OUR NOTES:
Al: You have to let this one melt to mouth temperature before you swallow, and just as you are tempted to swallow the wonderful taste, resist for 10 to 15 seconds and look for a citrus/fruity brightening. It will be an eye opening, "There it is!" experience.
Becky: It is a subtle, nice after taste near the back of your palate. Some people may have to wait up to 45 seconds with the chocolate on their tongues to get the "Ah Ha!", but be patient with yourself on this.
MANGARO NOIR
Damville, Normandy, France
PERCENT: min 65% Cacao
CACAO BEAN ORIGIN: Madagascar
CHOCOLATIER: Michel Cluizel
PLANTATION:
The Mangaro Plantation, located on the island of Madagascar at the heart of the Indian Ocean in the rich valley of the river Sambirano, flourishes on the land of a former mango tree forest.
CHOCOLATIER'S TASTING NOTES:
The beans of these cocoa trees have enabled me to develop a highly flavoured chocolate, blending aromas of exotic fruits, delicious flavours of honey spice cake and acidulated hints of citrus fruits.
SIDE NOTES:
This bar won the '2003 Salon du Chocolat' in France. 240 judges deemed this bar to be the best example of a dark chocolate bar in competition. You know that this one got a good taste! Even people who have said that they 'Hate' dark chocolate have said that if this is what dark chocolate is, then they would have to change their mind.
