June 2017 – Eating the Chocolate Alphabet

Y is for Yacon Root

OK…is it just me, or have you noticed that as I near the end of the alphabet, it’s getting harder and harder to find viable inclusion ingredients that start with my featured letter?! ?

For “Y” I could have potentially found yams, yeast, yogurt, yuca or yuzu…but I chose yacón root instead!

According to Wikipedia, yacón is an Andean tuberous root composed mostly of water that is a close botanical relative of Jerusalem artichokes or sunflowers. While the root can be red, orange, yellow or even purple, it seems like most pictures online remind me of a slender yam with cream-colored flesh reminiscent of jicama. Upon reading things further, Ecuadorians refer to yacón as “jicama” (wow, talk about confusing!) Speaking of names, it’s also called a “Peruvian ground apple” which makes sense since the French call potatoes pomme de terre (literally translated as earth or ground apples). Yacón is known to have a flavor that is slightly sweet & resinous with floral undertones. I was fascinated to discover that until the early 2000s, yacón wasn’t widely available outside of its native growing areas and that companies have since developed new products like syrup and tea from this root due to its extremely low glycemic index (1 on a scale of 0 to 100), making it popular among people watching their sugar intake (like diabetics or those on a diet).

After all that, I was really curious about how this bar would taste!

Raaka 79% Dominican Republic sweetened with Yacón Root

Raaka leaves their cacao beans unroasted (aka “virgin”) to allow the flavors to come through. For this bar, they are using Dominican Republic beans from the Öko Caribe Cooperative.

I love the simplicity of the micro fine point black ink lines on thick white paper. I see bamboo through mini blinds or plantation shutters. Though, I wonder if the front packaging is really an autostereogram (also called a “magic eye” picture) that needs to be viewed from a distance (or by squinting) for the image to finally emerge.

Removing the rectangular bar from the wax-lined silver foil that was folded with the outer paper like a hiyoku (inner kimono layer), you immediately see abstract art embossed into the chocolate (despite the jagged edge splitting the bar into two pieces; a transit-caused “casualty”).

There was a sharp brittle snap when segmenting pieces and the “breaking point” looked a little dry.

The tasting morsel melted slowly in my mouth (and with a bit of effort), yielding a chalky, powdery, not smooth mouthfeel and a mouth-puckering bitter flavor. There was a starchy, filmy residue that clung to my tongue, teeth and palate long after the piece was gone from my mouth. When “chomped” the chocolate tasted fruity…maybe this was the Dominican Republic terroir coming through?

Overall, this bar was extremely photogenic, but sadly the “acquired” taste of the unrefined sweetener did not win me over. I like earthy bars, but this one was a little too astringent for my taste. Maybe it was the unroasted beans? Maybe it was the 79% cacao content? Maybe I just need to find the right “pairing.” Have you tried this bar? Let me know what you think!

For more information on Raaka, please see their website: https://www.raakachocolate.com/

50 States Collaboration – New Mexico / Chokola Bean to Bar

It’s hard to believe that after almost 5 months, the “50 states” collaboration project is complete. It was such a thrill and an honor to have been asked by Lori (of Time to Eat Chocolate) to help feature the 37 (out of 50) United States that have a bean-to-bar maker. As you might imagine, it was difficult to choose just one or two makers from each state and I’m sure there have been new additions since we started this project, so who knows what the future might bring!

Just wanted to thank Sophia Rea from Projet Chocolat for making aware of the only bean-to-bar maker in her home state of New Mexico.

Back in May, I reached out to Chokolá to inquire about bar availability and learned that they were currently aging one of their favorite origins: Madagascar. As you can imagine, I was anxious to get my hands on the bar before the weather got too warm here in the Southwest since chocolate transit during the summer months can be very tricky! Once the bars were available last week, makers Debi Vincent and Javier (Javi) Abad shipped me a couple of bars only to have them arrive badly bloomed 🙁 NOTE: Southern California was experiencing a triple digit heatwave that lasted more than 10 days ?️?. Luckily, a family member was visiting close by my home yesterday, so I was able to get a pristine replacement bar in the nick of time to feature here as the final entry of the “50 states” project!

In case you’re curious about how the bloomed chocolate bar looked, below is a side-by-side comparison…what a difference, right?!

