US chocolate – Page 8 – Eating the Chocolate Alphabet

T is for Terroir Chocolate

Variety is the spice of life! When faced with having to choose amongst a large selection of options, my boyfriend prefers the “get one of everything” approach 😉 This endearing “quirk” has been a boon for my Eating the Chocolate Alphabet project. Just as I was planning to make purchases for “T” week, I was informed that this assortment of goodies would be arriving just in time for this post:

As you can see, each one of the bars is wrapped in a different colored horizontal pinstripe paper sleeve with a crisp white sticker listing a quick description of the bar + the company logo (a lower case “t” inside of a larger “C”). At the bottom of that white sticker is an eye-catching, brightly colored half circle with the bar’s name prominently displayed. In case you’re curious, the back of the sleeve is kept closed with another white sticker that lists the ingredients, as well as the “best by” date and a barcode. It was sweet of them to include a handwritted thank you note!

Tasting and writing about 9 different chocolate bars all in one sitting seemed daunting to me, so I narrowed things down to the 3 bars shown below. However, if you follow me on Instagram, I’ll be posting pictures and reviews of the rest of the bars there.

Terroir is an all-encompassing term to describe how the various environmental and habitat factors can affect and/or enhance the flavor of a crop. You might be familiar with this word in relation to wine and coffee, but it also very much applies to chocolate! It makes sense that Josh and Kristin Mohagen, owners of Terroir Chocolate in Fergus Falls, Minnesota, would choose “taste of place chocolate” to be their company URL to pay homage to this concept. From their website: “Each of our organic, single-origin dark chocolate bars have unique taste profiles due to the influence of the soil, the climate and the other vegetation grown around the cacao tree throughout its development…”

Wild Bolivia (76% single origin dark chocolate)

Lately I’ve noticed that chocolate bars made from Bolivian cacao beans have resonated with me, so I was particularly excited to try this three-ingredient bar since they received a Bronze in 2016 at the International Chocolate Awards (Americas division – micro batch plain/single origin bar). Removing the silver foil-wrapped bar from the sleeve, I could immediately see indentations made from their distinct mold of 20 “dimples” and a square logo off to one side.

Upon unwrapping the bar, I was a little disappointed with the chalky appearance and noticed that the finish was marred by tiny air bubbles.

Breaking off the bottom row of the bar, there was brittle, dry snap to the segments and the squares didn’t really melt easily in the mouth.

I wish that the flavor was as bold and robust to match the initial earthy and roasted aroma when unwrapping the bar.

Lavender (60% dark milk chocolate)

This bar was made with beans from Finca Elvesia (which upon further research indicates the Dominican Republic as the origin). Unwrapping the bar from the equally indented silver foil wrapper, there was a noticeable difference in the appearance of the bar! This one was shiny and glossy, though there were several small air bubbles on the surface as well.

The aroma reminded me of dried fruits or olives and the segments melted easily, plus seemed to have a creamy mouthfeel. Using lavender oil is always a bit risky since too much makes it seem like you are eating perfumed soap. However, for a lavender bar, this was at the other end of the spectrum: honestly, I think they used too little lavender oil since that flavor component was very subtle/muted, almost not noticeable until the finish/aftertaste. To me, the taste was like a not-too-sweet caramel, with a slight tang from the whole milk powder.

Salty Nibber (60% dark milk chocolate cocoa nibs & salt)

Even before unwrapping the bar, I could tell that this one was an inclusion bar and would have a different appearance than the other two. Interestingly, the thin foil was not as indented as the other two prior bars!

What a pleasant surprise to discover that this bar was made with beans from Alto Beni… my favorite chocolate region in Bolivia! The non-inclusion side had a slight matte finish rather than being highly glossy.

The same small air bubble imperfections appeared on this bar as well. When tasting the chocolate square with the inclusion side down on my tongue, the immediate flavor note for me was sea salt, followed by roasted crunchy nibs. When melting the segment with the non-inclusion side down on my tongue, I could better appreciate the buttery texture of the chocolate itself before the salt kicked in.

While the packaging doesn’t mention it, their website says that their slow roasted cacao nibs are stone ground for several days. Overall, I was surprised by how smooth these bars were since none of the ones that I tasted so far have exhibited the gritty texture that I generally associate with stone ground cacao (like Taza or Olive & Sinclair).

