Info Details
Country France   
Type Dark   (70%; Batch Date 27/09/12)
Strain CCN-51   
Source Ecuador   
Flavor Spices & Herbs   
Style Classic      
A bar for those hungry enough to eat an elephant (or two).

During the course of the Franco-Prussian war in 1870, German forces surrounded Paris & cut off its supply lines. Food stores dwindled. Within months, most of city's horses & pets (including cats 'n dogs) were consumed.

In desperation, butchers turned to the city's zoos. Antelopes, camels, yaks, & zebras went first. Then came the elephants' turn. Namely Castor and Pollux -- two elephants, probably siblings, killed & eaten by the beleaguered citizens in that besieged city.

The food critics of their day report that Castor & Pollux tasted tough, coarse & oily.

If only Chocolaterie A. Morin started earlier than 1884 -- the year of its establishment. It could've served Parisians this Noir Equateur instead... a suitable vegan substitute to spare the elephants.

Come hell or high water, war or not, gastronomy must be served, damn it: Xmas dinner menu just prior to the Paris Commune featuring fine wine & exotic game
Appearance   3.8 / 5
Color: deep magenta
Surface: scratchitti; voids; bubbles; a generalized mess
Temper: obscure
Snap: good pop / strong punch
Aroma   7.6 / 10
herbal medicine bar straight from the bush / woods with a spoonful of spice (sugar; ishpingo / cinnamon)
Mouthfeel   12 / 15
Texture: tough & waxy to start then turns slick & goes down smooth to the last micron
Melt: even tempo
Flavor   37.4 / 50
chocolate mud pie -> spiced hash -> hits the trigeminal nerve & astringency covers the mouth walls, intensifying cinnamon & a stone fruit (avocado... mostly the pit) -> timid gentian root -> closed fist of cocoa at the finish
Quality   15.1 / 20
What almost resembles deBondt's stellar Ecuador 90 in the perfume department actually conforms closer to an Askinosie.

Underfermented (&, by extension, sub-conched); virtually zip in the way of any fruited dimension.

In a display of compensational craftsmanship, A. Morin saves it with an able assist from extra cocoa butter. That addition controls & keeps in check the pre- & post-harvest fault lines.

The relatively cool roast could stand a bit more warmth to round the profile.

INGREDIENTS: cocoa mass, sugar, cocoa butter, lecithin

Reviewed December 3, 2012


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