In celebration of Zotter’s 30th anniversary they introduced this Vintage 2016 dry-aged dark chocolate bar which is described on their web site as “a superior cuvée made of dry-aged fine flavour cocoa, which we have aged for a year in order to mature its aroma. It is a blend of 5 fine cocoa varieties from 4 different countries, and of course the legendary Criollo is part of the mix”.
Sirene Chocolate is a craft chocolate maker located in Victoria, B.C., that makes bean-to-bar bars with direct trade chocolate.
Their Pure Cacao Pur set features two 100% bars so you can compare Kokoa Kamili, Tanzania and Costa Esmeraldas, Ecuador in one sitting. The bars are labeled in an easy to tell one bar from the other, in both written word and by the color of each bar’s foil wrapper (gold and silver).
I first tried this bar during Hazel Lee’s Taste with Colour workshop in November at the NW Chocolate Festival in Seattle, WA. Luckily there were some for sale at the show. (This bar is the reason why bubble gum is listed as a tasting note on her flavour map).
Mission Chocolate is a small batch craft chocolate maker located in Sao Paulo, Brazil. This inclusion bar has the dried pulp of cupuaçu scattered generously on the back of the bar. Cupuaçu (Theobroma grandiflorum) is related to cacao. The three ingredients in this Brazil 2016 harvest bar are cacao, sugar and the cupuaçu.
I’ve been a fan a Chocolate Naive for quite some time now and have enjoyed watching, and tasting, the progression of taking what started as good bars and overtime experiencing Chocolate Naive elevating their craft chocolate to even higher levels of great taste.
Chocolate Naive is a craft chocolate maker in Lithuania. I’ve tried several of their bars before these particular ones in the Nano_Lot collection, and have even more bars I’ve purchased that are now in my collection to post reviews on soon, so I was especially excited when Chocolate Naive’s founder Domantas Uzpalis sent me these two bars from his new collection.
Nano_Lot Chocolate bars are made in very limited amounts from unique, high quality cocoa with emphasis on education and continued exploration into the world of rare, high quality chocolate. I hope my reviews on these bars also help inspire you to continually seek out more bean-to-bar chocolate and add to your tasting palate.
Nano_Lot Elizabeth Agudelo:
Per the inner card of information the cocoa beans used in this bar are listed as “FTA, a clone selected by Colombian Cacao Federation”. This bar is made of the first yield from four year old cacao trees from a section of Villa Gabi that was renewed by Elizabeth Agudelo with “experimental clones selected from the old hybrids”.
I’ve tried several craft chocolate bars made by Original Beans and they have all been great, but their Piura Malingas 75% bar is extra tasty. As soon as I opened this bar I knew it would be special just from the aromas. It is definitely one of the top single-origin bars I’ve had this year. This organic and vegan bar is made with Peruvian Nacional beans from Piura Valley, Peru.
I hope you can get your bean-to-bar loving hands on one of these! I purchased mine at The Chocolate Project in Victoria, B.C.
Last year I purchased the 1st Dick Taylor Solomon Islands Exclusive Release bar at the NW Chocolate Festival in Seattle, WA. This year it’s back and I was able to order it on Dick Taylor’s website. I got bar #01024 of this 72% dark chocolate bar made with cacao from the island of Paspaskato. The cacao is grown there by Kenny Patovaki. This particular bar is made from his winning cacao from the Solomon Island Chocolate Week.
Dormouse Chocolates is a craft chocolate maker located in Manchester, England. They also happen to be one of my favorite bean-to-bar chocolate makers. A big congrats to Dormouse for their recent UK Rising Star Award from the Academy of Chocolate Awards! Well done ladies!!!
1st up today is their Limited Edition 75% Dark Honduras bar. This bar was in one of Dormouse’s monthly chocolate bar subscription boxes. The origin of the beans is Copan Highlands, Honduras, and the bean type is Mayan Red. Conch time 48 hours.
Limited Edition 75% Dark Honduras Dormouse Chocolates Pic taken in Port Townsend, WA
Color: This bar is a medium/dark brown that also has a reddish/purple color in certain lights.
Nose: Black currant, jammy, new world red wine, coffee.
Texture: Good snap and very smooth.
Dormouse Chocolates 75% Dark Honduras Limited Edition Bar
Taste: Buttery to start, some tannins, dried cherries, Cabernet Franc grape taste and acidity, red fruit. and dark honey.
Finish: A very long finish around 25 – 30 minutes.
Dormouse Chocolates happens to be making a fantastic white chocolate bar called Toasted Madagascar White 38%. This bar keeps selling out so be sure to check their website often, or send them an email to see when it will be back in stock. The cocoa butter in this bar comes from criollo and trinitario beans from Madagascar Sambirano Valley and has a 28 hour conch time. The milk powder in this bar is toasted which makes this an extra tasty white chocolate bar.
Color: Toffee, golden color like caramel.
Nose: Caramel, condensed milk, nutty.
Dormouse Chocolates 38% Toasted Madagascar White (full size bar)
Texture: Very smooth.
Toasted Madagascar White (mini bar size)
Taste: Buttery, caramel, roasted macadamia nut, cream and light brown sugar.
Finish: A medium/long finish with some fruity notes.