As a side note observation, their distinct mold made for a very visually appealing and photogenic bar, but my camera had problems focusing on so many “dots” all at once…so it was funny to watch the “auto focus” function in process. Next tasting, I’ll try the scorpion pepper flavor…I hear that is SPICY!! :0

Unless you live in a state where Terroir has retail locations (Minnesota, North Dakota and South Dakota), be sure to check out their website to place an order since they are offering free shipping within the continental US for orders over $40: http://tasteofplacechocolate.com/

P is for Patric Chocolate

Alan “Patric” McClure started his bean-to-bar chocolate company just a decade ago after spending a year in France. Since 2011, his chocolates have annually garnered prestigious Good Food Awards; and since 2013, he has received three or more Awards each year! With 15 Good Food Awards in total, sources say that “this makes Patric Chocolate the all-time winner of more Good Food Awards than any other company nationwide, in any category.”

With a pedigree like that, it’s no wonder that his chocolates are elusive! When you finally find one at a local store, there is no question about whether or not to purchase it, you just do. Then you notice that the label says “Limited Edition” – well, now you feel that you should go out & buy lottery tickets…there’s no stopping your winning streak! 🙂

If you’ll allow me the “artistic license” of re-ordering the words slightly, this bar’s name becomes a bit of an alliterative tongue twister: Patric Peru Piura (I wish I could figure out a few more appropriate words to add so that we can complete the Pa, Pe, Pi syllabic series!) But I digress…

The easy-to-open cream colored packaging made from 30% recycled post-consumer fiber & printed with soy ink sports a large eye-catching fleur de lis on the front.

Ingeniously, this packaging can be used for multiple bars since the specific bar’s information is simply added with a clear sticker in the appropriate spot on the front.

Before getting to the bar itself, you can read some history about the company, as well as the 10 steps that were taken to produce each bar.

The first thing you see when opening the outer packaging, is a pristine matte rectangle wrapped in plastic, with a stylized embossed “signature” facing you. For a 67% bar, the color is a deep, rich brown.

Maybe it’s me, but the “P” almost looks like a ballet dancer or an ice skater in an arabesque position.

Unwrapping the bar, there was no mistaking that the carefully selected, rare Criollo beans from the high-altitude Piura region of Peru had been roasted. After precise roasting at a low temperature to bring out the fruity notes, the ground nibs underwent a long conching (refining) time to ensure a smooth mouth feel. Instead of breaking a bar apart with my fingers (since fingerprints tend to make the bar less photogenic), I generally use a knife. I was surprised that slicing through the bar proved to be a bit difficult since it was denser than I expected.

Despite this, there was a satisfying sharp snap when creating bite sized tasting morsels. The slow melting, not-too-sweet chocolate started out with bright fruit notes that made me think of both citrus and berries. During the melt, it was as if there were little effervescent bursts of flavor and it finished like a warming port or dessert wine for me.

You can be sure that the next time I find Patric Chocolates in a local store, I’ll be stocking up on more flavors…especially the Triple-Ginger and Red Coconut Curry which won awards in 2016!

Even though the online store is closed until the next chocolate bar release, check out http://patric-chocolate.com/ for more information about the 10 year history of the company + their philosophy on sustainability practices. As a respected leader in the burgeoning craft chocolate movement, Alan also provides chocolate consultation services!

O is for Only Child Chocolate Co.

Several months ago, I saw a “flat lay” of a variety of chocolate bars on someone’s Instagram feed and was captivated by the endearing hedgehog graphic of an unknown-to-me bar. Luckily, the post hash-tagged that chocolate by name so that I could search them out for myself! After reading the “backstory” of each bar on Only Child Chocolate’s website, I knew I had to try their trio of inclusion bars with adorable graphics & even cuter, pun-inspired names!

Since this purchase was made during the summer heat, owner Yana Yakhnes sent me a sweet, detailed email to ensure that I was aware of all the caveats of shipping from Portland, Oregon to Southern California. I assured her that I would be home to greet the mail carrier and that the chocolates would be well cared for once they arrived to me. What a thrill to receive the chocolates just a couple of days later…she had thoughtfully included a few bonus nib-topped solid chocolate heart bonbons + a colorful fringed, party paper blowout (think of a vintage noisemaker toy that doesn’t actually make noise!) Receiving that package brightened my day & was the perfect way to start the weekend 🙂

Hedgehog in the Fog (34% white choc with bergamot & black pepper)

This bar was named after a Russian cartoon where the two animal characters (a hedgehog and bear) would search for each other in a misty forest so that they can have tea together. This particular hedgehog must be drinking an Earl Grey tea since bergamot oil is what gives Earl Grey its distinctive taste.

