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Home / Doug's Chocolate Republic  /   Review: Hachez Cocoa De Maracaibo

     
Hachez Cocoa De Maracaibo 
Posted: 19 September 2011    6.0 
Hachez Cocoa De Maracaibo Hachez blunts the bittersweet tastes you'd normally expect in a 55% bar made from premium cocoas sourced in Venezuela by adding in 18% milk solids.  I would love to write here that this is a great innovative move by the Belgian-descended founder. Unfortunately, I cannot. The resultant taste seems more like an oily bar with under 25% cocoa solid content.   
Avg price/gram: USD 0.041   Cocoa %: 55  Size: 100g  German chocolate 
       


Aussie Dave's recent chocolate parcel contained a lot of food for thought.   Yep, there were a lot of bars and a lot to think about it besides "Which bar will I sample first?"      

Hachez was one of the more unusual bars Aussie Dave mailed over.   Looking at the brand, Hachez, and the name of the bar, Cocoa de Maracaibo, you'd think this bar must be from Spain or at least some Spanish-speaking country.  You'd be wrong.   The bar hails from Germany.  Then you glance down at the cocoa solid content.  It's not 55% or 56%.  That wouldn't be perfection according to Joseph Emile Hachez's recipes from the year 1890.  His simple concoctions required some kind of fractional amount of cocoa solid content.  And the last out-of-the-ordinary thing about this bar is its type.  Hachez calls this a "rich and smooth milk chocolate."   

Digest that for a second.  Of all the milk chocolates reviewed on the Chocolate Republic thus far, none had a cocoa solid content over 40%, more typically under 35%.  Whittaker's bittersweets are currently at 50%.  Cadbury passes off some of their 47% cocoa solid chocolates as "dark."  And yet here we have a manufacturer, using 55.5% cocoa solid content, calling their bar a milk.  Hachez's mission, as specified on the back of the wrapper, is to create "cocoa-intense but mild chocolate compositions."   Hachez blunts the bittersweet tastes you'd normally expect in a 55% bar made from premium cocoas sourced in Venezuela by adding in 18% milk solids.

I would love to write here that this is a great innovative move by the Belgian-descended founder.   Unfortunately, I cannot.  The resultant taste seems more like an oily bar with under 25% cocoa solid content.  Whittaker's Milk Madagascar with just 33% cocoa solid content has a more full bodied milk chocolate taste than this Cocoa de Maracaibo and costs less to boot.  The Cocoa de Maracaibo is probably "lovingly crafted [with] the outstanding ingredients," but since when did lovingly crafting something with good inputs guarantee a tremendously delicious output?  My 10-year old stepson lovingly crafted a cake using superb ingredients I purchased.  The kitchen was left a mess and the superb ingredients were burnt to a cinder.  I'd rather have a chocolate bar that was angrily crafted using average ingredients, as long as the manufacturer had some damned good recipes he could put together in his bad mood.

It's almost like Hachez wants it both ways.  They're showing off that they're using high cocoa solids as they try to appeal to the larger milk chocolate market. This mild game appears to be their hallmark. The company also manufacturers a 77% and an 88% but bills the bars as mild. One aspect that could be more mild, but ain't, is the price.  Here, I displayed the absolutely lowest price the bar was for sale in Europe.  The price Aussie Dave paid and the price I expect it's for sale in most non-European markets is 60-70% more than what I've listed.

When you're in a Chinese restaurant, you don't order a hamburger. And when you go for a 55%, you want it dark. If this were apartheid-era South Africa, then I'd understand why Hachez was trying to pass off a dark-skinned bar as a light-skinned one. In the modern era, it just feels like a scam.


If you liked reading this, consider savoring these reviews:/strong>
 Chocovic Kendari from Spain -- 60% cocoa solids
 Nestle Wasabi Kit Kat from Japan -- 20% cocoa solids
 The Complete Chocolate Republic Index


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