70% Ambaja Madagascar

Anyway, as soon as I returned home from last night’s chocolate drop off, I hurriedly set up an impromptu photo shoot area under artificial light in an air conditioned room so that I could take some initial photos…I didn’t want to risk putting the bar in my wine fridge overnight before taking pictures! Apologies in advance for the grainy images since I still haven’t perfected using incandescent light.

As you can see, there was a beautiful reddish-brown mahogany color and an almost mirror-shine to the chocolate bar, despite some air bubbles around the lacy design of the company logo in the middle panel of the narrow rectangular bar.

There was a soft snap, which released a fruity aroma. Putting a tasting morsel in my mouth, there was an immediate bright, vibrant, tart berry flavor. The mouthfeel was smooth, creamy and almost fudge-y during the slow, even melt.

This morning, I decided to take some additional photos with the morning light that I prefer!

What a relief to discover that the bar was still shiny! There was still a mellow/dull snap to the bar, I blame the low-to-mid 80s temperature at just 9:30 in the morning. Finally I could take better pictures of all the nooks and crannies that emerge when segmenting the bar.

And the lunar-landscape looking “back” of the bar!

The raspberry tang (which hits at the back-of-the-throat), creamy mouthfeel and long lasting finish were still just as distinctive today as they were yesterday ?

If you’re like me, I’m sure you’re fascinated by the eye-catching packaging artwork. This mixed media collage & acrylic painting by Erin Currier depicts her modern interpretation of Philomena, Patron Saint of Infants, Babies and Youth. Several of the outer packaging panels provide more information on Erin’s background, plus a brief bio.

The center panel, directly under the gold-foil wrapped bar, highlights what makes Chokolá special:

While it doesn’t say so on the packaging, their website provides a little more information on the origin of the cacao beans:

The estate on the plantation is powered by solar energy, and contributes actively to the surrounding community by providing land, building schools, and making medicine more accessible to the local population.

The packaging artwork for their other bars is equally stunning and there are several flavors that I’d love to try once the weather cools off. Check out their website for more details: http://www.chokolabeantobar.com/

Thanks for following along on this adventure of discovery! If you’ve missed any of the prior “50 states” stories, be sure to check out the Time to Eat Chocolate blog and for the states that I covered, you can view those posts by clicking on this link.

NOTE: If you know of any other bean-to-bar makers in New Mexico, please leave a comment or send an email…we like to keep our resource lists as up-to-date as possible!

X is for Xoconostle

Every chocolate has a story! I just hope to do adequate justice to its narration since this one touched not only my heart, but also my soul ❤️

You know the phrase “it takes a village”? Well, this bar would not have come into being without the inspiration, ingenuity, creativity, tenacity, talent, care and support of so many people!

Late last year, as I was finishing “round 1” of the Eating the Chocolate Alphabet project, I wracked my brain for another unique alphabetical adventure. During the NW Chocolate Festival in Seattle in November, I decided that A through Z inclusions would be perfect…though I couldn’t figure out what to do about “X” since I didn’t want to feature xylitol or xanthan gum and after tasting XO sauce (a spicy seafood paste originating from Hong Kong) I knew that would NOT work with chocolate AT ALL!

When I posted “A is for Amaranth” on January 4th, I added a plea to my Instagram followers for suggestions on how to handle that elusive letter. Fellow chocolate lover, Janice, promptly responded xoconostle; but heck if I knew what that was?! After a quick Google search, I discovered that this was a cactus fruit, smaller than a prickly pear; but the chances of finding that in chocolate were slim to none!

Fast forward a month later to Map Chocolate’s Indiegogo campaign. One of the perks was to design “the Map of your dreams”! Unbeknownst to me, though I had my suspicions, my boyfriend anonymously purchased that option in the hopes of partnering with Mackenzie Rivers to create a custom chocolate bar on my behalf! In the week that followed, my BF started researching foods that started with the letter “X” and found a company online that sold dried xoconostle – but they were currently out of stock. When the Indiegogo campaign was nearing the end and it was looking like Map would not reach their $25K fixed goal, my “I’m an engineer and problem-solver” BF decided that HE would obtain all the ingredients needed to home-craft a chocolate on the sly. He purchased a polycarbonate mold, a bag of Rancho Gordo xoconostle (as soon as it came back in stock) and some Valhrona couverture chocolate, which he would temper with a sous vide machine. At some point, he just could no longer keep the secret to himself. As we munched on a couple of rings of dried xoconostle together (imagine a cross between jerky and a tart “Sour Patch Kids” candy!), he recounted his endearing scheme and revealed the perfect bar name! It was then that it dawned on us…how would two neophytes like us possibly utilize and sweeten this shriveled fruit AND come up with a decent looking chocolate bar?!

