Original Beans Cusco Chuncho, Mighty Dark Cacao, Sacred Cusco Valley, Peru is now one of my favorite 100% dark chocolate bars! (This bar is organic and vegan).
Original Beans 100% Cusco Chuncho Bar Continue reading “Original Beans Cusco Chuncho 100% Dark Chocolate Bar Review”
Map Chocolate Who Wants Pie?
Recently Map Chocolate made one hundred 6 bar sets of special Map bars to raise funds for getting new molds and they have now arrived! Map Chocolate fans will note these bars have a different wrapper than normal. Per Map’s IG account: “The temporary packaging was inspired by shops that cover their windows while they’re re-doing the interior”.
Part of the collection is a Who Wants Pie two-bar set that includes a Kaffir Lime Pie Bar and a Panela Graham Crust Bar. These may be eaten apart or together in a mix-and-match pie combo. Continue reading “Map Chocolate Who Wants Pie Review”
Dormouse Chocolates Experimental Harvest Bars
Recently Dormouse Chocolates conducted an experiment of making two special chocolate bars: one from reddish-brown cacao pods only and a separate one with beans from yellow pods only, with the assistance of Kablon Farms in South Cotabato in the Philippines. Kablon Farms kept the reddish-brown and yellow pods separated and Dormouse Chocolates conducted the same roast, recipe and time of conching for each bar to see if there was a difference in taste with bars made with beans from different colored pods. Will there be? Let’s find out!
Continue reading “Dormouse Chocolates Kablon Farms Experimental Harvest Chocolate Bars Review”
Nathan Miller, Mashpi & Hoja Verde Chocolate Bars Pic in Port Townsend, WA
In the not to distant past Lauren Heineck of WKND Chocolate and Well Tempered Podcast shared these three chocolate bars with me. I thought it would be fun to in turn share them (or at least my tasting notes) with all of you.
Nathan Miller 71% Guatemala
Color: Medium/dark brown.
Nose: Black tea, floral and jasmine. Continue reading “Nathan Miller, Hoja Verde & Mashpi Chocolate Bar Reviews”
Chocolate Naive’s Nano_Lot collection made in Lithuania features a new chocolate bar every two months. Each bar is limited so if you see one be sure to get it!
What does it take to become a Chocolate Naive Nano_Lot bar? To quote Domantas Užpalis when I recently interviewed him: “Scarcity, flavour and background. I wanted to create the product that constantly evolves and tells a story or two”.
Nano_Lot Finca La Rioja Mexico Pic in Port Townsend, WA Continue reading “Chocolate Naive Nano_Lot Finca La Rioja Mexico Review”
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”.
Zotter’s Labooko Vintage 2016 Continue reading “Zotter Chocolate Labooko Vintage 2016 Dry Aged 75% Dark Chocolate Bar Review”
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).
Sirene Pure Cacao Pur Continue reading “Sirene Chocolate 100% Kokoa Kamili, Tanzania & Costa Esmeraldas, Ecuador Craft Chocolate Bar Review”
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.
Mission Chocolate 75% Cupuaçu Bar (Pic taken in Port Townsend, WA) Continue reading “Mission Chocolate 75% Cupuaçu Brazil Chocolate Bar Review”
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”.
Chocolate Naive Nano-Lot Elizabeth Agudelo Pic Taken at Fort Worden, Port Townsend, WA Continue reading “Chocolate Naive Nano_Lot Collection: Elizabeth Agudelo & Nicalizo Special Reviews”
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.
Color; Medium brown.
Nose: Green apple, green grape, cocoa.
Original Beans Piura Malingas 75% Dark Chocolate Bar
Continue reading “Original Beans Piura Malingas 75% Piura Valley, Peru Dark Chocolate Bar Review”