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Claudio Corallo

by Pralus
Info Details
Country France   
Type Dark   (75% w/ Nibs)
Strain Monka   (Amelonado; Amazon)
Source Príncipe   
Flavor Naked   
Style Old School      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Not a bar, an experience. A ‘Claudio Corallo’ that’s better than, say, Claudio Corallo. How can that be? (Well, maybe that's a little lie.)
Appearance   6 / 5
the shape: a gold bar... a brick... a loaf... a block; whatever, it has tonnage, wrapped in butcher’s paper; so stunning, extra bonus points
Color: dirty buckskin brown flickering red
Surface: flawless
Temper: glistening coat – enough megawatt shine for animals to use as a mirror in the forest
Snap: quakes
Aroma   8.9 / 10
nostril-flaring red fire just breathes on you: vinyl cut to fermented fruit (sour cherry) then down a char chute; direct & to the point
Mouthfeel   15 / 15
Texture: fantastically rough, nibby & gritty (no added cacáo butter - yet surprisingly buttery on the passage)
Melt: the way old school’s supposed to be; you want smooth, go get waxed
Flavor   42.8 / 50
1st draw – sweet, right away... sugar sweet? – not sure... genetically sweet? – could be; omnisweet – yes; sweet envelopes huge centerpoint chocolate -> smoked brown fruit -> cedar / clove -> strawberry blush -> raspberry -> here come the nibs, their effect like hot cocoa without water... long roasted nut passage (almond / walnut) -> loaming earth & subtle smoke finish
Quality   18.1 / 20
Just cacáo bean & sugar cane - no lecithin & no vanilla either, allows Claudio cacáo to come thru the entire pitch of the chocolate register clearly & cleanly. Tremendous poise & just enough teased variations in flavor to keep moving. Conched just a couple hours (literally) causing the irregular texture but paired with Pralus’ stern roast technique makes for a good match & strong F3 (focused flavor factor).

  

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