Difference between revisions of "Patric Chocolate"
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| − | '''Patric Chocolate is a delicious gourmet | + | '''Patric Chocolate is a delicious range of gourmet chocolates, made either with organically grown cocoa exlusively from Madagascar of blended with cocoa from South America.''' |
[[File:Patric Chocolate 0001.jpg|600px|none]] | [[File:Patric Chocolate 0001.jpg|600px|none]] | ||
| − | Patric | + | The Patric brand was created by Alan Patrick McClure, reflecting his middle-name minus the "k". After having travelled extensively in search for the best quality cocoa source, he launched his first Patric bar in 2006: A 70 percent cocoa bar made from a single-estate cocoa farm in the Sambirano Valley in northern Madagascar. |
| − | The Madagascar collection includes a 75% bar. | + | The Madagascar collection includes a 75% bar. This bar, which is also made from Sambirano cocoa, is sometimes referred to as the espresso of Madagascar chocolates. |
| − | There is also a 67% Madagascar bar | + | There is also a 67% cocoa Madagascar bar which includes cocoa butter. While Patric's chocolates generally do not contain flavorings, or even added cocoa butter unless absolutely necessary, this bar requires cocoa butter for texture. The cocoa butter used comes from the the same beans, meaning the final taste is closely representative of the source and region. Like coffee beans and grapes, cocoa absorbs the properties of the soil where it is grown. Flavour profiles of cocoa beans from Madagascar have notes of citrus fruit and red berries. |
| − | + | Part of Patric's Madagascar collection is a 70% bar branded "In-NIB-itable". The bar which has expertly roasted cocoa nibs on one side, won the 2011 Good Food Award for chocolate, a competition based on blind tasting sessions with 115 chocolate entries. | |
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| − | Part of | ||
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| + | Alan McClure is one of the few pioneering American bean-to-bar chocolate makers, was awarded the Best New American Chocolate award in 2010 (by Food & Wine ??). | ||
== Additional information == | == Additional information == | ||
* [https://www.patric-chocolate.com www.patric-chocolate.com] | * [https://www.patric-chocolate.com www.patric-chocolate.com] | ||
Revision as of 12:50, 28 April 2011
Patric Chocolate is a delicious range of gourmet chocolates, made either with organically grown cocoa exlusively from Madagascar of blended with cocoa from South America.
The Patric brand was created by Alan Patrick McClure, reflecting his middle-name minus the "k". After having travelled extensively in search for the best quality cocoa source, he launched his first Patric bar in 2006: A 70 percent cocoa bar made from a single-estate cocoa farm in the Sambirano Valley in northern Madagascar.
The Madagascar collection includes a 75% bar. This bar, which is also made from Sambirano cocoa, is sometimes referred to as the espresso of Madagascar chocolates.
There is also a 67% cocoa Madagascar bar which includes cocoa butter. While Patric's chocolates generally do not contain flavorings, or even added cocoa butter unless absolutely necessary, this bar requires cocoa butter for texture. The cocoa butter used comes from the the same beans, meaning the final taste is closely representative of the source and region. Like coffee beans and grapes, cocoa absorbs the properties of the soil where it is grown. Flavour profiles of cocoa beans from Madagascar have notes of citrus fruit and red berries.
Part of Patric's Madagascar collection is a 70% bar branded "In-NIB-itable". The bar which has expertly roasted cocoa nibs on one side, won the 2011 Good Food Award for chocolate, a competition based on blind tasting sessions with 115 chocolate entries.
Alan McClure is one of the few pioneering American bean-to-bar chocolate makers, was awarded the Best New American Chocolate award in 2010 (by Food & Wine ??).
