20°N & 20°S

Villars ~ Chocolat Noir 72%

 

Part two of my Villars chocolate experience. Brought to me by my husband Todd, after a trip to Germany and a stop over in Geneva. Read about Villars and the first part of my review with Villars Chocolat À L'Ancienne. 

Villars Chocolat Noir 72%

Bean Varietal: Unknown, but from the Ghana and Ecuador regions.

Ingredients: cocoa mass, sugar, cocoa butter, emulsifier (Soya Lecithin), natural vanilla flavor.

Type: Bittersweet 72%

Sample size: 100g or 3.5oz

Appearance: Simple and pretty molding, shiny, smooth and deep dark brown color. Nice and simple.

Score: 93

Snap: Nice loud cracking snap. Excellent snap and clean lines.

Score: 96

Aroma: Wood, big coconut cream aroma, buttery, almonds, mild roasted cocoa, mild tobacco and smoke notes.

Score: 95

Taste: Soft edges, extremely low bitterness, slightly astringent, roasted cocoa in the very beginning, coconut, lightly floral, lightly woody, blueberries on the back end of the finish through retro-olfaction.

Score: 92

Texture: Soft, smooth, creamy texture, medium-length melt time.

Score: 94

It smells like an Almond Joy candy bar. I happen to love coconut and Almond Joy's. Beans are from Ecuador and Ghana. I don't have much experience with Ghana beans, but I am sure it's the Ecuador beans toning this bar down and making it more palatable. Once again a chocolate that doesn't have too many discernible hallmarks, but was a total pleasure to eat.

Eating chocolate, not thinking chocolate. This is the kind of chocolate that needs to be devoured when a sudden and serious chocolate craving comes on. You don't want to plow through the expensive, superior grade chocolates you use to savor, relax with, and let melt slowly on your tongue for moments like that. You would want this chocolate for moments like that. You want this chocolate for uncontrollable urges and you won't feel guilty about tearing through this bar. You also won't be put out by it's price if you plow through it.

I think a lot of reviewers take that for granted when reviewing. Looking for the biggest wow factor, rare qualities, and distinctive regional notes. Sometimes it's not about all of that, but simply about eating.

I thought this bar was fantastic. Again, I am keeping it all in perspective that this is not extraordinary chocolate. I wouldn't put this up against a single origin chocolate or a micro chocolate producer. This isn't a unique chocolate bar in anyway, as it's mass produced. But it tastes like great European quality. Milky, creamy, and smooth. I enjoyed eating this. I loved the coconut flavors and aromas the most.

Final Score: 94

score
A-

Villars ~ Chocolat À L'Ancienne Noir

Last year, my husband Todd, took a trip to Germany for Oktoberfest. I was pretty livid because I wasn't able to go with him. I have been to Germany twice now and love it. Since he was going to one of the biggest parties in the world and I was stuck at home, he was given a mission. Bring me back German chocolate!!

No, he didn't bring back anything German. Not even a liter stein from the Hofbräuhaus in Munich. Nope. Nothing.

But it wasn't a total loss for me. Todd had a layover in Geneva. Naturally Todd remembered his assignment and finally came though with some Swiss chocolate. Even if it was from the airport and commonly found around the States in such places like Trader Joe's, I am not too proud to turn away Swiss chocolate.

 

Villars is one of the oldest names in chocolate in Switzerland. Villars chocolate factory was built in Fribourg, Switzerland in 1901 by Wilhelm Kaiser. Villars is as recognizable as Lindt or Camile Bloch in Switzerland and to chocolate lovers around the world. Classic Swiss chocolate making traditions.

Key points in their history.

-1935

Villars acquires and installs a coffee roasting machine. In the same year, Mr. Kaiser invents the first chocolate bar filled with liqueur. Thus the creation of "Larmes de Kirsch" or "Kirsch drops"

-1969

Takeover and integration of Perrier SA, Chavannes. Villars acquires the famous « Tête au Choco » or « Chocolate Swiss Whips », a product leader in the Swiss market.

-1985

The Federation of Fribourg Dairy products and Cremo SA, takes the decision to rescue the chocolate factory from bankruptcy.

-2003

Opening of the Villars chocolate shop in October 2003. Situated at the heart of the chocolate factory, this café is placed in a warm and authentic setting.

-2004

Villars is awarded first prize for the "encouragement to the company most socially aware " in the category for companies with more than 20 employees. It is awarded by the Economic Network of Fribourg town and the Canton of Fribourg. This prize recognises formally and publically the fundamental role that the company plays in the region, not only in the economy but also in the social, environmental, and cultural arenas.

-2004

Swiss Specialities Collection. In 2004 , Villars launches the first metal box based on a poster created over 100 year ago. Four collectable metal boxes are sold from 2004 which are based on original "Chocolats Villars" posters.

Emile Cardinaux Poster Design 1904.

-2007

Introduction of two liqueur: The Damassine chocolate bar, a dark chocolate filled with the Swiss Juran plum brandy, and the Quince liqueur chocolate bar, a milk chocolate bar filles with Quince brandy.

-2009

Introduction of the New Swiss Drinking Chocolate.

Chocolat À L'Ancienne Noir

Bean Varietal: Unknown, most likely a blend.

Type: Dunkel, Dark, Noir, 64% Semisweet.

Ingredients: Cocoa mass, cocoa butter, vanilla extract, cinnamon.

Sample Size: 50g or 1.75oz

Appearance: Awesome molding of a Villars crest, but it was beginning to lose it's luster from blooming. Muted, not shiny and not as deep brown as I would have expected.

Score: 84

Snap: Good, crisp snap, clean break lines. Thin bar, but remarkable snap.

Score: 94

Aroma: Milky, soft aromas of tobacco, and roasted cocoa, slightly nutty, mild fruity notes.

Score: 92

Taste: Cherries, big tobacco, extremely low bitterness, a bit astringent, but not puckering. Big flavors at first, but finishes soft and muted. Lingering milk notes. Despite mentioning cinnamon in the ingredients, which I thought might influence my palate, I detect none of it.

Score: 96

Texture: Very smooth texture, medium length melt time, creamy finish.

Score: 95

Very European. Classic milky quality, smooth and creamy texture. I had read some reviews of this chocolate and though they gave the company high praise their scoring wasn't very high. It had me worried I might not like it as much. I actually really enjoyed this. It doesn't have the complexities of distinctive bean blends or single origin bars, but this eating chocolate, not thinking chocolate.

Final Score: 92.2

score
B+