Tag: bean to bar

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

Equal Exchange

Rogue Chocolatier

Somerville Chocolate

Taza Chocolate

Vivra 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!

U is for Uyuni Salt

Rather than experience Mardi Gras in chaotic Rio de Janeiro (Brazil), one of my adventurous friends decided instead to travel to Bolivia for their version of carnaval. While on a side trip, she posted awe-inspiring pictures to Facebook of this 4,000 square mile desert-like salt flat in the Andes of Southwest Bolivia that is transformed into the world’s largest mirror during the rainy season! It’s hard to tell where the sky meets the earth.

Why do I mention all this? Well, up until now I had struggled to find a “U” inclusion ingredient and, as luck would have it, this particular salt flat is called Salar de Uyuni! The word uyuni comes from the Andean Aymara language (which is spoken by about a million people in Bolivia and Peru) and means “enclosure” (like a pen in which you would keep animals). I was thrilled to discover that two of the bars from the El Ceibo assortment she brought back just happened to include this uyuni salt!

Apologies in advance for the quality/clarity of the photos, California “May Gray” (and upcoming “June Gloom”) wreaks havoc since natural/filtered sunshine is so much better than LED or halogen lighting!  

Andean Royal Quinoa & Uyuni Salt (75%)

Just opening the heat-sealed metallic pouch, I could immediately see the generous amount of puffed quinoa inclusions bursting out from the “back” of the bar despite some chocolate dust and scuffing that marred the, otherwise, shiny finish on the front of the bar.

There was a sharp snap and the bar smelled fruity, which was unexpected since other Bolivian chocolates I’ve tried had a different aroma. Taking a bite, I anticipated a crisp crunch; however, these tiny orbs were chewy and a bit stale (the “best by” date had elapsed even before I received this bar).

Overall, the slow/even melt resulted in fruity notes rather than the earthy taste that is common for this origin. Surprisingly, the bar was not salty; so either there wasn’t much added to the bar or it was simply enhancing the flavor in a behind-the-scenes “supporting role.”

Cocoa Nibs & Uyuni Salt (77%)  

This mini bar had some ghosting and cosmetic blemishes, but had otherwise traveled well. Segmenting the rectangles into tasting morsels with a sharp snap, there was a roasted aroma at the breaking point. The malty/fruity, slow/even melt was punctuated by crunchy, slightly bitter cacao nibs and the occasional burst of the uyuni salt. Try as I might, I wasn’t able to isolate the salt crystals in my mouth.

According to an article by food-critic Mimi Sheraton, uyuni is said to have an intense deep-sea salty flavor with a slight flush of bitterness. To me, the chocolate with the visible salt crystal tasted sweet rather than briny…wonder if that’s because of the interaction with the other ingredients?!

Once again, I’m so very grateful to friends who think of me on their foreign trips. Who would have thought that a travel souvenir could be so helpful to my Eating the Chocolate Alphabet adventure!

To learn more about the chocolate assortment that these bars came from, check out: http://www.elceibochocolate.com/

50 States Collaboration – Nevada / Hexx Chocolate & Confexxions

Even though these chocolates have been in my stash since mid-April, I’ve been dragging my feet on tasting & posting them, partly because of the quantity (6 milk & 5 dark) and partly because I wasn’t sure how to execute my vision of a large tic-tac-toe game to pay tribute to the Xs that appear on each of the bite-sized morsels (maybe it’s just me, but the logo looks like a stylized, sideways hashtag). With the dwindling number of states “assigned” to me for this collaboration project, I could no longer procrastinate! So, apologies in advance since this set-up doesn’t really match my mental picture 🙁

When I discovered that an Instagram friend was visiting Las Vegas, I immediately jumped on the opportunity to request that he visit Nevada’s only bean-to-bar maker and purchase some chocolates on my behalf to save on warm weather shipping charges. Rather than choosing from the different countries of origin (or type of chocolate), he opted for one of each flavor that was available (NOTE: at that time, Venezuela was only available in milk chocolate in this 0.25 oz. “taster” size).

One of the things that I noticed about the mini heat-sealed pouches was that the milk chocolate ones (which were all 47% cacao content) had a “drippy” design while the dark chocolate ones (which varied in cacao percentage from 70-74%) had a solid rectangular color block. Also, the “forward slash” of each X matched the color coded wrapper.

Personally, I would have liked more information imprinted onto these wrappers, since it wasn’t until afterwards that I learned that the dark chocolates were made with just two ingredients: cocoa beans and palm sugar while the milk chocolates were made with five ingredients: cocoa beans, palm sugar, milk powder, ground vanilla beans and cocoa butter.

Overall, it seemed that the milk chocolate “traveled” better since there was less chocolate dust marring the surface vs. the dark chocolate. However, the milk chocolate all smelled very similar to each other: an industrial plastic-like aroma that reminded me of mass-produced candy rather than the bean-to-bar craft chocolates shown on their website. Speaking of which, this “tasting” size doesn’t appear on their website and all the bars available online are packaged in cardboard boxes, so maybe these issues have since been resolved.

