Review and sensory evaluation of @creminogianduia qualified taster, founder and owner www.chocolate7.com

Chapon is a bean to bar chocolate maker from France. This fine chocolate bar is made with cocoa from Peru (Piura, Gran blanco). Chapon Peru Piura Gran blanco 72% is a dark chocolate with a pleasantly acid taste, with aromatic notes of lime, apple and apricot.

Maker

Chapon

Patrice Chapon, in mind, has only one goal: to create and give pure pleasure. Patrice Chapon goes in search of everything delicious with the imagination of a child. And therefore it is not surprising that the signs of his chocolate shop are characterized by a certain innocence, with the three children proudly showing off Chapon chocolate boxes. Since 2012, Patrice Chapon has made every chocolate maker’s dream come true: to create chocolate in her chocolate factory. Patrice Chapon in an attempt to produce perfect chocolate, with traditional methods, has restored the machines of the last century. After years spent looking for machines capable of processing cocoa and after two years of careful restoration, it has been possible to transform cocoa beans into the highest quality chocolate with these restored tools. The tools are ancient but the production is modern and the end result is total control of the production process. Incidentally, Chapon is the only chocolatier in all France to toast its cocoa beans and produce chocolate with a “bean to bar” process. Patrice Chapon controls every phase of the production of her chocolate, from the cocoa bean to the bar. Patrice Chapon works with every cocoa variety. By virtue of his profound knowledge of each cocoa variety, Chapon personally chooses the cocoa beans he uses. Buy cocoa beans directly from the growers, thus ensuring a product of rare purity. His numerous trips around the world brought him in contact with growers from Venezuela, Madagascar, Peru and Mexico. His limitless commitment and curiosity continue to push him to explore new plantations and varieties around the world. In her laboratory, at every stage of the production process, Patrice Chapon and her team adapt the preparation times and dosages, according to the nature of each cocoa bean, its origins and a series of other criteria, in order to achieve perfection. Numerous tests are performed to evaluate the duration and the ideal roasting temperature, which varies with the origin of each bean. This stage of processing is fundamental, because it is only at the end of the roasting process that Chapon decides the percentage of sugar to be added to each chocolate. Another key moment concerns the control of acidity, which is sucked from the ground chocolate by an aspirator. It is a delicate phase, it is necessary to measure how much acidity is eliminated to maintain the minimum quantity necessary for the desired final result.

 

Maker country:

France

 

 

Cocoa beans (origin and variety):

Peru

Piura

Gran blanco

 

Ingredients:

cocoa mass origin Peru, cane sugar, cocoa butter

 

Type of chocolate:

Dark chocolate

Cocoa content:

72%

 

 

Sensory evaluation

Visual examination

Colour: ****
Shine: ****
Homogeneity of the surface: ****

 

Olfactory examination

Aromatic notes:

fruity, spicy

Aromatic intensity: *****
Aromatic complexity: ***
Aromatic finesse: ****

 

Auditory examination

Sound (snap): ******

 

Tactile exam

Hardness: ****
Melting point: *****
Tactile finesse: ******
Roundness: *****
Astringency: *

 

Taste examination

Sweetness: **
Acidity: *****
Bitterness: **

 

 

Retro-olfactory examination

Tasting notes:

floral notes, lime, apple, unripe apricot, cherry, berries, dates, walnut, herbaceous and spices

Aromatic intensity: ****
Aromatic complexity: ****
Aromatic finesse: *****

Persistence of the aromatic notes : *****

 

Values expressed from 0 to 7 stars

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