Lucky for us, Mackenzie generously offered some of the Indiegogo perks even though the campaign had not been successful and I LEAPT at the chance that had previously eluded my grasp! My only request was that this bar include xoconostle and I left the rest of the details up to Mackenzie. If you heard squeals of joy in late May, know that was when these magical bars were delivered to me and they exceeded even my wildest dreams. Thanks for indulging me to endure this long story to finally see:

X MARKS THE SPOT

As you can see, there was care and attention to detail every step of the way: from the strips of map forming an X on the envelope, to the cacti paper wrapping the bars and even the inner liner note (which makes reference to a brief chance encounter that we unknowingly shared while both visiting a chocolate shop in Portland one afternoon):

Even though Map’s mold is super unique and distinctive, it’s all about the inclusions for me…so I’ll only be showing you the “back” side of the bar! However, if you head to my Instagram account, you’ll see a quick “unwrapping” video which highlights both the front and the back!

Just look at how the rehydrated translucent xoconostle glistens and the chili lime shimmers in the light! Chocolate topography at its finest! <swoon>

The aroma was fruity and jam-like with citrus and pepper undertones. Tasting the xoconostle on its own reminded me of a lightly sweet, crisp Asian pear or strawberry rhubarb. Upon handling the square bar to segment it into tasting morsels, my fingertips became stained with bright red chili dust and I certainly couldn’t let any of that go to waste! It was just like licking the rim of a tequila shot, followed by a short-lived, back-of-the-throat burn from the spice.

Now I could concentrate on the inclusion that was nestled within the 65% Dominican Republic Reserva Zorzal chocolate which was not completely smooth on the tongue, but not gritty either. It’s hard to articulate the sensation of teeth meeting the panela glazed peanuts which had just the right amount of “give” to add texture and a mellow crunch.

Leading up to the delivery of the bars, there were a couple of posts on Map’s Instagram account that probably made sense only to me:

Like a proud new parent, I took dozens upon dozens of photos of this photogenic bar and despaired over which ones to include in this post! After actively blogging for a little more than a year now, it’s getting harder and harder to find chocolates that other bloggers haven’t already written about! I think it’s safe to say that this is truly a one-of-a-kind bar and that no one else has ever tasted anything like it. While I might be biased, I think this was a delicious combination of ingredients and I can only hope (please, please, please) that Mackenzie considers adding this bar to her seasonal repertoire 🙂

And with that exhortation, I certainly DID!

From the bottom of my heart, THANK YOU to everyone who made this bar possible!!! xoxo

For more information on Map Chocolate, please see her website: http://www.mapchocolate.com/

Bonus W – Water Buffalo Milk

For a couple of weeks running, I’ve posted some “fun food Friday” posts on Instagram. After skipping a week, I’m back with a bonus post since how could I resist tasting TWO different buffalo milk chocolate bars from the UK, especially after tasting camel milk, donkey milk and goat milk earlier in the Eating the Chocolate Alphabet project?!

I’m sure you’re thinking, wait a minute…shouldn’t this be featured under “B” for “Buffalo”?

Since Damson’s website mentioned Laverstoke Park Farm in Hampshire as the source of their buffalo milk, I did a little research on their website to confirm that when you hear “buffalo” related to milk or cheese, the animal in question is really the WATER BUFFALO, not the American Bison (which is commonly referred to simply as buffalo)! In the wild, water buffalo can be found in swampy, wet areas which is how they got their name. Did you know that water buffalo are quieter and easier to milk than most cows?! I didn’t either until I started reading up on them!

Anyway, back to the chocolate!

Thanks to fellow chocolate blogger Victoria Cooksey for sending me this Damson 55% Buffalo Milk bar!

