I did not want to give you an indigestion by throwing all that chocolate I tasted and collected for later once my taste buds could not handle any more at the NY Chocolate Show 2009.
I already took a trip to Latin America with Panama and Columbia.
I had visited Venezuelan chocolates in previous years but never taste El Rey until this vintage.
They take pride in being 100% Venezuelan Cacao and 'Single Bean Origin'.
One of their main lines is Carenero Superior (the other one Rio Caribe) made with Carenero bean that they describe as "a regional type of cacao that grows east of Caracas. Since the colonial period, the Carenero has been renowned for its complex flavor notes of fruit, flower, nut, and spice, and intense chocolate taste."
The 'Gran Saman' Dark Chocolate 70% Cacao (pictured below) which I tasted again as I was writing is not the smoothest. It has a granular quality to it.
Reviews by Seventypercent (UK) could be condensed in 2 words 'maximum strength'.
One of the chocohologues at 70% was afraid when tasting it to have been swindled a Forastero (which I don't remember tasting) described as follows by Richart in Paris:
They are also found in West Africa, in the Ivory Coast, Ghana, Cameroon and São Tomé, as well as in South-East Asia.
Characteristics:
· very, sometimes extremely, bitter;
· very tannic and astringent and can be overwhelming with its forceful aromatic power, but lacks finesse and diversity;
· offers a limited range of flavors;
· and is comparable to robusta coffee."
Of the 'El Rey' Rio Caribe, I tasted 'Macuro' which is great too but my heat is set on 'Gran Saman'
After spending time with this king, I wonder if besides having a map of flavors and origins for wines I tasted, I should have a parallel one for the cocoa world.
Intoxicating isn't it?
To conclude you can see that El Rey Chocolates are not for the amateur, they are for those looking for rich experiences...
Are you ready?
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