The thick plain brown cardboard outer box is completely wrapped by a sticker with the eye-catching graphic on one side and the ingredients/informational details on the other. Since that sticker covers the flaps of the box, I needed a knife or letter opener to slice open the package so as to preserve the sticker intact…a minor inconvenience that most people probably wouldn’t notice or care about.

The four rectangle bar is wrapped in a re-sealable plastic sleeve and upon opening that, lemon was the predominant aroma (I’m so surprised that I didn’t sneeze when sniffing the cracked black pepper inclusion side!)

I always thought of bergamot as an orange-y flavor, so I decided to do some research on this citrus fruit. In case you’re interested too, here is a link to an article with more information.

Ordinarily I’m not a fan of white chocolate…this not-too-sweet bar was creamy & smooth, with just the right amount of cracked black pepper to provide a gentle back-of-the-throat lingering heat. While taking photos, I had to remind myself that this was not a savory white cheddar cheese 😉

Rosemary and Ginger Walk Into a Bar (38% milk chocolate with rosemary & candied ginger)

How can you not smile when looking at the slender sprig of rosemary and the ginger rhizome enjoying a cocktail together on the front of this packaging?

Like the white chocolate bar, the inclusion side of this bar is so photogenic, with its mostly evenly distributed clusters of crumbled candied ginger sitting atop rosemary-infused milk chocolate.

During the first couple of bites, I tasted and smelled mostly rosemary (which is a pleasant aromatherapy experience in itself!) The distinctive tangy “bite” of the candied ginger seemed to be cumulative & made itself known soon enough. While ginger might be a divisive ingredient, it is personally one of my favorite flavors. In my opinion, the creamy, smooth milk chocolate flecked with earthy rosemary paired well with the savory candied ginger. There are so many culinary and herbal benefits to rosemary and ginger…maybe this bar should be considered a “health food”?! ;-p

The Sun and the Sea (70% Venezuelan dark chocolate with sunflower seeds & sea salt)

Saving the best for last!

Upon removing the bar from the packaging, it was obvious why sunflower seeds were listed as the first ingredient 🙂 This bar reminded me more of a thin Rice Krispies treat than an inclusion bar!

It seems like generous handfuls of unsalted roasted sunflower seeds were coated with dark chocolate, formed into a bark/slab and dotted with quick melting large sea salt crystals.

I didn’t really notice olive oil, though it’s listed as an ingredient. Maybe this helped to keep the bar shiny and smooth? While it was hard to isolate the chocolate from the seeds themselves, I certainly didn’t mind as I munched away blissfully and tried hard not to eat the entire bar in one sitting!

Paraphrasing from the website, these unexpected flavors seize you by the hand and take you on a joyful adventure. To learn more, check out: http://onlychildchocolate.com/

M is for Map Chocolate Co.

Maps are multi-faceted. They can evoke memories of journeys from the past, they can open up a whole new world of places you have yet to explore and can also serve as a guide to help you find your way while on your present path.

“M” week is finally here! This is one of the bars that I have been eagerly awaiting for MONTHS! When I first started using Instagram at the beginning of the year, I was mesmerized by gorgeous photos of Map Chocolate’s square bars. If I’m honest with myself, I might have designed the whole Eating the Chocolate Alphabet project simply as an excuse to try this chocolate brand for myself!

Since this chocolate wasn’t available locally, my only viable option was to visit Map’s website to make my selection. It was such a treat to scroll through more mouth-watering pictures and smile while reading each bar’s unusual and unique name. In the end, I selected one inclusion bar (Still Life with Pi: a renaissance of candied orange peel & vanilla seeds / Belize 65%) + one bag of hot chocolate mix. (Let me tell you, it’s been such a challenge not to indulge in a cup of cocoa, I’m so glad that the self-imposed moratorium is finally over…stay tuned on Instagram for that!)

It’s evident that much care and thought have been put into each small detail, including the packaging. Rather than revealing itself too quickly, this chocolate bar arrived packaged like a small gift to be unwrapped.

The simply folded plain brown tissue paper, adorned with a bit of gold ribbon, was kept closed with a small black sticker emblazoned with an “M” in gold calligraphy amongst a cloud of decorative curlicues.

I was especially touched by a personalized, handwritten note on the back of a small map square tucked into the ribbon at the back of the package.

Once that layer was removed, an old world style map peeked out from the sides of a simple, yet elegant outer sleeve providing ingredient information.

