Chocolate Bars -- Prose list

Chocolate Maker=El Rey

WEB SITE www.chocolates-elrey.com

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An exceptional chocolate begins with the land. The most flavorful and aromatic cacao in the world grows in Venezuela. There, on small plantations in secluded coastal valleys, the grassy llanos, and the foothills of the Andes, generations of farmers have perfected the art of nurturing these delicate and coveted beans. Since 1929 El Rey has used only Venezuelan Cacao, fermented, sun-dried and processed with the most advanced technology. From this marriage of art and science are born premium chocolates that redefine world standards of excellence.

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WEB SITE www.chocolates-elrey.com

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El Rey

El Rey

WEB SITE www.chocolates-elrey.com

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Apamate (comments) 73.5% cacao: Cacao liquor, sugar, cacao butter, soy lecithin as an emulsifier, flavored with natural vanilla.
80g (2.8oz.)
Vic's rating = 8
Deb's rating = 5

The Carenero Superior Line of Fine Chocolate has been manufactured utilizing only the famed Carenero Superior Cacao bean from the north-central region of Venezuela, traditionally called Barlovento, which since the days of the colony has been one of the world's most sought after beans in the making of premium chocolate. The name given to this chocolate - Apamate - is one of the trees that have traditionally shaded cacao planted in that region since the 1600's.
origin = Venezuela

2006

Bucare 58.5% cacao: Cacao liquor, sugar, cacao butter, soy lecithin as an emulsifier, flavored with natural vanilla.
80g (2.8oz.)
Vic's rating = 8
Deb's rating = 7
origin = Venezuela

2006

Caoba (comments) 41% cacao: Sugar, cacao butter, dry whole milk, cacao liquor, soy lecithin as an emulsifier, flavored with natural vanilla.
80g (2.8oz.), 65x155mm (2.6x6.1")
Vic's rating = 6
Deb's rating = 8

The Carenero Superior Line of Fine Chocolate has been manufactured utilizing only the famed Carenero Superior Cacao bean from the north-central region of Venezuela, traditionally called Barlovento, which since the days of the colony has been one of the world's most sought after beans in the making of premium chocolate. The name given to this chocolate - Caoba - is one of the trees that have traditionally shaded cacao planted in that region since the 1600's.
origin = Venezuela

2007

Cariaco (comments) 60.5% cacao: Rio Caribe cacao liquor, refined sugar, cacao butter, soy lecithin as an emulsifier, flavored with natural vanilla.
May contain traces of milk, nuts, peanuts, soybeans.
80g (2.8oz.), 67x155mm (2.6x6.1")
Vic's rating = 7
Deb's rating = 9

The name given to this chocolate - Cariaco - identifies the Caribbean Gulf which washes the shores of the state of Sucre, in north eastern region of Venezuela - home of the Rio Caribe cacao bean.
variety = Trinitario origin = Venezuela

2009

Gran Saman 70% cacao: Cacao liquor, sugar, soy lecithin as an emulsifier, flavored with natural vanilla.
May contain traces of milk, nuts, peanuts, soybeans.
80g (2.8oz.), 65x155mm (2.6x6.1")
Vic's rating = 7
Deb's rating = 6
origin = Venezuela

2007

Macuro (comments) 70% cacao: Cacao liquor, refined sugar, cacao butter, soy lecithin as an emulsifier, flavored with natural vanilla.
May contain traces of milk, nuts, peanuts, soybeans.
80g (2.8oz.), 67x155mm (2.6x6.1")
Vic's rating = 6
Deb's rating = 9

The name given to this chocolate - Macuro - commemorates the place in the north eastern region of Venezuela where Columbus first landed on the South American Continent on his third trip to America in 1498.
variety = Trinitario origin = Venezuela

2009

Mijao 61% cacao: Cacao liquor, sugar, cacao butter, soy lecithin as an emulsifier, flavored with natural vanilla.
May contain traces of milk, nuts, peanuts, soybeans.
80g (2.8oz.), 65x155mm (2.6x6.1")
Vic's rating = 6
Deb's rating = 7
origin = Venezuela

2007

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