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Info Details
Country France   
Type Semi-Dark   (75%)
Strain Porcelana   (Criollo)
Source Venezuela   
Flavor Naked   
Style Rustic      
lo
med
hi
CQ
Sweetness
Acidity
Bitterness
Roast
Intensity
Complexity
Structure
Length
Impact
Steep flavor so true & honest with itself, without a shred of pretense or artifice. Porcelana, practically extinct & among the rarest / most expensive of all cacáo in the world, as genetically pure as Criollo currently gets (small Venezuelan plantations harvest less than 4,500 pounds of it a year). Considered the Holy Grail of cacáo, this bar may be the golden cup back to the original pods that yielded chocolate & the earth that yielded the pods. A sweetly tripping time-machine of sorts (fueled on clean burning olive oil), like the menu that reads “breakfast served anytime” so - go on – do as visual artist Ludolf Grolle & order french toast from the Renaissance, since this dines-out on the past – a relic of bread, butter, & jam from the Pre-Columbian era – that works similar to a narcotic once it gets in the bloodstream: pink Alpine glow (grown around the foothills of the Andes mountains) producing coral-colored Chamonix-like spires on the palete – close to Bonnat’s home territory. Non est disputandum... an acquired taste that takes just seconds to acquire.

A breath-taker / heart-stopper. It’s the One – have some. The sovereign Sun-King of cacáo.
Appearance   4.6 / 5
Color: famous for white seeds, Porcelana often has red-skinned fruit; this absorbs that - auburn brown & trace pink
Surface: solid
Temper: soft iridescence
Snap: loud & proud... lyrical too; clean break
Aroma   8.4 / 10
beckons: amber waves of nuts & grain: macadamia, toasted wheat bathed in olive oil & bay leaf, baked in a soft balsa wood oven; & ultra-chocolate
Mouthfeel   12.7 / 15
Texture: satin soft to the touch
Melt: tad wax & ever-so-slightly underweight
Flavor   47.3 / 50
flavors fly-off doing spiraling cartwheels to exact aromatic copy; drops-in almond & macadamia -> balsam breathing anise seed w/ under-layer of supple chocolate diffusion -> hits a kicker on sweet cream creating the blizzard of ooos & ahhhhs w/ radial flowers rising (white jasmine, pink hawthorn, orange blossom)... avalanches milk chocolate, octupushing strawberry sapote for pink Pal levitating atop a glade of chestnuts & tiny little planes of wood flint for depth & contrast of caramel... really a rebar to a flavor-port w/ bread ‘n olive oil butter in the undertaste-> endless line reverberating w/ chocolate bangs... the farther away they get... the more magnified the FXs tickling at the back
Quality   18.6 / 20
Prime No. 1 heirloom. Of Bonnat’s Porcelana Trinity, this is the real classic deal, where the Peruvian Apotequil is the stronger wild card & the Mexican lies in the middle.

Timeless taste loaded with simple grace... blooms forever & a day. Bonnat is an underachiever with other pedigreed beans (Chuao, Nacional) & has rep for darker roasting. But not here; this over-delivers & goes to the edge without burning or sacrificing inherent flavor. Just romancing the bean: well-articulated evolution along both horizontal & vertical axes; perfect equilibrium & symmetry. A rare balance keeps it aloft with flavor that’s a wordly staple – bread ‘n butter (& chocolate, of course)... the taste of sun & warmth. Possibly the most highly defined, emphatic, & indelible in the Porcelana class & impervious to the competition (Domori, Amedei, or Valrhona’s Pedregal/Palmira) save for Coppeneur; certainly the most rustic, temporal earth-laden treasure of the bunch. No subliminal shimmers or outlandishness like those others. Just fully revealed & realized.

  

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