Acul du Nord
Matasawalevu
Gianduia
by Hogarth
Impact
With New Zealand way out there in the South Pacific as its launch pad, this barsmith goes into overdrive for tricks. World-grazing destination voyeurs ordering up cacáo from far flung places. It's in the name & in the blood; a recombinant mix of a thrill ride & the wild Hogwarts Academy.
Such produces headstrong, independent, do-it-their-own-way risk-seekers, a sub-universe unto themselves.
This frees them from that awkward, frustrating tangle of being off by their lonesome on Planet Earth. So Hogarth kick-starts a spot for Type-As (Adrenalizers) & Type-Ts (Tasters). Tapping into that exploding vein among thrashers, fanatics, & slaves-of-chocolate hell-bent on gnarly.
These bars get it done.
Such produces headstrong, independent, do-it-their-own-way risk-seekers, a sub-universe unto themselves.
This frees them from that awkward, frustrating tangle of being off by their lonesome on Planet Earth. So Hogarth kick-starts a spot for Type-As (Adrenalizers) & Type-Ts (Tasters). Tapping into that exploding vein among thrashers, fanatics, & slaves-of-chocolate hell-bent on gnarly.
These bars get it done.
Appearance 4.8 / 5
| Color: |
Acul du Nord: purpled passion Matasawalevu; a sleepier red eye Gianduia: pink-apricot |
| Surface: | flawless |
| Temper: | serene |
| Snap: | shut but sharp |
Aroma 9.3 / 10
Acul du Nord
powdered dried flower top note overhangs a multiplex (cocoa, soil, leather, vinyl, pine wood, spice!)
Matasawalevu
planar, more ground level than Acul du Nord but what a grounding -- gorgeously rich chocolate-tamarind
Gianduia
soft-G as in Gianduia lotion
powdered dried flower top note overhangs a multiplex (cocoa, soil, leather, vinyl, pine wood, spice!)
Matasawalevu
planar, more ground level than Acul du Nord but what a grounding -- gorgeously rich chocolate-tamarind
Gianduia
soft-G as in Gianduia lotion
Mouthfeel 13.7 / 15
| Texture: | thick foam |
| Melt: | undying |
Flavor 41.8 / 50
Acul du Nord
sweeeet cocoa onto caramel -> blanched almond -> recombines into walnut fudge brownie whence it settles in -> bagasse -> hovering fruit concealed by lite cardamom... reveals dried mulberry -> ripe (non-astringent) persimmon -> root beer -> dates
Matasawalevu
petrol drip combusts into solid roasted cocoa -> bitter brazil nut -> sweet spot confirms tamarind in the Aromatics (above) -> kava -> black char x lime drop (weird / wild / wondrous) -> ... acerbic cocoa throughout... -> wooded back set
Gianduia
namesake gianduia thru & thru at the opening tip with, as the progression melts, a sour-bitter twist thanks to stalwart cocoa of enduring stamina
sweeeet cocoa onto caramel -> blanched almond -> recombines into walnut fudge brownie whence it settles in -> bagasse -> hovering fruit concealed by lite cardamom... reveals dried mulberry -> ripe (non-astringent) persimmon -> root beer -> dates
Matasawalevu
petrol drip combusts into solid roasted cocoa -> bitter brazil nut -> sweet spot confirms tamarind in the Aromatics (above) -> kava -> black char x lime drop (weird / wild / wondrous) -> ... acerbic cocoa throughout... -> wooded back set
Gianduia
namesake gianduia thru & thru at the opening tip with, as the progression melts, a sour-bitter twist thanks to stalwart cocoa of enduring stamina
Quality 15.5 / 20
Acul du Nord
Produits Des Iles SA (PISA), Haiti; 68% cacáo-content
Not the manifold flavor the Aroma teased but a powerhouse nonetheless. Hogarth really amps it. Strength thru sweetness. Such succulent brown tones & fruits. Well-measured & cut to suit this origin.
Sourced from the PISA org whose advancing techniques in handling the poly-crop 'Creole Garden' cacáo were foretold in Taza's release a couple years ago.
Matasawalevu
Vanua Levu, Fiji; 73% cacáo-content; Amelonado-based
Once again Hogarth brings heavy. Except this one lays on bitterly. An unruly allotment -- several misfits among the staunch middle of the bell curve that overall makes for misalignment. Alternates between un/appealing currents, some which run concurrent. Sort out the bad seeds & this wins.
Gianduia
Puerto Cabello, Venezuela
Seamless integration at a perfect pitch on the first lap around the lips to give the Domori gold standard a run for its once-novel dark chocolate Il Gianduja Fondente.
This bar eventually lags to an intriguing then intruding cocoa that may furnish fresh novelty -- that sour-bitter tonic in the mid-section -- albeit somewhat faltering. Surprising too, for the regional cacáo packs a punch despite constituting less than half the total bar in a Barithmetic (Cocoa / Hazelnut / Sugar ratio) of ~9:6:5. Further flavor development of the base chocolate would smooth the spikes & jolts. Which might work against the intent here, viz., to awaken somnambulant tastebuds jaded from umpteenth bars of the fine stuff.
INGREDIENTS: cocoa mass, sugar, cocoa butter (for Gianduja add hazelnuts)
Reviewed March 7, 2018
Produits Des Iles SA (PISA), Haiti; 68% cacáo-content
Not the manifold flavor the Aroma teased but a powerhouse nonetheless. Hogarth really amps it. Strength thru sweetness. Such succulent brown tones & fruits. Well-measured & cut to suit this origin.
Sourced from the PISA org whose advancing techniques in handling the poly-crop 'Creole Garden' cacáo were foretold in Taza's release a couple years ago.
Matasawalevu
Vanua Levu, Fiji; 73% cacáo-content; Amelonado-based
Once again Hogarth brings heavy. Except this one lays on bitterly. An unruly allotment -- several misfits among the staunch middle of the bell curve that overall makes for misalignment. Alternates between un/appealing currents, some which run concurrent. Sort out the bad seeds & this wins.
Gianduia
Puerto Cabello, Venezuela
Seamless integration at a perfect pitch on the first lap around the lips to give the Domori gold standard a run for its once-novel dark chocolate Il Gianduja Fondente.
This bar eventually lags to an intriguing then intruding cocoa that may furnish fresh novelty -- that sour-bitter tonic in the mid-section -- albeit somewhat faltering. Surprising too, for the regional cacáo packs a punch despite constituting less than half the total bar in a Barithmetic (Cocoa / Hazelnut / Sugar ratio) of ~9:6:5. Further flavor development of the base chocolate would smooth the spikes & jolts. Which might work against the intent here, viz., to awaken somnambulant tastebuds jaded from umpteenth bars of the fine stuff.
INGREDIENTS: cocoa mass, sugar, cocoa butter (for Gianduja add hazelnuts)
Reviewed March 7, 2018