I've been slowly exploring the Madagascar section at Chocolopolis, and I've found some gems. In addition to my all time favorite, Mangaro, I've been impressed by the Bonnat bar from the region, and also the one made by Pralus. They really do have a distinctive flavor that the share, affirming the concept of terroir, often cited by winemakers, which holds that there are specific flavors characteristic of different regions. Most of the descriptions I read of Madagascar chocolate refer to its flavor as fruity, but it actually reminds me more of olives.
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