Pierre Marcolini Grand Crus

A very kind soul has recently returned from a trip to Brussels, and came bearing boxes of chocolate from Pierre Marcolini. Wanting to enjoy them while they're still fresh, I decided to do a tasting of the 6 different grand crus in the De Battre Mon Cœur box.

Pierre Marcolini Grand Cru - ganache made with beans from Cuba, Sao Tomé, and Madagascar. Mild bitterness, with good length on the finish.

Bali Grand Cru - ganache made with beans from Bali. More fruity with more acidity, definitely smoother and lighter.

Cuba Grand Cru - ganache made with beans from Baracoa in Cuba. This was even sweeter, with almost vanilla notes. Some sweetness mid-palate followed by intense bitterness on the finish.

Sao Tomé Grand Cru - ganache made with beans from Guadalupe in Sâo Tomé. Some fruitiness, feels tropical, without any hint of bitterness throughout.

Pérou Grand Cru - ganache made with beans from Piura in Peru. Higher acidity, followed by some bitterness coming from the dark chocolate coating. Milder than Cuba Grand Cru.

Madagascar Grand Cru - ganache made with beans from Ambanja in Madagascar. Very fruity and sweeter along with acidity.

Many, many thanks to our friend for this wonderful gift.