The clear sticker used to keep the sleeve closed exhorts you to “find open roads” and begin an exciting adventure! 🙂

Sliding the map-wrapped bar from the sleeve, I saw a familiar sight! An aerial view featuring the colonnade and piazza of St. Peter’s Basilica, an Italian Renaissance church in the Vatican City, the papal enclave within the city of Rome. This map transported me back to my 2009 trip to Italy and a treasured photo that a friend took from the top of the dome, overlooking the city below.

As I peeled away each layer of protective packaging, the heady chocolate aroma was both enticing and intoxicating. After months of waiting and worrying, would the square be broken into pieces or perfectly intact? Now came the moment of truth! I delicately unwrapped the final layer of coated white paper to reveal a pristine shiny square which brings back memories of the Moorish tiles I saw at the Alhambra in Spain during my first European trip as a teenager.

Maybe it’s me…but from within the 12-pointed star (which is said to depict completeness), I can almost see the outline of the Castel Sant’Angelo, which was also on the map of Rome.

In an interview, Mackenzie Rivers (Map Chocolate owner and chocolate maker) revealed that this Belgian-made mold is called “Scheherazade” – as in the storyteller of “One Thousand and One Nights.” This seems to go well with a quote that was included as part of the non-traditional tasting notes page: “…chocolate carries an amazing story of cultivation, travel, wild places, people, birds landing amongst its leaves, rain falling, farmers tending it, and mouths tasting it. every bite the story unfolds.”

The reverse (or inclusion) side is equally complex with the combination of slightly chewy vanilla seeds, crunchy candied orange peel and tiny perfectly shaped sugar crystals.

It seemed like such a shame to break the bar into pieces, but it had to be done! Not surprisingly, the same adjectives can be used for both the mold and the chocolate itself: overlapping, interlaced and intricate. Biting into the smooth & creamy chunks, there were long lasting layers of flavor as well as bright/tart fruit notes.

In the words of Mackenzie: “this bar is about coming full circle, by way of the meandering tangent.”

With my apologies, here are some of my thoughts on the reason for choosing “Pi” as part of the bar’s name (with help from an online article from wonderopolis.org):

“Pi is an irrational number, which means that its value cannot be expressed exactly as a simple fraction.” Since taste is very subjective, it would be impossible to create a definitive, one-size-fits-all description for any chocolate bar. Therefore, just like there is no end to Pi’s decimal places, there is an infinite number of ways to encapsulate the experience of tasting chocolates.
“Since circles can vary in size, yet they all retain the same shape, ancient mathematicians knew there had to be a special relationship amongst the elements of a circle. That special relationship turns out to be the mathematical constant known as pi.” I’d like to think that, regardless of each person’s history/backstory, chocolate can be the connection that unifies us all.

To find the chocolate bar that “speaks to you” and begin your own adventure, check out: http://www.mapchocolate.com/

Bonus “L” bar – L’Amourette Chocolat

The origin of L’Amourette Chocolat sounds just like a romantic movie plot (and if it isn’t one already, it should be)!

A young chocolatier’s love is unrequited, so he travels the world to forget the woman of his dreams. While in Paris, he visits a used bookstore and purchases a book called “Practical Magic.” After reading about aphrodisiacs and magic rituals, he experiments with different chocolate recipes until he finds the most intriguing one. With a bouquet of flowers and this special chocolate bar, he proposes to his sweetheart and she accepts after eating a single piece of decadent chocolate. And so begins this “love affair.”

What attracted me to this 72% Noir chocolate bar? Well, I couldn’t resist its bright/colorful packaging with vintage-inspired artwork + I had never seen a bar with pomelo peel. Until today, I thought that “pomelo” was just an alternate name for “grapefruit” – so reading this article was an eye-opener. Pomelo (the largest fruit in the citrus family) is considered the ancestor of the grapefruit since pomelos are a natural (non-hybrid) citrus fruit, whereas grapefruits are a hybrid between an orange and a pomelo. One of the main differences between these fruits are their peels. Pomelos have thick, pebbly, soft skins, while grapefruits typically have thinner, smooth skins. To maintain the true taste of the pomelo peel, L’Amourette candies them naturally, without sulfur dioxide.

Sometimes it’s easy to overlook small details upon first glance. Such is the case with the various citrus wedges that are printed on the front and back with spot high gloss UV varnish. You have the hold the package just so and in the right light to fully appreciate these images that hint at the flavor of the bar inside. I wonder if the rest of the bars in the Art Noveau line have the same type of design element?!

