Chocolate Bars -- Prose list - Bernard Castelain

Chocolate Maker=Bernard Castelain

WEB SITE www.chocolat-castelain.fr

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Bernard Castelain settled in the heart of the famous Châteauneuf du Pape vineyards since 1994, producing a large range of high quality chocolates from a rigorous selection of raw materials, a choice of pure cocoa butter couvertures, a high qualified staff and an artisanal knowledge.

France (Châteauneuf du Pape)

WEB SITE www.chocolat-castelain.fr

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Bernard Castelain

Bernard Castelain

WEB SITE www.chocolat-castelain.fr

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Aux Eclats de Feves de Cacao (comments) 71% cacao: Cocoa mass, sugar, cocoa butter, cocoa beans 5%, natural flavouring of vanilla.
100g (3.5oz.), 90x190mm (3.5x7.5")
Vic's rating = 6
Deb's rating = 8

This dark chocolate mixed with the crispness of cocoa beans leaves the flavour of Grand Crus cocoa in mouth.

Bernard Castelain - Aux Eclats de Feves de Cacao

2007

Equateur (comments) 70% cacao: Cocoa mass, sugar, emulsifier: soy lecithin.
100g (3.5oz.), 89x188mm (3.5x7.4")
Vic's rating = 7
Deb's rating = 6

This chocolate from Ecuador, made with cocoa beans which grow between the Andes and the Pacific Ocean, reveals a pure and powerful character with aromatic accents.
origin = Ecuador

2007

Intense 77% (comments) 77% cacao: Cocoa mass, sugar, cocoa butter, bourbon vanilla.
100g (3.53oz.), 88x190mm (3.5x7.5")
Vic's rating = 5
Deb's rating = 6

The richness of cocoa from South America and Africa develops a bitter note in mouth. The ideal chocolate.

2009

Macaïbo (comments) 70% cacao: Cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin, natural vanilla.
100g (3.5oz.), 90x190mm (3.5x7.5")
Vic's rating = 7
Deb's rating = 8

Grand Cru dark chocolate made with best cocoas from South America has a long and powerful taste in mouth.
origin = South America

2010

St Domingue (comments) 67% cacao: Cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin, natural vanilla.
100g (3.5oz.), 89x188mm (3.5x7.4")
Vic's rating = 6
Deb's rating = 7

This chocolate from Santo Domingo, made with cocoa beans which grow in the heart of Caribbean, astounds with its power and balance with an extended aromatic overtone.
origin = Santo Domingo

2007

Tanzanie (comments) 75% cacao: Cocoa mass, sugar, cocoa butter, natural vanilla.
100g (3.5oz.), 89x188mm (3.5x7.4")
Vic's rating = 6
Deb's rating = 7

This chocolate from Tanzania, made with cocoa beans which grow between the savannah and the Kilimanjaro, leaves a persistent and long-lasting taste in the mouth with fruity and acidulous notes.
origin = Tanzania

2007

Tradition 71% (comments) 71% cacao: Cocoa mass, sugar, cocoa butter, bourbon vanilla.
100g (3.5oz.), 90x190mm (3.5x7.5")
Vic's rating = 8
Deb's rating = 8

Subtlety, balance, dark Tradition is made with the Grand Crus of cocoa from South America and Africa.
origin = South America & Africa

2007

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