Fresco Madagascar Bar Comparison. Light vs Medium Roast.

Fresco Artisan Chocolate Madagascar bars (well traveled due to joining me on a few adventures). 

Comparing two chocolate bars side by side is one of my favorite ways to keep my palate sharp and my mind thinking as I taste while asking myself questions.

Why do I like this bar?

What do the flavors remind me of? 

What is my favorite aspect of this bar? 

Is there anything such as astringency, bitterness, sweetness or any defect that brings the experience out of balance? 

How would I describe the texture and melt? 

Tonight I have two Fresco Madagascar bars which makes comparing easy. Fresco always labels their bars with roast and conche level giving me a bit of insight to how the cacao beans were processed to bring out different flavor and texture experiences. 

Comparing these two Madagascar origin bars clearly shows the difference light vs medium roast can make as the lighter roast brings out flavor notes of fresh strawberries, the medium roast reminds me of dried cherries.  

My tasting notes: 

Fresco Madagascar 74% recipe 214, light roast, medium conche  

This bar makes my tongue tingle and the flavors remind me of the tart notes summer strawberries.  The texture is smooth and flawless as the bar slowly melts.  I’m left with a finish  that reminds me of a deep dark chocolate torte topped with fresh strawberries.

Fresco Madagascar 74% recipe 290,  medium roast, medium conche  

This bar reminds me of dried dark red cherries. As the bar melts on my tongue the cherry flavor intensifies and the chocolate notes become more bold.  I love the way the bar slowly melts into a puddle of pure liquid in my mouth.  After the melt is over the chocolate notes linger for many minutes  I’m not putting another thing in my mouth until this decadent flavor is no longer with me. 

Both excellent experiences in terms of flavor, texture, and finish.


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