When I saw the Cocoa Runners logo on the front of the package, I was equally intrigued and confused. Turns out that before Dom Ramsey started Damson in early 2015, he was a founding member of Cocoa Runners (a company that curates bean-to-bar chocolate subscription boxes in the UK, among other things). You can read more about Dom through this link.

Tearing open the re-sealable, foil-lined, brown Kraft paper pouch, I could immediately smell dried fruit, like raisins or currants. The small bar adorned with images of cacao leaves and pods had a matte finish despite the visible air bubbles. The surface of the bar felt smooth and lightly oily to the touch which reminded me of the sensation of rubbing rose petals between my fingers or the supple skin of a ripe plum.

There was a medium snap when segmenting tasting morsels and I was fascinated to see the delineation of smooth and porous surfaces at the juncture of the “puzzle pieces” that form the mold.

The small piece didn’t seem dense in weight and I found it easy to bite through the piece, like a thick piece of fudge.

During the slow and even melt, there was a milky/creamy mouthfeel and a lightly grassy (yet also fruity), caramel taste. In my opinion, this animal milk is mild in comparison to goat and camel, but less mild than donkey. Unfortunately, no country of origin was listed for the chocolate, so I’m not sure if this was a blend or a single origin. If someone knows more about batch 297, please let me know!

When I had arranged a chocswap with Lilla from Little Beetle Chocolates, I had no idea what to expect, so I was thrilled to receive this Rare & Vintage Hotel Chocolat 65% Buffalo Milk bar!

Not sure if the 3D mold design has changed recently, but my bar with accordion-like folds doesn’t look exactly like the photo on the company website! Check it out for yourself & let me know what you think!

Despite the chocolate dust and damage sustained in transit from the UK, the bar was free from air bubbles and had a glossy shine when viewed at just the correct angle!

This would be my first time tasting chocolate made with Saint Lucian beans, so I didn’t know what to expect (note: Saint Lucia is an island country in the Eastern Caribbean).

There was a brittle snap to the bar and the aroma reminded me of olives, while the flavor was earthy with what I can only describe as minerality, like smoked salt. Not surprisingly, the bar itself had the same tactile characteristics (like stroking a soft rose petal) as the previous buffalo milk bar. While there was a smooth mouthfeel, this chocolate felt denser and was more difficult to melt in my mouth (not as creamy as the Damson bar, I wonder if this is because Damson uses “whole buffalo milk powder” vs. Hotel Chocolat’s “dried buffalo milk”). However, I noticed that the Hotel Chocolat tasting morsel seemed to disintegrate more quickly when “chomped.” The overall flavor of the Hotel Chocolat bar was more “gamey” (intense) than Damson’s buffalo milk bar, even though I’m guessing that the same buffalo milk source was used…how many biodynamic and organic buffalo milk farms are there in Britain?!

For more information on either of these companies, please see their respective websites:

https://damsonchocolate.com/

http://www.hotelchocolat.com/uk

As this project is nearing the end of the alphabet, I’m still holding out hope for a zebra milk chocolate bar! Maybe I should have renamed this series “Eating the Chocolate Zoo” 😉

W is for Wasabi

You are about to eavesdrop on a conversation I had with myself recently!

ME: OK, what inclusion are we going to feature for “W” week?

ME2: We always blog about the most unusual ingredient possible…duh, wasabi!

ME: But, I don’t even like wasabi…I avoid it when eating sushi, remember?
(said in a whining tone)

ME2: Well, we couldn’t find wattleseed locally, so it has to be wasabi!

Dear readers, appreciate that I’m sacrificing my taste buds just for you 😉

*****

Maybe I’m imagining things, but isn’t wasabi a trendy ingredient in chocolate these days?! At least I *think* I recall seeing it in several bars over the years & was fairly certain that it was easily obtainable. However, a couple of weeks ago, when I started looking in earnest, all I could find were chocolatiers that were no longer making their wasabi bars :0

Eeks! Now, what?!

