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