When I returned home this weekend from a family trip, my 8 year old nephew wanted to watch a video before bringing him back to his mom. I inserted the company presentation from Belcolade that I just received from a friend who works at Puratos/Belcolade as a Communication Manager.
My nephew was instantly absorbed by the world of chocolate and he started mouthwatering for a bite, and so I offered him a piece of a Michel Cluizel “1er Cru de Plantation Mangaro” that laid on the table. I actually did this on purpose to see how a little child would react on something so different from the supermarket quality chocolate people are used to buy. Just like the previously reviewed Hussel Bejofo Madagascar, the 1er Cru Mangaro is cultivated in the rich valley of the Sambirano river, where Cluizel’s plantation flourishes on the land of a former mango tree forest.
He was particularly delighted by the taste and I asked him eventually in an innocent way to describe me what exactly he tasted. To my fun and surprise he closed his eyes and said that only when you close your eyes you taste the aromas so much better. Where did he pick that up?! I insisted and asked him what aromas exactly he could discover in this Michel Cluizel bar… he rolled with his eyes and closed them back and soon after regaling his small chunk, promptly said to taste strawberry, closed his eyes again and a little later also reported oranges! I couldn’t resist laughing out of admiration…
This 8 years young expert evaluated the taste of chocolate with fruity descriptions! This in itself was already amazing, but also how close did he came: The Cluizel Mangaro effectively has tones of citrus and orange in particular, and though strawberry maybe too sweet a description, the bar is being classified with a fruity character and hints of raspberries.
I was astonished by the fact that even a child described this chocolate in a very original way, immediately discovering the rich variations in fruitiness, and hence that he evaluated the bar far away from anything bitter that is usually a prejudice when it comes to ‘dark’ chocolate. I guess I’ll have to hire my nephew whenever I may eventually start a cacao business