I am still a Chocolate Life greenhorn, but I would love some input from the contributors on here.
I recently formed a Chocolate Society in Utah with some fellow chocophiles, and we meet monthly to focus on various aspects of the wonderful brown stuff. We have looked at Venezuelan chocolates, Amedei's blends, etc. Our next meeting - just this Monday evening - will spotlight Madagascar chocolates.
I love the fruitiness of Madagascar's beans. I love the difference between Amano's Madagascar and Pralus's. I am excited to try and overload on one of the most potent beans out there. I think this will be an interesting look to see the stylistic differences between the great producers out there in addition to an exciting way to discover the unique characteristics of the Madagascar beans that exist independent of the producers' methodology. We will be sampling chocolate from Amano, Patric, Valrhona, Pralus, Amedei, Domori, and some others I can't remember now.
I am hoping to get information about Madagascar's beans in relation to these brands' bars. I understand that Amano, Amedei, Domori, and Patric get their beans from the Akesson family plantation in the Sambirano Valley in the northern part of the island, and that Pralus and Valrhona use beans blended from Akesson and some other locale(s).
Are the beans Trinitario or Criollo? It seems there is some debate there, and I tend to think the beans fall somewhere on the Criollo side of in-between - whatever that would even mean. Does anyone know where the distinctive brightness comes from, or the fruit-skin-style bitterness? Is that the varietal or the climate or soil or some other factor coming through?
If you have any info to offer, I would greatly appreciate it. And keep up the great work.