/ Doug's Chocolate Republic /
Review: Duc De Praslin Venezuela 43%
Duc De Praslin Venezuela 43%
Posted: 24 July 2011
This is not a good bar. It's slightly better than the Costa Rica, but hell, that ain't saying much. The movie
Porky's is better than the Swedish movie I saw the other day. That isn't saying much either. The bar was too sweet, too creamy, and not chocolatey enough.
price/gram: USD 0.056
Cocoa %: 38
I knew Venezuela had oil
reserves. I had no idea they grew great
cacao. Eating this Venezuela 43%,
I still don't know!
After the disappointing
38% Costa Rica
milk chocolate bar from Duc De Praslin, I ripped open this
Venezuela 43%. Gallothai says it has "a strong cocoa
taste with an overall impression of roasted beans.
This, combined with a strong accent of nuts, impregnated
with vanilla and caramel, results in an exclusive milk
chocolate." Gallothai should have added one more
phrase: exclusively average.
By this point in time, on my
fifth Duc De Praslin bar, I had started to ignore the
flowery sounding pseudo wine notes printed on the back wrapper. The text on the back is meaningless.
Tell me. What is " a strong cocoa taste with an
overall impression of roasted beans"? All conventional
chocolate is made from roasted beans. That sentence is
about as insightful as me writing that Coca Cola has a
strong cola taste with an overall impression of kola nuts.
Or that banana cake has a strong banana taste with an
overall impression of cooked bananas.
This is not a good bar.
It's slightly better than the Costa Rica, but hell, that
ain't saying much. The movie Porky's is
better than the Swedish movie I saw the other day.
That isn't saying much either. The bar was too sweet,
too creamy, and not chocolatey enough. 43% is
bittersweet range for many brands. Cadbury farcically
starts calling their chocolates dark by 45%. Duc De Praslin is giving itself a lot of credit calling this a milk chocolate at 43%. Too much
credit, once we pull away the facade.
Let me state for the record
that this bar doesn't contain 43% cocoa solids any more than
it's impregnated with vanilla and caramel. Examining the
ingredient listing in both Thai and English, you can clearly
see that it's composed of 19% cocoa butter and 19% cocoa
mass. If the U.S. government or the European
Union were adding these numbers together, it's quite
possible they'd arrive at 43%. In the
mathematical universe in which Leibniz, Newton, Einstein,
and you and I live in, that totals 38%, the same as the
mediocre Costa Rica bar I just tried.
This bar has a slightly
richer cocoa taste than its Costa Rica relative. Is it
because of the Venezuela beans vs the Costa Rica ones?
I doubt it. I'd say it's because this bar has a higher
cocoa mass content. In fact, by this point in time, I
think the Origins collection is just another sales gimmick.
The whole point behind using beans sourced from different
countries is to compare the bean flavors and see how those
beans from differing soils, climates, and cultures
impact the overall character of the bar. And yet
because Gallothai smothers each bar with sugar -- Thais love
everything extra sweet -- and manipulates the cocoa mass and
cocoa butter ratio from bar to bar, you can't really assess whether one bar
is superior to the other due to the origin country's bean
character. I'd wager if the Costa Rica bar's cocoa
solid content was composed of half cocoa mass and half cocoa
butter, just like this bar, the taste difference between the
Venezuela and Costa Rica would be negligible.
Duc De Praslin's Origin
collection series is a great idea. Like many great
ideas, by the time it actually reaches its final form, you
wonder why it was ever such a great idea. Pick up a Venezuelan girl, not this bar.