Chocolate Tasting for RedHat on June the 8th 2021

Dear fellow chocolate connoisseurs,

  it was my pleasure to accompany you on our sensory journey.

Bellow is the list of the chocolate samples, some other treats mentioned during the tasting and also tips for pairing chocolate with wine and spirites I promised to send you.

If you ever felt tempted to buy something in our little shop cokobanka.cz, then you are welcome! You can use 5% discount code: REDHAT  The code will never expire ;)  We will also be translating the whole content of e-shop into English soon to make it easier for you to order. It should be ready for Christmas season.

List of the samples enjoyed

1) Michel Cluizel Mangaro Noir 65%
Dark cholate 65%, Criollo beans, Madagascar, Mangaro plantation
Links: chocolate square 5g, chocolate bar 70g

2) Michel Cluizel Riachuelo 70%
Dark chocolate 70%, Forastero beans, Brazil, Riachuelo plantation.
Links: chocolate square 5g, chocolate bar 70g

3) Francois Pralus Colombie 75%
Dark chocolate 75%, Trinitario beans, Colombia
Links: chocolate square 5g, chocolate bar 100g

4) Francois Pralus Nicaragua 75%
Dark chocolate 75%, Trinitario beans, Nicaragua
Links: chocolate square 5g, chocolate bar 100g

5) Unroasted Criollo Cocoa Beans, Madagascar, Ambolikapiki plantation

6) Michel Cluizel Noir Infini 99%
Dark chocolate 99%
Links: chocolate square 5g, chocolate bar 70g

7) Bonnat Chuao 75%
Dark chocolate 75%, Chuao beans, Venezuela, Chuao Village plantations
Links: chocolate coin 7g, chocolate bar 100g

8) Michel Cluizel Mangaro Lait 50% 
Dark milk chocolate 50%, Criollo beans, Madagascar, Mangaro plantation
Links: chocolate square 5g, chocolate bar 70g

9) Michel Cluizel Grand Lait 45% Caramel Sale
Milk chocolate 45% with salted butter caramel

10) Praline chocolate heart Michel Cluizel
Praline filled milk chocolate

11) Cacao truffle Mathez with raspberry macaroon

12) Cacao truffle Mathez with fizzy sugar

13) Chocolate bar Michel Cluizel "Mon truc a moi"
45% milk chocolate with crunchy cocoa nibs, toasted almonds and hazelnuts, and a finish of fleur de sel

14) Francois Pralus Melissa 45%
Milk chocolate 45%, Criollo Beans, Madagascar
Links: chocolate square 5g, chocolate bar 100g

15) Bonbon Michel Cluizel with Cointreau Liquor
Cointreau is made from oranges

16) Bonbon Michel Cluizel with Calvados
Calvados is made from apples

17) Francois Pralus Carre de Cafe Noir
Espresso coffee bar

18) Francois Pralus Carre de Cafe Lait
Capucino coffee bar

Some other treats mentioned during the tasting

1) Bonnat Lait Grand Crus Surabaya 65%
Dark milk chocolate 65%, Indonesia, Surabaya region

2) Michel Cluizel Praline 78%
Praliné cream - what Nutella should have taste like :)

Tips for paring chocolate with wine and spirits

• white wines with fruity notes and higher sugar content. Suggested varieties: Pinot Gris, Muscat, Irsai Oliver, Red Tramin, Pálava...
• red wines: rich with a distinctive bouquet: Malbec, Merlot...
• Fortified wines: Porto, Madeira...
• caribbean sugar cane rums

 Will be happy to see you again! ;)

   Petr Veselý

PS: bellow you can find all the treats mentioned above