Chocolate Down Under
The Art of Chocolate
I am so glad, Geert, to have provoked you!!! Since your words do convince more, even if they sounds like mine
.For me, Centenario, was a really striking experience. I have tried some Italian "crudos" before - rather for educational purposes - I found them too gritty for a chocolate bar and too sweet for hot chocolate... But Centenario was absolutely different! Really fine! And not only the crudo. I liked the smoothy smooth Centenario concha for the extremly fine bouquett.PS. tasting in Schwyz makes my feel envious, honestly. But you are rather "their target group", aren't you?.
Make sure to try Java/Jember and Virunga... and... and... and...
Hello Kristina,Did I try Centenario? Certainly, for sure! Did I enjoy it? Unbelievable, it is a understatement to say that chocolate like the Centenario is not the real thing! It feld like going back in time, 100 years:-). Before the tasting (in Paris) I tasted already some fine chocolates (Valrhona, Chocovic, Cluizel) and the new experience was nothing like I already tasted before.Some time ago I tasted Tazaa (Mexico) stuff but I did not like it at all, to much ground ect...Centenario was complete differint lots of taste and flavour, before eating it you must be able to remove your harddisk in your brain and not compairing with the smooth chocolate that we now in our memory...Its for sure this Centenario shall be on top of my list for the tasting on 23 mars.PS you now I've beeing invited to Schwyz to have a chocolatetasting.Geert
Did you try Centnario? Did you enjoy it?
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