The pouch this bar comes in is made by Trappist Monks (the order was founded in 1098, so 1,098 bars), the cocoa butter is from the Philippines, and is from the first pressing (which gives it the “dirty” white), the cocoa nibs are aged for two years, and covered in chocolate (the nibs, and chocolate are from Tanzania). And this bar has goat’s milk in it. Talk about complex!
#517 of 1,098 Dirty White Chocolate Vintage Cocoa Gravel by Askinosie Chocolate Continue reading “Askinosie Chocolate 1,098 Line Dirty White Chocolate Vintage Cocoa Gravel Review”
Map Chocolate’s Meteor Shower bar is one of my new favorite inclusion bars! This dark/milk bar is made from 65% Honduras chocolate with toasted black sesame, Maldon salt, and black lava salt.
Map Chocolate Meteor Shower Picture Taken at Fort Worden, Port Townsend, WA Continue reading “Map Chocolate Meteor Shower Chocolate Bar Review”
Dormouse chocolates is a bean to bar chocolate maker located in Manchester in the U.K. I recently ordered this bar from their online store. It’s listed as made from a mix of criollo, and trinitario beans, batch 076, and with a conch time of 48 hours. (The higher the quality the beans, the less conching time is needed, and it let’s the real flavors shine through too).
Pic of Dormouse Chocolates taken in Port Townsend, WA Continue reading “Dormouse Chocolates 55% Columbia Arauca Milk Chocolate Bar Review”
This 72% 2014 Serian Malaysia dark chocolate bar is the 2nd bar I’ve had by the London, England based craft chocolate maker Beau Cacao. This particular bar is #302 out of just 3,800 bars that will be made from the 2014 harvest.
Beau Cacao was founded by Bo San Cheung, and Thomas Delcour, and currently features two bars made from Malaysian cacao. Continue reading “Beau Cacao 72% 2014 Serian Malaysia Dark Chocolate Bar Review”
Beau Cacao is a handcrafted chocolate maker in London, England that has recently launched their bars. Founded by both Bo San Cheung, and Thomas Delcour, Beau Cacao makes bean to bars from Malaysian cacao beans. Their focus is on making fine chocolate bars with a direct link from growers to consumers, working with small-scale growers, and maintaining transparency of the product.
I ordered this 2014 harvest 73% Asajaya Malaysia dark chocolate bar (200 of 4,500 bars) from the Beau Cacao website (http://www.beaucacao.com/) Continue reading “Beau Cacao 73% 2014 Asajaya Malaysia Dark Chocolate Bar Review”
Original Beans Piura Porcelana Bar Pic Taken by Victoria Cooksey at Alexander’s Castle, Fort Worden, Port Townsend, WA
This Piura Porcelana 75% dark chocolate bar made with rare white cacao from the Piura River Valley, Peruvian Andes is my new favorite Porcelana bar thus far! Continue reading “Original Beans Piura Porcelana 75% Dark Chocolate Bar”
I’ve been wanting to try Chocolate Tree’s Whisky Nibs 69% dark chocolate bar since last year, and I’m happy to report I’ve not been disappointed.
Chocolate Tree is a bean to bar maker located in Scotland. Continue reading “Chocolate Tree Whisky Nibs Dark Chocolate Bar Review”