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!!
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.
Durci is a craft chocolate maker located at the base of the Wasatch Range in Utah. The very first time I had their chocolate was at the NW Chocolate Festival in Nov. 2016. So I was standing there talking with Sharon Terenzi, The Chocolate Journalist, and she asked if I had tried Durci before. Since I hadn’t she grabbed my arm, and quickly got me from one end of the place to the other to Durci’s table. I may have bumped into a few people on the way. Sorry! Lol!
Pic of Durci at the NW Chocolate Festival Seattle, WA 2016
This review was first published in my original Blogspot site on 8-1-16.
Criollo cacao beans are rare, and Chuao is an even more rare version of Criollo that comes from the plantation of Chuao in Venezuela. It is limited in quantity, so often makers will do limited edition, or signature, bars of it. Part of the cost of these types of bars is the fact that they are made from very rare beans, and often these rare beans are more susceptible to damage from insects, fungus, etc, which make them harder to grow. Only a couple percent of all chocolate bars are made from rare cacao beans. Continue reading “Amano Chuao Village Venezuela Signature Edition 70% Dark Chocolate Bar Review”