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.
Today’s chocolate bar reviews feature three of Damson Chocolate’s Vietnamese dark chocolate bars. Damson Chocolate is a bean-to-bar craft chocolate maker located in London, England. Today’s chocolate review post includes Damson’s 70% Lam Dong, 74% Tien Giang, and 80% Dak Lak dark chocolate bars. Side-by-side tasting from bars made from cacao from a single country with different percentages, is a great way to learn about chocolate and figure out what your favorite tasting notes are. Learning never tasted so good!
Cacao Prieto craft chocolate was founded by Daniel Prieto Preston. The Prieto family owns Coralina Farms in the Dominican Republic, where all the organic cacao comes from to make Cacao Prieto bars. Even the organic sugar they use comes from the Dominican Republic. Their bean-to-bar chocolate is made in Red Hook, Brooklyn, NY, where they also make cacao-based liqueurs and rums.
The bar I tried is their original 72% Criollo Dominican organic dark chocolate bar made from single-origin Dominican Republic Criollo cacao and organic raw cane sugar.
Dick Taylor Craft Chocolate was founded by Adam Dick & Dustin Taylor, and is located in Eureka, California. This maple coconut bar is the 10th bar of theirs that I’ve had (plus two of their drinking chocolates). This particular bar is 72% Belize with coconut caramelized in maple syrup and sea salt.
I was at The Chocolate Project in Victoria, British Colombia last weekend where I picked up this Letterpress Chocolate UCAYALI Private Reserve 70% dark chocolate bar that lists batch 1 on the back.
Letterpress Chocolate is a small batch craft chocolate maker founded in 2014 that is located in Los Angeles, CA. They also happen to be the first bean-to-bar maker established there. (I first tried Letterpress Chocolate thanks to a chocolate bar swap with My Year in Chocolate).
This particular bar is made from Ucayali River Cacao located in Peru.
Congrats to Letterpress Chocolate for this bar winning gold for packaging design in the 2017 Academy of Chocolate Awards!
Color: Medium/dark brown.
Nose: A subtle, delicate nose of graham cracker, red fruit, and faint orange soda.