Ampamakia

[fauxklore]

The last of the high end chocolates I bought last week is Valrhona Ampamakia, from Plantation Millot in Madagascar. This is 64% cacao, which is actually a little on the low side for dark chocolates to my taste. It was good, but not as good as the Venezuelan stuff earlier in the week, as this had a slightly sour aftertaste. I suspect the difference might be (aside from the specific beans used) that Valrhona uses soya lecithin and Michel Cluizel does not.