There was a heft to this chocolate bar, so upon removing the 10 segment tablet from the shiny blue-ish green foil inner wrapping, it came as no surprise that the mold they used was a little thicker than usual. The domed shaped segments make me think that this mold could serve a dual purpose, if they wanted to make filled chocolates. While this bar had a glossy finish, there were a few remnants of bubbles on the surface. Each of the segments have the company logo embossed on them: a romantic cursive script font within a stylized heart.

Due to the thickness of the segments, it was a little difficult to break them in half. However, there was a medium to dull snap once I was able to do so. It’s difficult to fully describe the aroma of the blend of Rio Caribe and Carenero Superior beans from Venezuela: it reminded me of a freshly-made gourmet hot chocolate with warm nutty spices…I wonder if the Bourbon vanilla beans and cocoa butter had anything to do with this?! Both of these cacao beans have distinct characteristics. Carenero Superior beans are known for a lighter flavor while also being more bitter and less earthy, though they still have complex, yet delicate, woody and flowery notes. Rio Caribe beans, on the other hand, are reported to be less complex and exhibit sweet, rich earthy and fruity notes. Overall this blend produced a not too sweet bar that hinted at bitter notes without being harsh. Some would say that this is not a complex bar, but I found it to be very enjoyable since you could savor both the chocolate itself and the other ingredients without being distracted by the separate elements.

Even though a segment might outwardly appear not to have any candied pomelo peel, you will be rewarded with a tangy morsel whether you let it melt slowly or chomp into it. I personally prefer the “chomping” method since that seems to release more of the lightly roasted flavor notes. While the packaging says that this bar was produced using a 36-hour conching process; the texture was not the silk-smooth that I was expecting, it was slightly coarser, though not really gritty either.

If Hollywood ever decides to immortalize Andre V’s story, which actors should portray him and his wife and, more importantly, will that secret chocolate recipe ever be revealed?! 😉

To see their various chocolate lines and discover if they are available in your area, please visit: http://www.lamourettechocolat.com/

L is for Lillie Belle Farms

Call it the “hand of fate” or serendipity…sometimes plans fall perfectly into place in the most unexpected ways!

Lillie Belle Farms Handmade Chocolates was on my “short list” of chocolates since the very beginning stages of the Eating the Chocolate Alphabet project. When it proved difficult to locate their chocolate locally, I decided to substitute them with another “L” chocolate (check back later in the week for that bar!) Recently on Facebook, there was a funny exchange between Estelle Tracy of 37 Chocolates and David Menkes from LetterPress Chocolates as they joked about what might be featured for this particular letter. Being from the Los Angeles area, it would make sense for me to select LetterPress; but alas, I wanted to concentrate only on new-to-me bars! (Sorry 🙁 ) However, after reading David’s comments, my enthusiasm for Lillie Belle Farms was renewed…but I didn’t really want to deal with summertime shipping issues. Then, an unexpected opportunity presented itself when I discovered that a friend would soon be driving back to Southern California from Oregon! What would I do without supportive friends willing to act as “chocolate couriers” for me?! 🙂

So, that is the story about how it came to be that I could share this Limited Edition, Hand Crafted Stella Blue bar with you!

Initially, I assumed that this chocolate bar was named for one of the primary ingredients. It surprised me to discover that, like several of their other chocolate bars, Stella Blue was inspired by a Grateful Dead song. In fact, when you visit the Lillie Belle Farms website, you will find that the descriptions of many bars include a YouTube link to a Grateful Dead performance of their namesake.

As a rule, I generally avoid blue (or veined) cheeses because of their overwhelming pungent flavor and, whenever possible, I choose to indulge in dark chocolate…so what am I doing with a milk chocolate (50% cacao) that has been flavored with Rogue Creamery Blue Heaven powdered blue cheese?! All I can say is that while this flavor combination might not sound good on paper, keep an open mind – your taste buds will definitely thank you for taking a risk! Besides, who could resist the eye-catching, psychedelically colored packaging?

The outer packaging looks like a cross between an envelope and a box with corners that can be tucked in so that it stays closed. To me, it always feels like I’m unwrapping a special present when the chocolate bar is meticulously wrapped with shiny foil.

Inside the inner foil wrapper was a slender rectangle adorned with their company name and two flowers on either end. After reading about how Jeff Shepherd started Lillie Belle Farms, I wanted the flowers to be hibiscus or plumeria to honor his time living in Hawaii; but I believe that these are lilies, which echo the company name (which happens to be a combination of his daughter’s and wife’s names).

