Michel Cluizel

Michel_cluizel

I love really good dark chocolate.  The kind of chocolate that is rich and smooth with a perfect melt and wonderful creaminess, but which also has a complex flavor — each piece unique.  Michel Cluizel single origin chocolates fit this profile and I was lucky enough to have some sent to me recently for review.

A box of tasting squares is a great way to try different single origin chocolates to find out what you like best.  The Michel Cluizel squares are small and thin, just about two bites each.

Grand Lait Pur Java — This 50% cacao is a darker milk which retains a bit of milkiness, tempering the complex, smokey flavors of the chocolate.  It finishes with a caramel sweetness. 

Los Ancones (Santa Domingo) — At 67% cacao, this dark chocolate was smooth and rich with the flavors of tropical fruit and a slight bitterness that tasted of coffee.

Concepcion (Venezuela) — A 66% cacao chocolate with the distinct flavors of red wine and berries.  It finished with a citrusy brightness.

Maralumi (Papua New Guinea) — A lighter dark at 64% cacao, this was my absolute favorite!  A complex chocolate, the flavor of caramel is the first to appear, followed by tobacco.  An exotic bar — rich and spicy.

Vila Gracinda (Sao Tome) — A slightly darker bar at 67% cacao.  The flavor of banana and spices shines through followed by a smooth finish.

Finally, there was one square of milk chocolate, which in retrospect, I should have saved for another time.  It was smooth, sweet and milky with a wonderful caramel flavor.

Try a single origin tasting some time — I think you will be surprised at how different each chocolate tastes!