Pralus Chuao - a stylistic discussion
@matt-caputo
05/31/10 22:09:24
53 posts
Personally, I think it is a perfect representation of why Francois Pralus is truly a great chocolate maker. Almost always Francois walks the line between dark roast and burned. Often times ending up on the wrong side. And while I tend to prefer a lighter roast, when he hits that dark roast sweet spot without wiping out all the origin, it can be truly spectacular. This Chuao bar is such a result. All the bright fruit notes one would hope to find in Chuao, but an hauntingly deep roastiness. Almost like a well fermented cacao fresh of the barbecue. Quite possibly the best Chuao on the market.
updated by @matt-caputo: 04/11/15 00:54:09
@sarah-hart
06/01/10 18:30:21
63 posts
@matt-caputo
06/01/10 18:36:54
53 posts
@chocofiles
06/01/10 18:47:34
251 posts
@chocofiles
06/01/10 20:30:21
251 posts
@art-pollard
06/02/10 08:29:16
3 posts
@lee-mccoy
09/28/10 11:00:43
2 posts
@matt-caputo
09/28/10 22:04:01
53 posts
@brian-s-ruggles
10/03/10 21:29:45
7 posts
@matt-caputo
10/23/10 09:09:40
53 posts
@lane-wigley
11/06/12 14:17:15
31 posts
Just tried it for the first time. Holy crap it's amazing. So dark but still can tell it's Chuao. Wow!
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