Paul A. Young Madagascar 64%
Couverture chocolate from Valrhona using their Manjari 64%. Paul Young uses a simple style for moldings and packaging. He uses the finest quality cocoa beans for couverture chocolate to make more worldly-style products versus the sweeter styles I am coming to know as a classic hallmark of British chocolate.
Again, for a Paul A. Young review there is barely any information available about there products. I have talked to one of the people behind Paul Young and we had a quick discussion about the website having more information. They were very nice and receptive. I think they should bulk up their website a bit with more information. I did explain my background with reviewing and I understand most people will not require as much information as I am seeking, but it would help if more people asked for the information about what kinds of beans are being used and where they come from. People should learn about the things they put in their bodies.
So without a lot of information and other posts with information about Paul himself or Manjari beans themselves, this doesn't need to be a redundant post. I will just get right into the review.
Type: Bittersweet, 64%
Bean Varietal: Unknown
Ingredients: Cocoa beans, cocoa butter, sugar, soya lecithin, vanilla.
Sample Size: 50g or 1.76oz
Appearance: Simple, non-monogrammed molding, smooth, shiny surface, but a bit matted from plastic packaging, but significantly less that then other bars.
Score: 91
Snap: An excellent firm crisp snap. Clean break lines with a decent snap sound.
Score: 94
Aroma: Like a fresh poured beer! It smelled overwhelming like a dry Irish stout. A little sweet with roasted cocoa notes, but crack open a Guinness or a O'hara's and inhale deeply. That's what this chocolate smelled like with roasted cocoa in the finish. I have never encountered this before. But as a beer person, I love it.
Score: 96
Taste: Bright, big fruits upfront, huge cherries and strawberries, sweet, tangy, but not too acidic or I should say it doesn't jab you in the neck with acidity. Hints of cedar wood, a bit astringent and bitter as a lingering finish on the palate.
Score: 96
Texture: Smooth, a bit creamy once it opens up, slight tannins, a bit drying on the palate, medium melt time.
Score: 93
I have had Valrhona's actual bar of Manjari before but it wasn't this fruity. I have had others who have also used Manjari as a couverture, but I don't know how Paul Young managed to get this bar so fruity and delicious. It's sweeter than other bars who use Valrhona as couverture chocolate. I love how fruity this was. It was fantastic.
The stout aroma was quite fascinating too. I opened it up and took a big inhale of it's aroma and I felt like I was drinking a beer. I called my husband into make sure I was on the right page with that description of the aroma. I trust my senses, but it's not everyday you get a chocolate that smells like a stout. He confirmed that aroma without any prompting.
I would love to pick Paul Young's brain and find out how he managed to draw out such a strong fruit flavor and the stout aroma.
Final score: 94
A-
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