Chocolate Tasting for RedHat on June the 22nd 2021 - Afterparty

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 ;) 

List of the samples enjoyed

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

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

Michel Cluizel La Mokaya Noir 66%
Dark cholate 65%, Trinitario beans, Mexico, Mokaya plantation
Links: chocolate square 5g, chocolate bar 70g

Michel Cluizel La Laguna Noir 70%
Dark cholate 65%, Criollo beans, Guatemala, La Laguna plantation
Links: chocolate square 5g, chocolate bar 70g

Stephan Bonnat: Chuao 75%
Dark chocolate 75%
Links: gold coin 6,7g, chocolate bar 100g

Francois Pralus Sao Tomé 75%
Links: chocolate square 5g, chocolate bar 100g

Francois Pralus Madagascar 75% Bio
Links: chocolate square 5g, chocolate bar 100g, cuverture 3kg

Francois Pralus Madagascar 100% Bio
Links: chocolate square 5g, chocolate bar 100g, cuverture 3kg

Michel Cluizel Grand Noir 85%
Dark cholate 85%, Central America, Africa, Java
Links: chocolate square 5g, chocolate bar 70g

Unroasted Criollo Cocoa Beans, Madagascar, Ambolikapiki plantation

Michel Cluizel Mangaro Lait 51% 
Dark milk chocolate 50%, Criollo beans, Madagascar, Mangaro plantation
Links: chocolate square 5g, chocolate bar 70g

Michel Cluizel Riachuelo Lait 50% 
Dark milk chocolate 50%, Forastero beans, Brazil, Riachuelo plantation.
Links: chocolate square 5g, chocolate bar 70g

Stephan Bonnat: Surabaya Lait 65%
Milk chocolate 65%, Surabaya region, Java
Links: chocolate bar 100g, cuverture 1kg

Praline chocolate heart Michel Cluizel
Praline covered by milk chocolate

Chocolate heart Ganache Dark Mangaro Michel Cluizel
Ganache covered by dark chocolate from Madagaskar, plantation Mangaro

Chocolate pearl Dark Michel Cluizel
Praline covered by crispy krokant and dark chocolate

Cacao truffle with salted caramel

Cacao truffle Mathez with fizzy sugar

Francois Pralus Melissa 45%
Milk chocolate 45%, Criollo Beans, Madagascar
Links: chocolate square 5g, chocolate bar 100g, giant cuverture 3 kg

Bonbon Michel Cluizel Griotte Rouge
sour cherry in dark chocolate

Bonbon Michel Cluizel with liquers
pralines filled with Cognac, Calvados (from apples), Cointreau (from oranges), Grand Marnier (from oranges), Rhum, Kirsh, Whisky, Framboise,

Francois Pralus Carre de Cafe Noir
Espresso coffee bar

Francois Pralus Carre de Cafe Lait
Capucino coffee bar

Some other treats mentioned during the tasting

Michel Cluizel Praline 78%
Praliné cream - what Nutella should have tasted 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