Day 7, Hachez: Cocoa de Maracaibo, 55%, Cocoa d' Arriba, 77%, and Premier Cru, 88%, German milk and dark chocolate
Being one of those plebian milk chocolate lovers, I have to say the Hachez Cocoa de Maracaibo milk chocolate reigns o'er me. Ah, the things you could do with this chocolate. Too good for chocolate porn, it's more like a charming guy that drinks all your Jameson and goes through your stash like a two-spotted spider mite on a garden tomato. Only sweet on the inside. I lost my train of thought.
At first I thought it was creeper chocolate because it took a second for descriptives such as milky, melting, and voluptuous to spring forth. Is it really voluptuous? Well, I'm out of adjectives and hold on—yes, yes it is.
The classic Cocoa d'Arriba is crazy loaded with cocoa at 77%; to the extent I almost confused it with the 88% Premier Cru. But no. It's flavorful and strong, with a sinful-rich subtlety that clears your mind of everything but your next bite.
The Premier Cru Chocolade on the other hand, is the espresso to the Cru's half cap. At 88%, it tastes primarily of cocoa—what else? It's smooth with far less discretion. But I must draw the line somewhere, and I draw it at 88% cocoa.