After a little digging, I discovered online that Cost Plus World Market was still selling wasabi bars…but they were in limited supply and deeply discounted, which is usually a precursor to being discontinued from inventory soon. After visiting one store and being unable to locate the bar, I thought I had missed my “window of opportunity.” My boyfriend is not as easily deterred, so when he found the bars at a store near him, he picked up the three remaining bars they had in stock. I truly appreciate his enthusiasm, but I don’t NEED 3 bars…so if anyone out there wants one of my extra bars, PLEASE let me know & I’ll gladly ship it to you 🙂

According to the packaging, this dark chocolate Ginger Wasabi with Mediterranean Sea Salt bar is from “the exotic collection of sea salted chocolate.” Yes, I’ll admit that I’m a snob and put “exotic” intentionally in quotation marks for tongue-in-cheek humor. While I’m certain that this bar might be someone’s favorite, it’s definitely not mine. Please don’t take away my craft chocolate fan club card based on this post! 😉

Removing the silver foil wrapped bar from the portfolio/wallet-like outer cardboard packaging, I was surprised to see the “back” of the bar facing me. Ignoring chocolate dust that had accumulated during transit, I noticed 10 squares with an interesting “drip” pattern near the outer edges.

While the matte finish front sported only 8 logo-emblazoned squares!

Straight out of wine fridge storage, there was no detectable aroma to the chocolate. However, as it came up to room temperature, a pungent peppery and ginger oil scent wafted from the bar. Surprisingly, since it’s not included as an ingredient, I also detected a lime or citrus smell?!

Speaking of ingredients, this bar has: Chinese ginger powder, wasabi powder, ground habanero chile pepper and ginger essential oil. The particular Mediterranean sea salt had been harvested from the Southern tip of Italy & was known for its mild flavor and bright white crystals.

There was a sharp snap when segmenting tasting morsels and it took some effort to get the chocolate to melt in my mouth, revealing a mostly smooth mouthfeel. There was an immediate back-of-the-throat burn that I associate with chili peppers, but there wasn’t the sinus-clearing sensation that wasabi is known for. Chomping the chocolate provided me the opportunity to experience crunchy salt crystals while feeling the cumulative, gradually-building, but long lasting, “heat.”

Overall this chocolate was not as potent as I had feared and I’ll probably use it for hot chocolate beverage experiments in the future.

I know, I know…my descriptions aren’t really “selling” the bar for you…but, don’t let that deter you from jumping on this once-in-a-lifetime deal of taking the extra bars off my hands 😉

Now where can I locate that wattleseed chocolate bar that I *really* wanted to try?! 😉

V is for Voatsiperifery Pepper

Story time! Here is yet another example of me being a “magnet” for unusual inclusion ingredients! 🙂

During a recent trip to Portland, Oregon the weekend before Memorial Day, we visited The Meadow in the historic Nob Hill District since I’d seen pictures online of their “wall of chocolate.” Imagine a shop with row after row of neatly organized shelving that almost reaches the ceiling, where sales associates climb a ladder to retrieve the chocolate bar(s) from the highest perches…if there was ever a chocolate “library,” it would be this place with 400+ bars to choose from!

When the employee on duty that afternoon asked me if I was looking for anything in particular, I mentioned that my heart was set on finding a bar with violets, but I’d be willing to settle for something else that started with “V” except for vanilla. She pondered, she climbed the ladder, she examined several bars…there was rose, but no violet. 🙁 As she attended to other customers, I slowly perused the shelves to see if there were other bars that I couldn’t live without. After a few moments, I was gleefully exclaiming, “I found my V, I found my V!” I’m sure everyone else in the store thought I was nuts; but my boyfriend and The Meadows’ employee were both genuinely very happy for me. Mind you, I still don’t know the proper way to pronounce this “V” inclusion ingredient. I found a site with 80+ versions, which doesn’t help narrow things down at all!

So, thanks to serendipity, I’m thrilled to feature this 72% Nicaraguan dark chocolate bar with Voatsiperifery Pepper which is a collaboration between Portland-based Pitch Dark Chocolate and the Bitterman Salt Company.

Later on, I learned that Mark Bitterman (of the Bitterman Salt Co.) founded The Meadow in 2006. This seems like the perfect quote to encapsulate this culinary collaboration:

“Salt and pepper, the powerhouses of flavor amplification, bring new life to chocolate’s eternal mystery. Combining the most beautiful salt and the most tantalizing peppers within the molten smithy of a bean to bar chocolate is the flavor sensation chocolate has been waiting for, and nobody knows it like Bitterman.”