Unwrapping the gold foil, there was a faint tangy buttermilk aroma, but there wasn’t the telltale smell of blue cheese. Given my dislike of blue cheeses, I braced myself before biting into the chocolate chunk, but really there was no need for that! Blue Heaven is a proprietary blend of powdered Oregon Blue, Oregonzola, Crater Lake Blue + special reserve blues which imparts the pure essence of all the Rogue Creamy blue recipes combined while having a milder/dialed back intensity of flavor. Paired with naturally fruity Madagascar cacao beans, these ingredients produced a super creamy and smooth mouthfeel as well as a flavor rich in umami. Had this been a “blind tasting,” I would have said that cheese was a component, but I definitely wouldn’t have been able to pinpoint blue cheese.

While accolades are great (Jeff Shepherd was chosen as one of the inaugural top 10 chocolatiers in the United States by the Dessert Professional magazine in 2009), I really like this quote from the now-defunct CocoAroma magazine:

“Artists don’t really care if you think they’re good (although I’m sure compliments don’t hurt). I think what artists—especially fiercely individualistic artisans like Jeff who create truly original work—are really searching for is a connection, a shared experience, with their audience.”

Once you try their chocolates, you’ll agree with this line from another Grateful Dead song lyric which appears on the side of the outer packaging: “Life may be sweeter for this…”

To plan a visit to their factory or to learn more about their various chocolate delights, check out: http://www.lilliebellefarms.com/

Jade Chocolates, Part 2

Krakatoa is one of thousands of volcanic islands that makes up the nation of Indonesia in Southeast Asia. The 1883 eruption was cataclysmic, unleashing huge tsunamis which killed tens of thousands of people. According to Wikipedia, “The explosion is considered to be the loudest sound ever heard in modern history.” The LiveScience website says “Barographs around the globe documented that the shock waves [from the eruption] in the atmosphere circled the planet at least seven times.” That’s certainly quite a name to live up to!

This 63% bittersweet bar with lemongrass oil and cracked black pepper, aptly named after this volcanic island, is a “sleeping giant” in terms of flavor. At first, the black pepper wasn’t overwhelming to me, unless I isolated a peppercorn granule & chomped down on it, unleashing a warming explosion in my mouth. However, as I continued eating a couple more pieces, I realized that the black pepper had a long lasting/lingering after taste that was quite potent, but not unpleasantly so.

Each time I see this mold comprised of 8 topsy-turvy “tiles” adorned with a leaves and flowers, I think of a childhood block puzzle that was left unfinished.

Unwrapping the bar from the colorful Nepalese handmade paper outer wrapper and the plain wax paper like inner wrapper, you immediately smell the refreshing citrusy aroma of lemongrass oil. The chocolate itself has a creamy texture despite not having any dairy. I like to challenge myself to pinpoint tasting notes of the base chocolate; but this time, I couldn’t get past the primary lemongrass flavor. Even though I was a little disappointed not to find information about the country of origin for this chocolate on either the packaging or the website, after reading this fun interview from 2014, it sounds like owner Mindy Fong uses Guittard or Valhrona for her confections, so maybe a Madagascar origin bean could have been used?!

When you’re ready to take a flavor adventure to the Pacific Islands, check out: http://www.jadechocolates.com/

J is for Jade Chocolates

Even though I’m still recovering from a summer cold, I didn’t want to delay tasting & posting about this uniquely flavored chocolate bar. Later in the week (yippee…there will be a “bonus” bar this week!), I’ll post about the 2^nd chocolate that I purchased from Jade Chocolates, so that I can properly do justice to the flavors in case my taste buds are still returning to “healthy” mode.

Though this is the 10^th letter of the Eating the Chocolate Alphabet series, I’m already thinking about “round 2”! I’m toying with the idea of selecting chocolates with unusual ingredients for each letter of the alphabet (think “A” is for amaranth, for example). If I follow through with that, I’ll be regretting this week’s choice since the bar below has an incomparable “Y” ingredient…keep reading & you’ll see what I mean!

In Tagalog (the language of the Philippines), “mahal” (as a noun) means LOVE…so it makes sense that this bar includes three ingredients that are considered aphrodisiacs: cinnamon, dark chocolate and ylang ylang – see what I mean…how am I ever going to beat that for a “Y” ingredient next round?!

