Richard's Rating: 6.5
Chocolat Noir was made from cacao beans from the Rio Caribe region of Venezuela. The 75% cocoa solids included separately sourced cocoa butter. Additional ingredients were cane sugar, bourbon vanilla beans, and soy lecithin. L'Amourette's website indicated that the chocolate was conched for 36 hours.
The full 100 gram bar was scored into ten substantial pieces, each with an imprint of the L'Amourette name inside a stylized heart. The bar came wrapped in magenta-colored foil inside a paper box. The best before date was 10 December 2012.
The chocolate had a medium-dark brown Bracken (PANTONE 19-1015) color. The surface was nicely smooth and glossy, with some tiny bits of chocolate adhered. There were a few tiny bubbles present. The snap was medium hard.
The aroma was a smoky roast, with earth and floral scents. It was also sweet and somewhat acidic, with a dairy scent that smelled like butter. I noticed spice as well.
Chocolate Noir tasted sweet and fruity, the latter of which developed into a citrus and then orange flavor. There were additional flavors of nut and roast with a hint of coffee. Underlying them all was acidity and some bitterness.
The melt was smooth. The length was medium, with the chocolate flavor lasting 25 to 30 seconds after the chocolate was gone. The finish was sour and somewhat bitter.
Although not as impressive as Carenero Superior, this was another good new chocolate from L'Amourette. Priced at only $4.80 for a 100 gram bar, it's a bargain, too.
You can purchase Chocolate Noir online for $4.80 directly from L'Amourette.