Porcelana Cacao The best Cacao in the world?
Posted in: Opinion
Thanks for the words of encouragement! It's wonderful to know firsthand that my articles are very helpful
I replied to your comment on my blog, Olorin, but to avoid going allllllll the way back there, I basically said that I found out about the Palmira-Porcelana connection through an insider source AND on a website I saw in the same week (strange coincidence, huh?). I think the author on that website said that he was told directly by Valrhona, though I could be wrong so don't quote me. I don't like to say things with certainty unless I'm positive and even then I tend to tread carefully and speak in conjecture because of the countless variables involved
That Bonnat Porcelana somehow escaped by bad-choco radar but it'll get in that Dishonorable Mention article. Thanks for pointing that out, btw...I would've missed it again! You know what's interesting? Alex told me that more than once he received Bonnat bars with the wrong wrappers, so there might be a good chance I received a bar that is not Porcelana, although the intrinsic flavors we tasted are similar so I don't know. Maybe different batches?Just wondering, but does anyone remember about three years ago or so that Domori's Porcelana was really, really, really awful? I bought two bars from Chocosphere and was expecting the same excellent quality as before, but the chocolate was bitter and tart, tasting like Granny Smith apples and potting soil. Jerry confirmed and noted the same traits in other random bars in his stock, and there's actually a thread on Seventypercent about this. I just wanted to bring this quality issue into the light again, basically reinforcing the idea that just because the name is Porcelana doesn't always mean the chocolate will be good, or more importantly, consistent with what we know about it already. There's just way too many forces at work for us to get a confident grip on what it's all about.