{"id":1602,"date":"2011-11-01T21:48:04","date_gmt":"2011-11-02T03:48:04","guid":{"rendered":"http:\/\/www.kerstinschocolates.com\/blog\/?p=1602"},"modified":"2011-11-02T08:40:31","modified_gmt":"2011-11-02T14:40:31","slug":"november-bar-of-the-month-madecasse-67","status":"publish","type":"post","link":"https:\/\/www.kerstinschocolates.com\/blog\/?p=1602","title":{"rendered":"November Bar of the Month: Mad\u00e9casse 67%"},"content":{"rendered":"<p style=\"text-align: left;\"><a href=\"http:\/\/www.madecasse.com\/\">Mad\u00e9casse<\/a> sent us a brand new shipment towards the end of October, and we quickly re-fell in love with their 67%.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.kerstinschocolates.com\/blog\/wp-content\/uploads\/2011\/11\/67-board.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1604\" title=\"Mad\u00e9casse 67%\" src=\"http:\/\/www.kerstinschocolates.com\/blog\/wp-content\/uploads\/2011\/11\/67-board.jpg\" alt=\"\" width=\"500\" height=\"325\" srcset=\"https:\/\/www.kerstinschocolates.com\/blog\/wp-content\/uploads\/2011\/11\/67-board.jpg 500w, https:\/\/www.kerstinschocolates.com\/blog\/wp-content\/uploads\/2011\/11\/67-board-300x195.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p style=\"text-align: left;\">All of Mad\u00e9casse&#8217;s bars are not only made with Madagascan beans, but are manufactured in Madagascar as well, a practice which is thankfully becoming more common with dedicated chocolate-makers. It&#8217;s always helpful to know that chocolate can be an &#8216;ethical idulgence&#8217;!<\/p>\n<p style=\"text-align: left;\">Many of you know and love the overt tart flavour typical to bars from Madagascar &#8211; the Pralus and Patric versions, both fast sellers at the shop, are probably the most notable among citrus-lovers. This 67%, I think, is a step in a different direction. Aromas of berries and wood dominate, and while one might expect punchy citrus and bold sour notes up front, this bar is a bit slow to develop (Mad\u00e9casse characterizes it as &#8216;mellow &amp; subtle&#8217;). First to appear on the tongue are tart berries, almost astringent, which lead into a deeper, more complex raisin-y quality, suggestive of red wine. Last comes a cedar woodiness (reminiscent of the Cocan\u00fa <a href=\"http:\/\/www.kerstinschocolates.com\/blog\/?p=1400\">Holy Wood<\/a> that Marianne brought back from Portland) coupled with a slight tobacco edge to finish off, drying out the mouth a bit like most Madagascars will do.<\/p>\n<p style=\"text-align: left;\">Overall, this bar is a great example of how chocolate makers can coax out the most subtle flavours in cocoa beans and bring them to the forefront, making a bar that truly stands apart from the rest. For Madagascar devot\u00e9es, this bar has enough of a familiar flavour to keep you happy &#8211; but for those who like a richer, fuller chocolate, this is definitely one to try.\u00a0And make haste! This particular bar, along with the 63%, is currently being phased out by Mad\u00e9casse &#8211; we&#8217;ve got plenty right now, but they&#8217;ll go fast.<\/p>\n<p style=\"text-align: center;\">\n","protected":false},"excerpt":{"rendered":"<p>Mad\u00e9casse sent us a brand new shipment towards the end of October, and we quickly re-fell in love with their 67%. All of Mad\u00e9casse&#8217;s bars are not only made with Madagascan beans, but are manufactured in Madagascar as well, a &hellip; <a href=\"https:\/\/www.kerstinschocolates.com\/blog\/?p=1602\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":18,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[244,7],"tags":[102,130],"class_list":["post-1602","post","type-post","status-publish","format-standard","hentry","category-bar-of-the-month","category-reviews","tag-bar-review","tag-madecasse"],"_links":{"self":[{"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1602","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1602"}],"version-history":[{"count":7,"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1602\/revisions"}],"predecessor-version":[{"id":1610,"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1602\/revisions\/1610"}],"wp:attachment":[{"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1602"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1602"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kerstinschocolates.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1602"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}