Dormouse Chocolates Kablon Farms Experimental Harvest Chocolate Bars 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!

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Zotter Chocolate Labooko Vintage 2016 Dry Aged 75% Dark Chocolate Bar 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”

Original Beans Piura Malingas 75% Piura Valley, Peru Dark Chocolate Bar Review

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
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Dick Taylor Solomon Islands Exclusive Release 2 Review

Last year I purchased the 1st Dick Taylor Solomon Islands Exclusive Release bar at the NW Chocolate Festival in Seattle, WA.  This year it’s back and I was able to order it on Dick Taylor’s website.  I got bar #01024 of this 72% dark chocolate bar made with cacao from the island of Paspaskato.  The cacao is grown there by Kenny Patovaki. This particular bar is made from his winning cacao from the Solomon Island Chocolate Week.

Dick Talyor Solomon Islands Exclusive Release Bar pic taken at Fort Worden, Port Townsend, WA Continue reading “Dick Taylor Solomon Islands Exclusive Release 2 Review”

Dormouse Chocolates Dark Honduras Dark Chocolate & Toasted Madagascar White Chocolate Reviews

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.

Dormouse Chocolates: 

https://www.instagram.com/dormousechocs/?hl=en

http://dormousechocolates.co.uk/

Victoria Cooksey:

https://www.instagram.com/victoria.cooksey/?hl=en

Watch all my craft chocolate review videos here:

https://www.youtube.com/channel/UCm-lp-lF_wB2oX_592jK9UQ

Note: Dormouse added a mini bar of the Toasted Madagascar White bar to one of my orders I had placed with them and I loved it so much I immediately ordered a full size one.

Damson Chocolate Vietnam Dark Chocolate Bar Reviews of 70%, 74%, & 80%

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%”

Chocolat Bonnat 75% Porcelana Venezuela Dark Chocolate Bar Review

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 Maple Coconut 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”