Askinosie, one of my favorite bean-to-bar chocolate makers, has recently released two new chocolate bars to their already impressive lineup. While I have purchased several of their items on multiple occasions, I was lucky enough to have received these two new bars to try thanks to Lawren Askinosie.
First up is Askinosie’s 61% Tanzania Dark Chocolate + Avocado & Rosemary Bar, for which Askinosie has partnered with Heath Ceramics to create. Rosemary is one of those ingredients that can easily overpower other flavors, however, Askinosie did a great job balancing the flavors in this bar!
Sirene Chocolate is a craft chocolate maker located in Victoria, B.C., that makes bean-to-bar bars with direct trade chocolate.
Their Pure Cacao Pur set features two 100% bars so you can compare Kokoa Kamili, Tanzania and Costa Esmeraldas, Ecuador in one sitting. The bars are labeled in an easy to tell one bar from the other, in both written word and by the color of each bar’s foil wrapper (gold and silver).
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!