Madagascar
Papua New Guinea
Dark with Honeycomb
by Monsieur Truffe
Impact
The Argyle mine in Australia ranks among the world's largest diamond producers by volume -- more than 750 million carats of rough diamonds since operations began in just the 1980s. Most of the diamonds mined there are of relatively low quality. However, Argyle is the primary source of the rare & valuable pink diamond, producing more than 90% of the world's supply, & also a major source of champagne, cognac, and blue diamonds.
Monsieur Truffe in Melboune, Australia spreads similar gemstone colors around in this 3 bar set that tastes everything but inferior.
Monsieur Truffe in Melboune, Australia spreads similar gemstone colors around in this 3 bar set that tastes everything but inferior.
Appearance 3.4 / 5
| Color: | mid range |
| Surface: | standard |
| Temper: | subsided |
| Snap: | the Great Barrier Reef |
Aroma 8.2 / 10
Madagascar
bang on-point for the origin
Papua New Guinea
off-point to a point: smoked (very PNG) tarts (somewhat un-PNG)
Dark with Honeycomb
very light honeydew melon
bang on-point for the origin
Papua New Guinea
off-point to a point: smoked (very PNG) tarts (somewhat un-PNG)
Dark with Honeycomb
very light honeydew melon
Mouthfeel 12.5 / 15
| Texture: | smoove (smooth grove)... |
| Melt: | …. if a bit bouncy |
Flavor 45.1 / 50
Madagascar
70% cacáo-content
follows suit after the Aroma… bright without blaring, cheerful with gravitas thanks to a good & defined undertow featuring vetiver & cocoa that fuse a port brandy -> vanilla-oak finish
So correct
INGREDIENTS: cocoa mass, sugar
Papua New Guinea
70% cacáo-content; Kulili Estates
nicely alights fruited acidity on the uptake -> cocoa / coconut meal (a kind of vegan chocolate cream -- also nice) complements the preceding -> bang-chocolate-bang (excellent), little tannic finger at the back -> subtly-spiced fig -> cookie cremes
Opening fruits evaporate early but the rest continues on... with staying power. Exceptional for PNG: relatively unsmoked, easy sweet fruits + very gentle throughout. A bar worth seeking out.
INGREDIENTS: cocoa mass, sugar
Dark with Honeycomb
70% cacáo-content (house blend utilizing African cocoa); Batch 0912014
browned-butter chocolate -> honey as much as honeycomb -> butterscotch-caramel (incredible / indelible) -> maple-tinged graham cracker -> jack-knifes glucose syrup
Outstanding first 3 quarters & then the amber-toned glucose comes on a little too thick & sweet. Still, quite the flavor mosaic.
INGREDIENTS: cocoa mass, sugar, honeycomb, cocoa butter, salt, vanilla, glucose, baking soda
70% cacáo-content
follows suit after the Aroma… bright without blaring, cheerful with gravitas thanks to a good & defined undertow featuring vetiver & cocoa that fuse a port brandy -> vanilla-oak finish
So correct
INGREDIENTS: cocoa mass, sugar
Papua New Guinea
70% cacáo-content; Kulili Estates
nicely alights fruited acidity on the uptake -> cocoa / coconut meal (a kind of vegan chocolate cream -- also nice) complements the preceding -> bang-chocolate-bang (excellent), little tannic finger at the back -> subtly-spiced fig -> cookie cremes
Opening fruits evaporate early but the rest continues on... with staying power. Exceptional for PNG: relatively unsmoked, easy sweet fruits + very gentle throughout. A bar worth seeking out.
INGREDIENTS: cocoa mass, sugar
Dark with Honeycomb
70% cacáo-content (house blend utilizing African cocoa); Batch 0912014
browned-butter chocolate -> honey as much as honeycomb -> butterscotch-caramel (incredible / indelible) -> maple-tinged graham cracker -> jack-knifes glucose syrup
Outstanding first 3 quarters & then the amber-toned glucose comes on a little too thick & sweet. Still, quite the flavor mosaic.
INGREDIENTS: cocoa mass, sugar, honeycomb, cocoa butter, salt, vanilla, glucose, baking soda
Quality 17.8 / 20
M. Truffe is no 'buffe'… as in buffoon.
Solid craft that nets broad market appeal; dosed with good yet simple info load on the wrapper (such as roast level / conche time).
Expect more & more better from this confectioner-turned-chocolatier / barsmith.
Reviewed September 10, 2015
Solid craft that nets broad market appeal; dosed with good yet simple info load on the wrapper (such as roast level / conche time).
Expect more & more better from this confectioner-turned-chocolatier / barsmith.
Reviewed September 10, 2015