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Felchlin Cru Sauvage chocolate review

emerilcantcook | Oct 6, 200808:04 PM     5

I got my hands one one of these babies. It really hurt when I was paying: 13 Canadian Dollars for a 100 gram bar, but now I understand. First of all, I didn't have to eat the whole bar to satisfy my never ending chocolate craving. These days nothing seem to hit the spot, but about 20 grams of this was enough. So in terms of bang for the buck, this one is not too bad.

The finish of the chocolate is impossibly smooth, perhaps due to the 60 hour conching process. There is almost zero bitterness despite the 68% cocoa content, and the acidity is oh so pleasant. The package notes indicate citrus and plum notes, but alongside them I got some berries, raspberries and strawberries (or maybe imagined them since I usually suck at getting notes from things); but more importantly I got chocolate. This was what I believe chocolate should taste like. Not bitter, not milky, not vanillaey, not sickly sweet; pure cocoa with all its components in harmony. Just like a great wine. In that regard, I don't regret whatever I paid for this bar, because I don't think I can get a wine that would give me this much pleasure for 13 bucks. Seriously.

The chocolate (as the name suggests) is reportedly made from wild cocoa plants of Bolivian forests. However I am cynical about this claim (nice marketing though). I am actually not very knowledgeable about cocoa plantations (perhaps Sam Fujisaka might help me here), but from a few readings, I got the sense that there is no such thing as wild cocoa; all trees, even if they are now in the wild are remnants of previously tended plants. So could we call these feral? Maybe?

I think I am ruined forever, especially since I work one and a half blocks from a store that stocks these and I am curious about the other bars Felchlin makes.

I think this is the beginning of an expensive friendship. D'oh!

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