Chocolat Chapon Venezuela Chuao 75% 93.5/100

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Formerly the exclusive purchasing right of Amedei, Chuao has been open to other bean to bar producers for a while now. While Domori’s Chuao is grown at Hacienda San Jose, this bar is from the Chuao growing region on the northern coast of Venezeula, part of the Parque Nacional Henri Pittier. Chuao these days is best described as both a variety and a village with some pods having left the village to be produced elsewhere in Venezuela. This cacao comes with a reputation for having won a glutton of awards and so bar makers run a risk with these beans of not living up to their reputation. After sourcing the beans Patrice Chapon begins the process of roasting and preparing the beans at his chocolate workshop, east of Paris in Chelles, before turning them into one of his chocolate bars. Continue reading

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Pierre Marcolini Venezuela Hacienda Chuao 78% 89/100

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This bar is made using cocoa beans from Hacienda Chuao in Chuao village on the northern coast of the Aragua region in Venezuela. One of the most famous villages in cocoa due to the isolated growth of ancient criollo bean varieties. Once harvested these beans are processed by Pierre Marcolini in Belgium before becoming one of their Single Origin chocolate bars. Continue reading

Rozsavolgyi Csokolade Venezuela Chuao 73% 91.5/100

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Formerly the exclusive purchasing right of Amedei, Chuao has been open to other bean to bar producers for a while now. While Domori’s Chuao is grown at Hacienda San Jose, this bar is from the Chuao growing region on the northern coast of Venezeula, part of the Parque Nacional Henri Pittier. Chuao these days is best described as both a variety and a village with some pods having left the village to be produced elsewhere in Venezuela. This cacao comes with a reputation for having won a glutton of awards and so bar makers run a risk with these beans of not living up to their reputation. This particular Chuao is from Chuao Village and comes with a serial number provided by La Empresa Campesina de Chuao. Once shipped these beans arrive in Budapest, Hungary at Rozsavolgyi Csokolade’s workshop where husband and wife team Zsolt Szabad and Katalin Csiszar help to turn them into one of their intricate tile moulded chocolate bars.   Continue reading

Amedei Chuao 70% 90/100

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The original producer of Chuao and formerly the exclusive purchasing right of Amedei, Chuao is now open to many other bean to bar producers. While Domori’s Chuao is grown at Hacienda San Jose, this bar is from the Chuao growing region on the northern coast of Venezeula, part of the Parque Nacional Henri Pittier. Chuao these days is best described as both a variety and a village with some pods having left the village to be produced elsewhere in Venezuela. This particular bar being made from cacao that comes from Chuao Village itself. This cacao comes with a reputation for having won a glutton of awards, awards won mostly by Amedei and so this bar has a lot to live up to in terms of the quality of its stewardship.   Continue reading

Chocolate Tree Chuao 72% 87.5/100

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Formerly the exclusive purchasing right of Amedei, Chuao has been open to other bean to bar producers for a while now. While Domori’s Chuao is grown at Hacienda San Jose, this bar is from the Chuao growing region on the northern coast of Venezeula, part of the Parque Nacional Henri Pittier. Chuao these days is best described as both a variety and a village with some pods having left the village to be produced elsewhere in Venezuela. This cacao comes with a reputation for having won a glutton of awards and so bar makers run a risk with these beans of not living up to their reputation. This particular bar was part of a limited run from Chocolate Tree who only produced 50 bars for sale from a limited 5kg batch of beans, fortunately I was lucky enough to get my hands on one. Continue reading

Pralus Chuao 75% 83.5/100

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Formerly the exclusive purchasing right of Amedei, Chuao has been open to other bean to bar producers for a while now. While Domori’s Chuao is grown at Hacienda San Jose, this bar is from the Chuao growing region on the northern coast of Venezeula, part of the Parque Nacional Henri Pittier. This cacao comes with a reputation for having won a glutton of awards and so bar makers run a risk with these beans of not living up to their reputation. Francois Pralus, however has a long standing reputation in cacao production, having made single origin bars since the early 2000’s at their factory in Roanne. Continue reading

Hotel Chocolat Chuao 70% 88/100

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Formerly the exclusive purchasing right of Amedei, Chuao has been open to other bean to bar producers for a while now. While Domori’s Chuao is grown at Hacienda San Jose, this bar is from the Chuao growing region on the northern coast of Venezeula, part of the Parque Nacional Henri Pittier. This cacao comes with a reputation for having won a glutton of awards and so bar makers run a risk with these beans of not living up to their reputation. This has to be the most accessible Chuao available to consumers with it having been sold on the UK high street and so it’s nice to taste a bar that scores within .5 of Domori’s offering. Continue reading