rather, using a mainstream
source from Ghana or the Ivory Coast. I rated
Carrefour's bar higher because it was 40% of the cost of
I mentioned reasons in my Duc
De Praslin Peru review
why a non bean-to-bar manufacturer was probably facing an
uphill battle trying to educate the public about the
different characteristics of world cacaos when it did not
handle every step of the chocolate making process itself.
The Ecuador bar is a satisfying, if not expensive, feed.
If a gun were put to your
head, ordering you to buy one Duc De Praslin bar, this would
be the one. Consider it mind candy though.
You'll be no wiser about South America after the last bite.