“This block of Chuao couverture represents very good value for gilt-edged chocolate: macronutrient-wise, this appears to be more or less identical to Amedei's (IMO) pricey Chuao bar, and all, of course, for a far better price per oz. (I'll note that it's even cheaper on a UK website that doesn't ship to the USA, however, even if you could buy it, I think high shipping costs would negate that to some degree.)
From my vantage point, this is first-string either for eating straight (i.e., in thin pieces), or for usage in any confectionery/dessert you would use chocolate (I have already made chocolate truffles with it, and they were knockout-good.)
So, if you're on the fence re: couverture chocolate in general because it can sometimes be "diluted" too much with generic cocoa butter, fear not with this primo Chuao block. Is it a little unwieldy? Eh, maybe, but I wouldn't let that perturb you.”
“I love this chocolate. It is very rich and characterful. I found Porcelana very flat. It tasted like milk chocolate to me, which I do not like, just too sweet and not much of anything else. Chuao on the other hand is exactly what you would expect from an amazing chocolate, very rich but not bitter, and depending on your palate, you might taste some fruits. I would describe the taste as earthy. Chuao does not get a lot of rain, so twice a year, they redirect a river to water the trees. The water is very mineral rich and definitely affects the taste of the cacao beans. Go ahead and order two because you will devour the first one quickly like I did.”
