Amatller Cacao Ecuador 85

Another of the chocolate bars, the last, I tried from the Spanish chocolatier Chocolates Simon Coll, S.A., this bar is made from cacao from Ecuador, at 85% cacao content. Like the other bars from this chocolatier, the ingredient listing looks good, just cocoa mass and sugar.

How does it taste? Good, but like all bars above above 80% cacao content, it tends to be a little chalky and what I can only describe as "crunchy", so not smooth and melting well. A decent offering from this Spanish company, but not their best.

Amatller Cacao Ecuador

I was convinced before that cacao from Ecuador was really good, initial contact with chocolate made from beans from there tasted really good. The more recent ones I have tasted have not been so good, and this is yet another example. Perhaps it depends on the beans, you can get bad beans from any country, and you can't make good chocolate out of bad beans, but you can make bad chocolate out of good beans. This is another offering I tasted from the Spanish chocolatier Chocolates Simon Coll, S.A., their Amatller line features a number of different regional cacaos and different cacao contents. This one is 70% cacao content, and again, the ingredient listing looks good, just cocoa mass and sugar.

How does it taste? Not bad, not as good as I would have liked. A reasonable dark chocolate bar, that I might eat given the choice.

Amatller Extra Fine

This latest offering from the Spanish chocolatier Chocolates Simon Coll, S.A. that I tried is a Dark chocolate, in that it has 50% cacao content, different than the 70% that I tried before. The ingredient listing is fairly good, short, just sugar, cocoa mass, cocoa butter, soya lecithin as an emulsifer, and vanillin.

How does it taste? Definitely sweeter than the other Amatller bars I have I eaten, good though, a solid middle-of-the-road chocolate, that you could eat in a pinch.

Amatller Chocolate Negro Cacao Ghana 85%

The second of the Ghana Cacao chocolate bars I tried from Chocolate Simon Coll, S.A. features a cacao content of 85%. Again, there's not much to say about the ingredients, just cocoa mass and sugar.

How does it taste? Better than the 70% cacao version, and it did not suffer from the chalkiness you can get from a high cacao content chocolate bar. It tastes very chocolate-y and smells pretty good.

Amatller Extra Fine Dark Chocolate

The second of the several chocolate bars of the longtime, since 1797, Spanish chocolatier Chocolate Simon Coll, S.A. is labelled as Extra Fine Chocolate, with a cacao content of 70%, though there is no indication of the origin of the cacao beans. The ingredient listing is short, just cocoa mass, sugar, soya lecithin and vanillin. The chocolate is wrapped in gold foil inside.

How does it taste? Again, like the Ghana chocolate bar from Amatller I tried earlier, I was struck by how fruity it smelled upon opening the wrapping. The chocolate snapped fairly well. Chewing on it, it did not taste chalky. It did not melt so smoothly in my mouth. Overall, I liked this one better than the previous one, a better than medium chocolate, one I would put on my list of "buy if I can find it and it's not so expensive" chocolate bars.

Amatller Chocolate Negro Ghana

I recently came across several of this Spanish chocolatier Chocolate Simon Coll, S.A., they have been in existence since 1797. There's not much to say about the ingredients, just cocoa mass and sugar, with a cacao content of 70%. The cacao beans come from Ghana, I would say, from the outside of the box. The chocolate is wrapped in a dark plastic rather than foil.

How does it taste? I was struck by how fruity it smelled upon opening the wrapping. Looking at the squares, they looked a little dull and not so deep brown as one would expect 70% chocolate to be. Too, the chocolate was not so smooth when I put it into my mouth. It tasted pretty good, a medium quality chocolate, though I don't think that it would become one of my favourites. Perhaps the Ghana beans are not to my liking.