Lindy's Rating: 8.0 (previously ***)
Richard's Rating: 8.0 (previously ***)
Michel Cluizel made Los Anconès with cacao beans from the plantation of the same name in Santo Domingo. Cluizel mentioned Santo Domingo as an island in the Caribbean. I couldn't find it, though. Perhaps they meant the Dominican Republic capital?
In any case, Los Anconès was made with 67% cocoa solids, cane sugar, cocoa butter, and bourbon vanilla pod. This chocolate was certified organic by the French Agence Bio. The 70 gram bar was wrapped in gold foil and packaged in a paper sleeve. It was scored in 15 pieces, each with either part of the Michel Cluizel name or a stylized cacao pod. The best before date on the bar we reviewed was April 2012.
Los Anconès had a medium brown Bracken (PANTONE 19-1015) color. The bar had a medium snap. The chocolate gave off a roast aroma of tobacco, as well as clear scents of red fruit and olive. Lindy experienced a hint of citrus, and I smelled suggestions of earth and sweetness.
In tasting this chocolate, we first noticed a honey sweetness, and then found fruit flavors, including cherry and dried fruit. Lindy identified the dried fruits as date, prune, and raisin. I also tasted a hint of citrus.
We decided the melt was creamy (it was right on the border with more smooth for me). The length was medium, with the chocolate flavor lasting 20 to 30 seconds after the chocolate was gone. The finish was a very slight acidic aftertaste to me; Lindy found it slightly tannin.
We both liked Los Anconès and rated it ***. This chocolate won gold at the European Semi-Final of the 2012 International Chocolate Awards, a gold at the Academy of Chocolate's 2011 Awards, and the "Cakes, Biscuits, Confectionery, Dessert" category of the Soil Association's 2010 Organic Food Awards.
You can purchase Michel Cluizel Los Anconès online for $5.95 in the U.S. from Chocosphere, or for £3.95 in the U.K. from Chocolate Trading Co..