It’s interesting that beans from Nicaragua were combined with a rare Madagascar pepper. The back of the packaging explains how voatsiperifery looks and tastes like. In case you’re curious, here is a link to see for yourself. The Meadows’ website explains “The name voatsiperifery is derived from the Malagasy words voa, meaning ‘the fruits,’ and tsiperifery, meaning pepper vine” and that the fruits are harvested just once a year making them relatively rare, even in native Madagascar.

Easily sliding the 12-rectangle bar from the uniquely shaped, stark white, textured thick paper outer holder and the black inner wrapper, you can immediate see that the “back” was generously sprinkled with the featured inclusion ingredient (surprisingly for a collaboration with a salt company, there is no salt listed for this bar!) The aroma reminded me of freshly cracked black pepper and I believe that there was a stem or two making an appearance. Notice an odd squiggle? Well, here are two close-up shots:

Segmenting the rectangles from each other produced a dull snap, while splitting a rectangle in half produced a sharp snap, sending little fragments flying everywhere. I noticed air bubbles at the break point.

I tried both melting a morsel on my tongue and then “chomping” on a piece. By melting, the peppery flavor was muted/delayed and there was a thick, not completely smooth mouthfeel. I personally preferred the “chomping” method since that allowed me to experience the crunch from the pepper, which also made the roof of my mouth and tongue prickle for minutes afterwards. The chocolate itself seemed a little dry/chalky and there was an astringent finish. I hope to find a jar of this pepper someday so that I can experiment with soups and stews in my own home kitchen.

Brian Flick, the “one man show” behind Pitch Dark, has been working with chocolate for more than half of his life, starting at age 14 by making confections for events and weddings. At age 21, he lived with a tribal group of cacao farmers in rural Fiji for 3 months to conduct field work for his thesis. Founding Pitch Dark in 2014 in his late 20s, his focus is on fine cacao sourced from single farms to isolate the unique flavors of the beans. This article from 2014 explains that Brian utilizes two separate pieces of equipment whereas many makers use just one for the conching/refining process: first he uses a stone grinder to pre-refine beans, then a separate roll refiner & finally a dedicated conching machine to control particle size.

To learn more about Pitch Dark and their various chocolate bars, check out: http://www.pitchdarkchocolate.com/

And if you ever figure out how to pronounce this multi-syllable, tongue twister of a pepper…PLEASE let me know! 😉

50 States Collaboration – Massachusetts / Goodnow Farms Chocolate

Maybe I’m developing a “knack” for reaching out at the perfect time? Maybe “fate” is intervening to guide my path? Either way, these moments of serendipity, when things fall into place, make me the happiest 🙂

Just last week, after months of waiting for a CSC (community supported chocolate) subscription allocation to arrive, I decided that particular Massachusetts maker, who shall remain nameless, really didn’t need additional hype since there were lesser-known makers in that state deserving of recognition. Late at night, looking at the Goodnow Farms website under “Retailer Locations,” I saw California listed as “Coming Soon” – this was a good omen! So, I sent an email asking if there might be an update and wouldn’t you know it, the very next day I received an email from Tom Rogan (co-owner of Goodnow Farms Chocolate) advising that, later that afternoon, a delivery of chocolate bars was scheduled to arrive to a shop near me!! The two bars I’ll be featuring below had only been in the shop’s inventory for 2 days by the time I visited, so it’s no wonder that the employees there weren’t familiar with them yet!

The gold foil stamped & embossed thick, textured paper sleeves of each bar feature watercolor landscape paintings of idyllic country life, which I assume reflect Tom & Monica Rogan’s 225-year old farm where the small batch chocolates are made. A quick search on the Sudbury Chamber of Commerce website revealed that Goodnow was the last name of one of the first settlers of that town from back in the late 1600s. I also discovered that there is a Goodnow Farm Historic District in Princeton, Massachusetts…but I’m not sure if the two are related since the two towns are about 30 miles away from each other.

70% Asochivite Guatemala with Maple Sugar

The unique name caught my eye as I was selecting which of their 4 bars to sample. In case you’re curious too, “The remote Guatemalan village of San Juan Chivite is perched on the side of a mountain, reachable only by foot. Part of the journey requires crossing a long, narrow wooden and steel cable footbridge across which all harvested cacao is carried by hand.” / “The Q’eqchi Maya farmers of Chivite, Guatemala harvest cacao from the wild trees surrounding their village.” What a journey for these beans! :0

The gold foil-wrapped bar slides easily from the paper sleeve and reveals an envelope-like fold kept closed with a small round sticker.

