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Daintree Estates 70% Australia


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Comment by Vera Hofman on February 23, 2012 at 5:18pm

Thanks for the explanation Tom. And yes: tasting/eating gives me more pleasure than photographing :-)

Comment by Tom on February 22, 2012 at 9:27pm

I have worked with this particular bean a great deal, I have formulated it without vanilla and it is still very nice. In my opinion thought this chocolate needs it, the vanilla seems to fill in a gap (a flat spot it you will) in the flavour profile for me, it bridges that gap between the fruit and the more earthy notes. It also makes it taste a bit more 'traditional' I guess, as lots of chocolate has vanilla in it and that is what we expect. Thought this is changing somewhat now.

I have to say I am envious of the wide variety of chocolate you are tasting, I presume you are eating it and not just photographing it :)

Comment by Vera Hofman on February 22, 2012 at 4:08pm

Hi Tom, What a lovely surprise this bar made from Australian beans! I didn't expect that kind of flavours. The texture is very smooth and creamy. At the beginning the flavours are: some bitterness, earthy, wine and vanilla. After a while suddenly it becomes very fruity, like berries. It ends again with vanilla flavours. I wonder how this chocolate would taste without vanilla.

Comment by Tom on February 19, 2012 at 9:39pm

What did you think?

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