After my affair of devouring the Pralus 100%, I naively thought that I would enjoy any other 100% at least almost equally. Alas, I forgot two very important points. One, Pralus is a master chocolatier and therefore has exceptional products. Two, no matter the percentage, chocolate can still be incredibly different since there are so many factors contributint to its taste and then to how each person likes it.
Doing a little research, Bonnat also seems to be fairly high up in the chocolate world, but they also seem to have a different approach. Dark, intense, biting. Their 75% Trinité was so dark, I guess I should have known.
This bar looks exactly the same as that one, but smells more flavorful and has a bit of spice. And it’s BITTER. Instead of lessening as it melts, it actually becomes more intense. And more. The spicy note stayed, reminding me not just a little of the Aztec Warrior elixir.
I couldn’t handle it. My mouth and nose scrunched up. After two pieces, I just had to find something else to put in my mouth to take out that sting. So what can I say? I know that some people adore this bar, but I (who loved another 100%, so my problem isn’t there) don’t. It may be the origin of the cacao beans. I can’t find the origin for these, but Pralus used the less-bitter Crillo beans. For whatever reason, I’ve now truly learned how different chocolate can be. Pralus at least succeeded in a bar that more people will enjoy. Only consider Bonnat’s if you have a taste for bitter. I’m not sure I can apply the word to anything else right now.