Wednesday, February 17, 2021
Hasnaa Chocolats Grands Crus La Feverie - India Idduki 71% bar - Feb. 17, 2021
Chocolate of the Day
La Feverie - Hasnaa Chocolats Grands Crus
India Idduki 71% Dark Chocolate (bar)
Good ++ - Good +++
Weight: 1 oz. (28.3 g.) / 2 oz. (56.6 g.) in total bar
Calories: 160 calories in 1/2 bar
Cost: $9.50 (estimate) for 1 bar
Purchased from: Bar and Cocoa, online order
Bonjour and Welcome to Day #9 of Chocolate and India Theme Week, and Day #1 of EFGHI Theme Week, where you'll see words like Idduki, India, and Hasnaa's La Feverie, and floral flavor elements, featured.
Today's Idduki India 71% (bar) was created by Hasnaa's Chocolats Grand Crus La Feverie bean-to-bar workshop (in Bordeaux, France). It was made using (2019 Harvest) organic cacao grown in Idukki, Kerala, in southern India.
Hasnaa, her husband and team make confections and bars in a celebrated red wine region of France. In borrowing some of the language of wine that refers to high-value ingredients and sources, the "Chocolats Grand Crus" label says to me they make great single origin chocolates. (La Feverie is Hasnaa's bean-to-bar workshop.)
This 71% India bar had an aroma with a sequence of interesting elements: the first bite had a refreshing, but subtle and well-balanced green floral (rose) note which dissipated after the package was open for a while.*
The second bite had an aroma and flavor with a faint fermented red fruit (red grape, cherry and cacao fruit) note. Both were followed by dark chocolate flavors with light, tart-sweet, tropical fruit (ripe pineapple, mango, mangosteen, and cacao fruit/pulp) notes.
Maker's tasting notes on Bar and Cocoa (U.S. chocolate distributor) site: "Plump notes of cherry, slight flowery rose on a final of pineapple and candied exotic fruits."
Ingredients: Organic cacao beans, organic cane sugar
*Floral notes are a bit shy. They will escape out a window as soon as possible, presumably to return to the gods or the garden. And, once gone, they rarely return. In more scientific terms, floral notes tend to be more volatile; and heavily roasted/processed chocolate will typically have far less of these flavor elements left.