The single most awe-inspiring moment of my chocolate reviewing life was two years ago yesterday. Then I received a delivery from someone I had never heard from. That clear plastic case contained the most amazing chocolates I have ever tasted. To this day those Patisserie Vercruysse ganaches have only ever been rivalled by the Demarquette Royal Merina ganaches – seeing as I’ve reviewed about 250 chocolate products in that time, that’s some achievement. Today I’m fortunate enough to have another selection – this time based on an amazing selection of origins and chocolate makers.
Geert shares my absolute fascination with the world of chocolate. We both share a passion for finding new and unique chocolate, and this shines through in the ganaches I have before me. You’ve got a Marou Vietnamese, Åkessons Indonesia, Madre Dominican Republic, Daintree Estates Australian, El Ceibo Bolivian and Original Beans (which I believe is Congolese) ganaches all encased in 68% Marañòn Fortunato N°4 Peru. If that doesn’t make your head spin with excitement I don’t know what will.
Marou Tiền Giang 70% which was as smooth and velvety as you could possibly wish for. The flavours exhibited rich red fruits and mango. In fact, I’m dumb-struck. The flavours are so pure and strident that it doesn’t actually leave much for me to say.
There were another six in the box, but I physically couldn’t take any more and felt it would be an injustice to force myself to continue. Geert has certainly improved in the variety of the ganaches he creates, but I do feel that he hasn’t improved on the quality – purely because I don’t think purely because I don’t think anybody could.
Many thanks to Lee McCoy.