Project Reserva
by Kerchner
Impact
During a recent conference of a global cacáo project, its board of directors kept framing their mission in conventional chocolate terms until yours truly pointed out that "you're not in the business of chocolate exclusively; you're in the field of int'l relations."
Charles Kerchner represents a prime exemplar. Ex-Peace Corps, Ph.D. in agriculture, commodity trader & chocolate maker, he spent some formative years between the D.R. & the USA.
The result of it all is crafted into this bar called Project Reserva. Aka 'chocolate diplomacy'.
Charles Kerchner represents a prime exemplar. Ex-Peace Corps, Ph.D. in agriculture, commodity trader & chocolate maker, he spent some formative years between the D.R. & the USA.
The result of it all is crafted into this bar called Project Reserva. Aka 'chocolate diplomacy'.
Appearance 3.4 / 5
| Color: | some blush in this La Red |
| Surface: | chips, bubbles, voids, et. al. |
| Temper: | temperamental |
| Snap: | a wise cracker |
Aroma 7.8 / 10
a library of hushed tones (peanuts & leather back upholstery) + studied woods (smoked vanilla oak & mahogany) interrupted by a cigarette break that blows out a formidable puff of cocoa
Mouthfeel 12.3 / 15
| Texture: | soft |
| Melt: | fragile |
Flavor 43.1 / 50
thin reds (strawberry) in & around chocolate -> tapioca, the by-product of melting butter -> girding tannin -> granadilla dodges in & throughout -> resolves to a wooden character with a walnut veneer -> exits tell-tale La Red rum (the back flush from earlier citrus) -> chocolate-filbert in the aft-length
Quality 16.7 / 20
This winter, Charles Kerchner plans to harvest exclusive selections from the Reserva Privada Zorzal (translated to "Bicknell's Thrush Private Reserve"). In the meanwhile he taps this La Red, the trade-name for a hodge-pod of cacáos culitvated by the Guacanejo co-op in The Dominican Republic.
Although they subdue the more feral traits of this cacáo, Kerchner employs both cocoa butter & vanilla to good use for a well-mannered contour. Nicely tactile too; the texture very precarious yet enduring.
A bar for Kerchner to grow on.
INGREDIENTS: cocoa mass, sugar, vanilla, cocoa butter
Reviewed October 1, 2012
Although they subdue the more feral traits of this cacáo, Kerchner employs both cocoa butter & vanilla to good use for a well-mannered contour. Nicely tactile too; the texture very precarious yet enduring.
A bar for Kerchner to grow on.
INGREDIENTS: cocoa mass, sugar, vanilla, cocoa butter
Reviewed October 1, 2012