If you haven’t noticed already, these small chocolates are all six-sided (hexagonal)…a visual representation of the company name, get it?! 😉 From what I’ve seen online, the mold for their full-size chocolate bars form a “honeycomb” shape composed of multiple hexagons.

In each case, I tried the milk chocolate first and then the corresponding dark chocolate (if there was one). I also tasted the dark chocolates in ascending order of cacao percentage. Below is a summary of my thoughts. Too bad I didn’t find this online “tasting menu” with descriptions of the flavor notes BEFORE my own sampling. Wonder why the Dominican Republic origin isn’t part of the online tasting menu!

Venezuela (Ocumare)

Some cosmetic defects, medium snap, grassy smell, creamy, reminded me of a milkshake, even melt, lightly grainy/almost “sticky” mouthfeel

Peru (Marañón Pure Nacional)

Milk: Minimal dust, soft snap, taste reminded me of a powdered hot cocoa mix, creamy yet sticky mouthfeel

Dark (70%): Some dust, sharp snap, slow to melt, bitter in comparison to the milk, roasted/earthy/fruity flavor, thick/not smooth mouthfeel

Tanzania (Kokoa Kamili)

Milk: Air bubbles & dust marring surface, medium snap, smelled like fresh baked brownies, yogurt-like tang, thick milky mouthfeel

Dark (70%): Lots of dust, dry/brittle snap, initially tasted like a hard cheese that changed to fruity/berry-like, astringent/chalky aftertaste

Dominican Republic (Oko Caribe)

Milk: Shinier/less dust than others, though still had air bubbles on the surface, sharp snap, dry appearance, tasted like a caramel or powdered hot cocoa mix, not smooth mouthfeel, back-of-the-throat acidity

Dark (71%): Also shinier/less dust than others, sharp snap, dry/chalky, tasted fruity/citrusy, astringent aftertaste on tongue

Ecuador (Camino Verde)

Milk: Shinier, less dust, some scuffing & air bubbles, brittle/crumbly snap sending shards flying everywhere, very sweet, caramel taste

Dark (73%): Minimal cosmetic defects, sharp snap, smelled fruity like plums, lightly roasted/nutty flavor [THIS WAS MY FAVORITE]

Madagascar (Sambirano Valley)

Milk: Dust, ghosting & air bubbles marring surface, dull snap, dry/chalky appearance but tasted creamy, too sweet & lightly “sticky” mouthfeel

Dark (74%): lots of air bubbles, smelled fruity (like ripe berries), tasted like burnt toast or lightly vegetal, chalky mouthfeel

Next time I visit the Las Vegas, I plan on taking a factory tour and re-sampling these small-batch, single origin bars to determine if the taste and smell were transit related. Besides, based on the side panel of their shopping bag, it looks like there is PLENTY to do, see & eat! 🙂

If you’d like to learn more about Hexx Chocolate & Confexxions, check out their website: http://www.hexxchocolate.com/

Remember to follow the Time to Eat Chocolate blog to hear about the next stop in the “50 States” project…we’re almost reaching the end!

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

T is for Turmeric

When fellow chocolate blogger Victoria Cooksey interviewed WKND Chocolate maker Lauren Heineck back in March, she asked: “When selecting a chocolate bar to try what influences your purchase?” If you’ve been following Eating the Chocolate Alphabet so far this year, you’ll realize that Lauren’s answer pretty much echoes my own sentiments:

“Distinctiveness goes a long way, and even something oddball I may find endearing.”

While turmeric has been widely used in Southeast Asia for thousands of years, this rhizomatous plant from the ginger family has only started to gain popularity here in the U.S. over the last couple of years. A quick Google search will yield page after page of articles tracking the rise in consumption based on the health benefits. Do you enjoy Indian curries? Then you are already familiar with its distinctive taste and color! Speaking of which, white chocolate bars that go beyond off-white and cream were once considered “oddball,” but seem to popping up more frequently these days. After I saw a photo of Lauren’s “Turmeric of a Goat Thing” bar that looked like “golden milk” in solid form, I knew I had to try this for myself. Many thanks to Lauren for her generosity in supplying me with not one but two variations to sample side-by-side.

Although I loved Lauren’s rustic paper sleeves, the new outer cardboard boxes decorated with botanical illustrations of the cacao plant protect the bars better during transit. I’m very glad she kept the personalized touch by handwriting the descriptions with her calligraphy-like cursive. Maybe it’s just me, but I’d like to see some additional information on the packaging like an ingredient list; though if you look on her website, she very creatively describes the bar in less traditional terms.

Unwrapping the 12-rectangle bar from the re-sealable plastic pouch, I could immediately smell chai tea spices like cinnamon and cloves. Lauren confirmed that white pepper, ginger and cardamom were also included. Despite some chocolate dust and air bubbles marring the matte finish, the ingredients were very well dispersed, producing a uniform golden-brown color with flecks of spices rising to the surface on the front and back as well as being suspended evenly within the bar as well.

