Ritual Chocolate is a small batch craft chocolate maker founded by Anna Davies and Robbie Stout. Ritual is located in Park City, Utah.
This Mid Mountain Blend is listed as “A balanced blend of all the Ritual origins”.
Pic taken in Port Townsend, WA Continue reading “Ritual Chocolate Mid Mountain Blend 70% Dark Chocolate Bar Review”
This post appeared on my original site on Blogspot on 9-13-16
Sometimes a gal just has to finish off a chocolate bar for lunch, and that’s exactly what I did today. I had one piece left of this Black Science Camino Verde 70% Nacional from Ecuador bar, and I followed it up with a latte chaser. Now that’s my kind of a lunch!
Special attention is paid to the fermentation process of this Nacional bean. Continue reading “Soma Chocolatemaker Black Science Camino Verde 70% Nacional from Ecuador Chocolate Bar”
This post appeared on my original blog site on Blogspot on 10-29-16.
Halloween 2016 is almost here. Time for adults to indulge in the dark side, the dark chocolate bar dark side that is. The higher the percentage, the more skill the chocolate maker needs for the bar to come out tasting right.
Be sure to click on my Halloween comedy chocolate bar review video at the end of this post which also features these two bars. Continue reading “Labooko 90% Bolivia by Zotter, & Ritual Chocolate 75% Peru Maranon Dark Chocolate Bar Reviews by Victoria Cooksey”
This post originally appeared on my Blogspot account on 11-11-16
I’m feeling like a kid at holiday time because I know this time tomorrow I’ll be sampling so many amazing chocolates at the NW Chocolate Festival in Seattle, WA. This Sirene Chocolate bar is about the last of my current supply of chocolate, so I will definitely be replenishing my chocolate stash big time over the next two days. Please feel free to say “Hello” to me if you see me at the festival!
Sirene Chocolate is an artisan, bean to bar, small batch, direct trade, chocolate company located in Victoria, B.C., Canada. Continue reading “Sirene Chocolate Dark Milk 65% Guatemala Bar & 65% Madagascar Bar Review with Victoria Cooksey”
Note: This post was first published in my original Blogspot site on 1-13-17.
This week I’m bringing you 2 chocolate reviews for the price of 1 (which is basically free, as usual). I purchased both the Firefly & Marou bars at the NW Chocolate Festival last Nov. Hard to believe that was last year already!!
First up is Firefly Chocolate Bay Nut Bar made with cocoa beans from Belize. Bay nuts are indigenous to California, and Firefly harvests wild ones for this bar. These bars are made in California as well. Continue reading “Firefly Chocolate Bay Nut Bar & Marou’s Cashew Nut Praline Dark Chocolate Bar Reviews”
Note: This review first appeared on my original Blogspot site on 2-24-27.
Map Chocolate Co is a craft chocolate, bean to bar maker located in the Willamette Valley area of Oregon. Map also happens to be one of my favorite chocolate makers! Yes, I am a Mapoholic!!
Map Chocolate’s I Dream of Fiji 78% Dark Chocolate Bar
Continue reading “Map Chocolate Co Nightswimming Dark/Milk, and I Dream of Fiji Dark Chocolate Bar Reviews”
This review first appeared on my original Blogspot site on 1-6-17.
Manoa Chocolate is a bean to bar chocolate maker located in Kailua Honolulu County, Hawaii. Hawaii is the only U.S. state with the right climate for growing cacao, however, Manoa does have to source some of their cocoa beans from other countries due to limited growing supply currently in Hawaii. Continue reading “Manoa Chocolate 75% Hawaiian Honey Chocolate Bar Review”
Note this post was first published as part of my original Blogspot site on 12-2-16.
Bean to bar chocolate from Japan is becoming quite the trend in the chocolate world. In fact, Sweets Escalier, from Japan, made an appearance at the recent NW Chocolate Festival in Seattle, WA.
Pastry chef Tomomi Kaneko, owner of Sweets Escalier in the Japanese city of Niigata, recently turned towards bean to bar chocolate making. Through chatting with an interpreter present I learned that the designs on the chocolate bar labels were also designed by the chocolatemaker, and that there are around “fifty” bean to bar makers already in Japan.
Continue reading “Sweets Escalier Bean to Bar from Japan Gianduja Cuba Chocolate Bar Review with Victoria Cooksey”
Visiting the Amedei Tuscany booth at the NW Chocolate Festival this past weekend reminded me that I still needed to post a review of their Chuao bar that I had awhile ago. Chuao cacao is a rare form of Criollo that comes from Venezuela. Continue reading “Amedei Tuscany Chocolate Chuao 70% Dark Chocolate Bar Review by Victoria Cooksey”
So often it’s all about single-origin bars, and I do enjoy them immensely, but I think bars of mixed beans are also worth trying. This Amedei 9 Bar is a combination of cacao from 9 different plantations, and is so well balanced. Continue reading “Amedei 9 Dark Chocolate Bar Review with Victoria Cooksey”