Jade Chocolates is located in San Francisco, California and is known for their Asian and Pacific Island influenced chocolates. Mindy Fong, owner of Jade Chocolates, is half Chinese and half Filipina, so she knows just how to evoke the flavors of these countries by blending teas and spices to her chocolates. To read more about her inspirational entrepreneurial story, check out this interview from 2012: http://untemplater.com/business/entrepreneurship/interview-with-the-founder-of-jade-chocolates-a-prosperous-career-change/

There is a simple elegance to Jade’s chocolate bar collection. Each bar is wrapped in handmade Lokta Paper made from the inner bark of an evergreen shrub that is indigenous to the mountains of Nepal. I find it fascinating that the lokta plant self-regenerates every 5-7 years, so harvesting does not affect the ecology of the area while also providing a stable income to the lokta farmers. There is a narrow, low-resolution, slightly pixelated informational sticker keeping the outer wrapper closed, but thankfully it peels away fairly easily from the paper itself. Inside, the bar is wrapped by a plain wax paper-like rectangle. The mold that was used looked very familiar, since it’s the same one that was used for the “H” chocolate that I featured a couple of weeks ago.

Just unwrapping the bar, I was greeted by the exotic, delicate, floral perfume of the ylang ylang oil that was used. No wonder these flowers that are native to the Philippines are used in therapeutic essential oils! Just the aroma put me in a relaxed mood/state of mind. The bar itself is fairly thick and not easily broken into segments. There was a dull snap and when the bar broke apart, I could see small pieces of toasted coconut.

These tiny nuggets added a crunch to the creamy smooth mouthfeel and the warming Indonesian cinnamon. I can only imagine this as a hot chocolate mix. That flavor combination would be my ultimate definition of “hug in a mug” 🙂

Unfortunately, I wasn’t able to find a country of origin for the 72% bittersweet chocolate that was used. Regardless, I think that the fruity, lightly earthy/citrusy flavor paired well with the rest of the ingredients. To me, the flavors all complemented each other very harmoniously.

In an interview, Mindy mentioned that the name “Jade” was chosen since it is an auspicious symbol and form of good luck. To read more about the company & see more of their product line, check out: http://www.jadechocolates.com/

Tune in later in the week when I feature a 2nd Jade Chocolates bar!

I is for Izard Craft Chocolate

Some letters provide more of a challenge than others (“Q” & “Y” have been particularly elusive, so far)! So, when I noticed Izard Craft Chocolate on the feed of a fellow Instagrammer, I jumped at the opportunity. The company was unfamiliar to me + I was intrigued by both the name and the fact that they were located in Little Rock, Arkansas. (I’m sure that there is chocolate made in every state in the Union, but this was the first time I had heard of a bean-to-bar maker in that state.) That elation turned to concern when I visited their website & saw “sold out” on most of their products. Undeterred (you will never know if you don’t ask), I sent off an email inquiring if there might be 1 or 2 remaining bars that I could purchase. I was thrilled to quickly receive a note back from owner Nathaniel Izard asking which of their 4 flavors I would like to purchase. Below are the two that caught my eye the most.

First off is Chimelb Microlot Guatemala (72%)

The motif of the outer wrapper makes me think of cacao beans that have been split in two for a “cut test” – though, as far as I know, beans don’t come in turquoise/aquamarine! 😉 The paper that was used is luxuriously thick, reminiscent of the packaging used for Mast Brothers Chocolates. The informational “sticker” keeping the flaps closed in the back also has great woven texture…my only complaint is that it’s hard to unwrap the bar without destroying either the sticker or the outer wrapper. Upon opening the wrapper, I noticed that this paper is double sided/reversible! Is it wrong for me to want to keep this wrapper to use as a background for future photos?! It’s as if the gold foil wrapped bar is wearing a kimono, though the pattern calls to mind India or the American Southwest.

Finca Chimelb Microlot is a private farm located in Lanquin, Alta Verapaz, Guatemala (“Finca” means ranch or estate. “Chimelb” seems to be a word in the K’iche Maya language of Guatemala; though try as I might, I wasn’t able to find a translation).

Upon opening the wrapper, I encountered an earthy, almost leathery, aroma. It was also a bit wood-like, reminding me of a barrel or cask. I was surprised to see a lighter brown color, since this is a 72% dark chocolate.

The Izard label says that they roast the beans more lightly, so maybe that accounts for the particular hue of reddish brown. There were no imperfections to be seen on this matte finish 24 rectangle bar.

This 3 ingredient bar (cacao, sugar & vanilla) was easy to segment, though there was a dull snap & it didn’t really break apart evenly along the “score” lines – but that makes for abstract art in its own way.

The mouthfeel was extremely smooth, likely due to the longer conching time. The flavor started off woody, was sweet/fruity in the middle and then ended on a slightly astringent note. Definitely a unique taste, one that grows on you over time.

