In 1998 the first officially labeled Amedei bars became available and since then just looking at Amedei’s packaging evokes feelings of luxury. Those who know anything about bean-to-bar chocolate list multiple Amedei bars such as Porcelana, Chuao, and Amedei 9, and more in their tasting repertoire. Today’s interview is with Amedei’s founder Cecilia Tessieri, maitre chocolatier. So sit back, imagine yourself in Italy, taste a piece of Amedei chocolate, and enjoy the read:
Cecilia Tessieri Founder of Amedei Continue reading “Interview with Cecilia Tessieri, Founder of Amedei”
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!
Damson Chocolate Vietnam Bars pic taken in Port Townsend, WA Continue reading “Damson Chocolate Vietnam Dark Chocolate Bar Reviews of 70%, 74%, & 80%”
This week I’m jumping across the pond once more so to speak, to interview Isobel Carse of Dormouse Chocolates; the first bean-to-bar maker in Manchester, England. Dormouse makes micro-batches of craft chocolate that skip the machines for a rarely done hand-tempering of the chocolate on marble.
Dormouse was the very first monthly chocolate subscription I ever signed up for, and did I mention they just picked up three more Academy of Chocolate Awards in 2017-including a gold for their Guatemala 51.5% milk chocolate bar? Congrats!
Pic of Karen and Isobel of Dormouse chocolate Continue reading “Interview with Isobel Carse of Dormouse Chocolates”
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.
Cacao Prieto 72% Domincan bar pic taken at Fort Worden, Port Townsend, WA Continue reading “Cacao Prieto 72% Organic Criollo Dominican Republic Dark Chocolate Bar Review”
Hummingbird Chocolate is a bean-to-bar craft chocolate maker located in Ontario, Canada. This particular bar is their Hispaniola Single Origin, Dominican Republic Cacao 70% dark chocolate bar.
Hummingbird Chocolate Hispaniola Chocolate Bar Pic Taken in Victoria, B.C. Continue reading “Hummingbird Chocolate Hispaniola Dominican Republic Cacao Dark Chocolate Bar Review”
Dom Ramsey is both the founder and bean-to-bar craft chocolate maker at Damson Chocolate in London, England. Dom is an Academy of Chocolate Awards judge of the filled chocolates category and author of the book Chocolate: Indulge Your Inner Chocoholic. Dom was also a co-founder of Cocoa Runners and World Chocolate Guide. He is also a founder and editor of Chocablog (http://www.chocablog.com/).
I’ve had a chance to try several Damson Chocolate bars and I highly recommend them! Lately requests for recommendations on bars made from beans from the Philippines have been popping up on Instagram, so I suggest trying Damson’s 70% Philippines Kablon Farms bar if you can find it.
Dom Ramsey Founder & Chocolate Maker of Damson Chocolate Continue reading “Interview with Dom Ramsey Founder & Chocolate Maker of Damson Chocolate”
Chocolat Bonnat is a craft chocolate maker located in France. Besides the fact that the bars are always amazing I also love that they are 3.50 ounces. I feel all giddy opening a bar of that size.
This time I tried the 75% Porcelana which comes from Venezuela. Porcelana is typically listed as a rarer cacao bean from the Criollo variety of beans with delicate flavor characteristics.
Chocolat Bonnat Porcelana bar pictured at the start of the Race to Alaska 2017 in Port Townsend, WA Continue reading “Chocolat Bonnat 75% Porcelana Venezuela Dark Chocolate Bar Review”
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.
Dick Taylor Craft Chocolate Maple Coconut Bar Pic Taken in Victoria, British Columbia. Continue reading “Dick Taylor Maple Coconut Chocolate Bar Review”
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.
Pic of Letterpress Chocolate’s UCAUALI bar in Victoria, B.C. Continue reading “Letterpress Chocolate UCAYALI Private Reserve 70% Dark Chocolate Bar Review”
The Secret Garden is a chocolate bar from the May subscription box by Map Chocolate. This dark chocolate bar is 70% Belize with dried Oregon plums, and cardamom.
Pic of Map Chocolate The Secret Garden taken at Fort Worden, Port Townsend, WA Continue reading “Map Chocolate The Secret Garden Review”