[As a side note, whoever thought to use an informational sticker is a GENIUS! I struggled to refold the foil as neatly as it arrived to return the bar to its appropriate sleeve. Without that sticker, I wouldn’t be able to tell which flavor was which for future tastings…thanks packaging designer!]

Simply peeling back the origami-like folds, there was an immediate aroma that reminded me of freshly toasted raisin bread spread thickly with sweet butter. I also really liked that the custom logo mold was the first thing you see upon opening the package.

The bar had a near flawless matte finish, though I did encounter some errant flakes that looked like “fuzz” sticking to the “top” surface. Thanks to Tom for explaining the cause of that phenomenon:

“…[this] is actually tiny chocolate shavings caused by the bars being handled prior to being opened. The reason these shavings happen is that the chocolate contracts a bit as it cools in the molds, and it ‘sticks’ to the sides of the mold slightly, leaving a bit of a ridge on the edges. This ridge is what ends up flaking off a bit when the bar is handled in the wrapper.”

Upon turning the bar over, I noticed 8 squares with concentric rings. I’m intrigued and would love to see a video of their molds being filled since the still photo online from Step 6 of “Our Process” (Tempering and Molding) only showed chocolate being pumped out from one spout?!

Update from Tom on June 6th: “…the 8 squares on the back of the bar are formed by the depositing head we use on our tempering machine. The head is custom made for each of our different size molds, and it allows the mold to be filled more evenly. It attaches to the single spout that you see in the pictures in the ‘Our Process’ section. The depositing heads are a pain to deal with but they allow the chocolate to fill the molds more quickly and the result is a better looking bar.”

Segmenting the bar into tasting bites, there was a soft snap; the chocolate had some elasticity and bent a little before breaking apart. I assume that this was due to the maple sugar used as sweetener. From the packaging and website: the maple sugar is sourced locally from family-owned and operated Severance Maple in Northfield, MA. Milt Severance and his family tap the trees surrounding their sugar house and do every step of the process themselves to produce granulated maple sugar (chocolate makers can’t use maple syrup since moisture and chocolate don’t mix!)

There was a refreshing + short-lived tingly sensation at the tip of my tongue during the smooth, creamy, even melt. A fruity, yogurt tang hit me at the back of my throat and the finish reminded me of roasted coffee.

Limited Edition 77% Nicalizo Nicaragua

According to the packaging, Nicalizo is the first Nicaraguan bean awarded Heirloom Cacao status (last year I tried samples from the “D7 Series”) – the Nicalizo beans are the 8th out of 13 varieties to earn this designation.

Again there was a sticker holding the gold foil folds closed, this one shows a “scarecrow” in a garden, in addition to the flavor’s name.

The toasted bread aroma was more subtle upon opening the inner wrapper; though I also encountered lightly earthy/woody scents. Tiny “fuzz” particles appeared on the top surface of this bar too, marring the otherwise pristine finish (you might have to zoom in to see below). As you would expect from wispy, thin chocolate shavings, they disappear as soon as you touch them lightly with your finger or tongue.

The same 8 squares appear on the back; I’ve adjusted the camera’s color settings to make them “pop” (the photo next to it was “undoctored”):

This bar had a sharp snap as well as a smooth, creamy, even melt which brought out nutty, grain-like, and wood flavor notes and ended with a lightly astringent, grape wine finish.

Goodnow Farms Chocolate is a relatively new company, established in 2015. This article provides interesting details about how Tom & Monica got started in creating single-origin, 3 ingredient, bean-to-bar chocolates and their continued efforts to improve the lives of the farmers at origin. One thing that especially caught my attention is that they press their own cocoa butter from the same beans as are used in the chocolate bars!

Please check out their website to see their full line of bars: https://goodnowfarms.com/

We’re nearing the end of this “50 States” project, so remember to follow the Time to Eat Chocolate blog to hear about the last few stops!

Other chocolate makers in Massachusetts:

Chequessett Chocolate

NOTE: If you know of any other bean-to-bar makers in Massachusetts that aren’t mentioned above, please leave a comment or send an email so that we can keep this list as up-to-date as possible!

Month: June 2017