Next was the Icelandic Sea Salt (70%)

This outer wrapper reminded me of a 1900s era men’s bathing costume or a sailor’s striped shirt (it’s too bad this wrapper wasn’t double sided too). It was a nice “nautical” touch given that the flake sea salt is hand harvested from the icy waters of the Norwegian Sea and then evaporated using the heat from nearby geysers in Reykjavik, Iceland. This type of salt grain seems to dissolve very quickly while enhancing the flavor of the chocolate without overwhelming it. I think it also provided a nice crunch element and a hint of briny aroma.

This 24 rectangle bar also had a dull snap, but was easier to segment evenly along the “score” lines. There was a pleasant grassy, almost hay or grain-like scent. Although neither the packaging nor the website lists the country of origin for the cacao used, another source indicated that the beans came from the Maya Mountain Co-op in Belize. Belizean beans are known for their naturally fruity taste. It was hard for me to pinpoint a particular flavor, though peaches, plums or cherries came to mind while savoring this chocolate. I was pleased that it was less astringent than the Guatemala one and had a smooth, creamy mouthfeel despite this being a vegan/dairy-free chocolate.

Izard started out in 2014, so I can’t wait to see what is in store for the future based on my initial experience with them. Check out their website for more details: http://www.izardchocolate.com/

Bonus “F” bar – Fine & Raw Chocolate

Woke up this morning to discover that it’s “World Chocolate Day”! Originally, I wasn’t going to post this bar until tomorrow, but I couldn’t pass up the opportunity to celebrate alongside other chocophiles. Made in Brooklyn, NY by a chocolate maker originally from South Africa, shipped from Canada, using lúcuma (a subtropical fruit from South America) as a flavoring…yeah, I think that qualifies as “world” chocolate, don’t you?! 🙂

It’s funny that once you hear about something new, you discover it popping up all over. Was it hiding before then or do I now have a heightened awareness for the word?! That’s what it’s been like for me with lúcuma. Thanks to Josh Rubin from Chocexchange for suggesting this intriguing and unique bar! Since purchasing the bar, I’ve seen people in both the UK and Peru mentioning this fruit, but having a hard time describing the taste. One person said to me…you’ll have to taste it for yourself. Well, today is that day! You’re probably saying to yourself, “Tell us what it tastes like already!” Sorry, you’ll just have to wait in suspense for a little while longer, so continue reading! 😉

In keeping with the “raw” aspect, the bars are wrapped in recycled brown Kraft paper printed with non-toxic, vegetable based ink. Fully unwrapping the outer packaging, you see a leaf + flower designs as a nod to nature.

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Fine & Raw uses low heat to keep the raw vitality and nutritional value of chocolate as a superfood. They also use coconut (palm) sugar instead of refined sweeteners. Using alternate sugars lets the true flavor of cacao to shine through without masking the taste.

I almost felt guilty opening the gold foil wrapper, since I knew I could never reproduce the precise origami-like folds.

This is when I first encountered the enticing and exotic aroma of this bar. There was a soft (almost powdery) vanilla scent. They use whole ground vanilla, which I assume means the pod in addition to the seeds; that seems to add a new depth of flavor than I’ve experienced before.

The bar was comprised of 10 fairly thick (~10mm) rectangles that were almost square (about an inch in length). When I broke off a couple of pieces, it was then that I discovered that the bar wasn’t completely even. Instead of flat rectangles, these reminded me of trapezoids! Not sure if these pictures will show you what I mean, but I tried to capture it as best as possible.

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I assume this anomaly was unintentional. Maybe they were using a different mold than usual, since other pictures on their website show a bar with 5-6 elongated rectangles. That might explain the interesting swirl on the front of the bar.

I also experienced that phenomenon when I removed my chocolates from the mold too soon.

Anyway, this is the moment you have been waiting for…

Upon biting into the chocolate morsel, I was so surprised to taste TOASTED MARSHMALLOW! Other sources say that lúcuma tastes like maple syrup or butterscotch, but it was definitely marshmallow for me! The chocolate didn’t melt easily in my mouth (I wonder if this was from the cacao butter), had a slightly gritty mouthfeel (I suppose they didn’t conch/refine this for long to keep things “raw”) and had a slight aftertaste (I wasn’t able to discover the country of origin for the cacao beans, so maybe this was the natural characteristic coming through).

Overall, I really enjoyed this 67% dark chocolate; but don’t take my word for it, taste it for yourselves!

Happy World Chocolate day! How will YOU celebrate it?

To learn more about Fine & Raw’s mission to save the world through silliness and chocolate, go to: http://fineandraw.com/

Category: US chocolate