Hotel Chocolat Rabot Estate 70% Single Cote Bord Du Lac 87/100

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From the same plantation as Hotel Chocolat’s Marcial, Bord Du Lac is another one of the 16 cortès (areas of terroir) that Hotel Chocolat have turned into one of their single côte bars. All the beans currently growing on the Rabot Estate are of the trinitario variety, which are more commonly aligned with fruity flavours, although in St. Lucia the terroir tends to express a darker tone.

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Having just tried the Marcial bar from Hotel Chocolat’s single côte range, I was expecting that cacao grown on the same plantation would have some element of similarity. I was inclined to believe that this similarity would display itself in terms of the deep cocoa tones, the leather, the tobacco, the things that I associated with St. Lucia in general as an origin and that the differences would likely come in the layer of flavours that lay on top of these notes. I was also interested to see if the high quality mouthfeel of the Marcial was going to be appreciable in this second of these single côte bars. What I got though was very different from the Marcial, in fairness there was intense cocoa notes with leather, honey and tobacco, although, this was mainly in the aroma, but everything else was almost completely different. The difference between these two bars was akin to the difference between Domori’s Puertomar and Puertofino, a distinct similarity in their nature, but with different displays of character that turned them into distinct and separate bars of chocolate. The Bord Du Lac had a more developed sweetness to it, with mixtures of cinder toffee and honeycomb, but the most notable difference came from the Bord Du Lac’s floral tones with the predominant flavour, to me at least, being of violets. With a woody finish coupled with notes of green tea, the bar evoked memories of Japanese style deserts and furthered its subtly complex and distinctive nature.


Ingredients: Cocoa solids, sugar

Appearance 8.5/10

Colour: Darker woody brown
Texture: Rough granite, sharp but clean
Mould:
Hotel Chocolat Rabot 1745 tablet mould
Snap: Crisp, soft
Temp/Shine: Glossy, consistent

Aroma 9/10

Intensity(0-10): 8.5
Notes: Intense cocoa, tobacco, honey, leather
Quality: Perfumed

Melt/Mouthfeel 8/10

Length: medium, flexible
Evenness: a little inconsistent
Texture: Smooth gelato
Quality: Doesn’t feel refined but is pleasurable

Acidity 8.5/10

Intensity(0-10): 3
Notes: Grapefruit, dry white grape
Quality: Provides consistent tone for the flavour

Sweetness 8.5/10

Intensity(0-10): 8
Notes: Cinder toffee, honeycomb
Quality: Distinct

Flavour 9/10

Intensity(0-10): 8
Type: Sweet, bitter
Notes: Violets, cinder toffee, pipe tobacco, dry white grape, green tea, almost menthol
Quality: Subtly complex, distinctive, individual

Length 9/10

Base flavours last an age, while secondary flavours jump in and out fleetingly, stays with you on the finish

Finish 8.5/10

Notes: Green tea sweetness, woody honeycomb
Quality: Flavours linger a while fluctuating between dark, bitter and sweet

Balance 9/10

While bar does not appear to be in harmony exactly, attributes and flavours balance perfectly, overlapping but complementing each other. Strong structure and acidic backbone hold the bar together

Overall 9/10

Not a huge depth of flavour, rather this bar is dark but delicate, balanced, complex and uniform in its structure, vegetal flavours are not from underdevelopment, rather an expression of a unique terroir

 

Hotel Chocolat’s Tasting Notes: Make hay whilst the sun shines. Greeted with a bouquet of grassy aromas, this crowd pleaser offers understated simplicity. The elusive earth tones sharpen to a woody, nutty pinnacle.

 

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2 thoughts on “Hotel Chocolat Rabot Estate 70% Single Cote Bord Du Lac 87/100

  1. Pingback: Hotel Chocolat Rabot Estate Single Cote Pepiniere 70% Natural Farming Method 89.5/100 |

  2. Pingback: Hotel Chocolat Saint Lucia Single Cote La Pepiniere 70% 91/100 |

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