At room temperature, there was a soft snap when segmenting the bar, sending tiny fragments flying everywhere (FYI: straight from the fridge, there was a sharp snap and no errant particles!) Popping a piece in my mouth and chomping enthusiastically, I encountered the unexpected…a back of the throat burn and inner ear tingles due to cayenne pepper! Yes, I read other people’s comments about this bar, but clearly I didn’t pay enough attention since I don’t want to be “pre-influenced” prior to my own tasting. When I make golden milk, I always add black pepper since that supposedly helps our body to absorb turmeric more effectively; but how did I miss the word “spicy” until now?! Luckily, the initial kick of heat faded fairly quickly, so that I could continue to sample the bar.

Letting a morsel melt on my tongue there was a thick mouthfeel and a grainy texture while the peppery heat built gradually and was offset by a pleasant tang from the goat’s milk powder that reminded me of a spreadable chèvre.

Until I opened the second bar, made with 40% cocoa butter from Camino Verde (Ecuador), I hadn’t thought about photographing the bars side by side, so I quickly remedied that:

You’ll notice that the row of three rectangles at the top (the “original” Turmeric of a Goat Thing) is slightly darker in color than the half bar (6 rectangles of the Camino Verde). It would appear that the same spice blend ratio absorbed differently in the presence of the Camino Verde cacao butter. Instead of smelling the chai like I did with the first bar, the primary aroma in this case was the powdered turmeric.

While there was the same amount of chocolate dust on the “top” of the bar, there were fewer air bubbles and the surface of the Camino Verde bar felt a little greasy and/or tacky (like a lotion). Maybe my tongue & palate were getting acclimated to the chili or more likely the different cocoa butter had an impact – the “burn” was still at the back of the throat, but this time the top of my palate tingled rather than my ears. Overall, this bar was creamier, smoother, with a silky mouthfeel and the peppery heat seemed less intense. Rather than goat’s cheese notes, this one was grassy and earthy. In my opinion, the turmeric and ginger were able to shine and the rest of the spices were like “backup” singers 😉

Of the two bars, I liked the Camino Verde one best…though to be honest, I have devoured half of each bar already! This is all in the name of “research” and also to prevent catching a cold after being on an airplane this past weekend…at least that’s my story & I’m sticking to it! 😉

I leave you with a favorite quote from Victoria’s interview with Lauren:

“I’m still finding my voice as a chocolate maker, but I do identify as an insatiable chef. Mangosteens from a Bangkok street vendor, baklava in Istanbul, chimichurri from Buenos Aires; I want my creations to be as peripatetic as I am.”

With distinctive “oddball” flavors such as those, I’ll be keeping a close eye on what Lauren creates next! To learn more and to hear episodes of Lauren’s chocolate community building podcast entitled “Well Tempered,” where she highlights other women in chocolate, please visit her website: http://wkndchocolate.com/

50 States Collaboration – Nebraska / Sweet Minou

Last week I was awaiting a delivery from Sweet Minou, Nebraska’s only bean-to-bar chocolate company; so, when a box sporting several Cultiva Coffee Roasting labels arrived, I was a little confused. However, after discovering this informative article from 2015, all the puzzle pieces have fallen into place and things make much more sense to me now! Turns out that when the Cultiva owners opened a new location (called Cultiva Labs), they carved out some space for bean-to-bar chocolate production!

A big thank you to Rebecca Ankenbrand, Sweet Minou’s chocolate maker, for generously sending me an assortment of chocolate bars (and a couple of other goodies you’ll hear about later) for “research purposes” after I contacted her about this “50 states” collaboration project!

Rebecca mentioned to me that Sweet Minou recently rebranded their logo + packaging, so I feel privileged to be among the first to see this round of the artwork and screen printed thick paper wrappers. As you’ll see below, each bar’s sleeve + the informational sticker keeping the fold closed has a different color that seems to tie into a flavor component of the bar. Additionally, the company logo (a cat’s face) is printed in a similar or complementing color. When I first saw the Sweet Minou logo, I assumed that the name was chosen to honor a beloved pet. Maybe my guess wasn’t too far off, since “minou” is the French word for “kitty” and the company name was inspired by Rebecca’s years in France where she taught English and enjoyed tasting many gourmet chocolates.

First up is Bolivia Alto Beni (70% dark chocolate)

This small bar (0.8 ounces) is made from only three ingredients: organic cacao, sugar and cocoa butter. Just removing the 5-rectangle bar from the wax-lined silver foil inner wrapper released a lovely malty and roasted/coffee aroma. While the “top” surface was marred by some air bubbles, chocolate dust and a little scuffing, the vertical and horizontal lines from the mold were crisp and well defined.

Breaking off a tasting morsel, there was a sharp snap and an earthy aroma where the rectangle had been separated from the rest of the bar. During the slow, even melt I tasted light citrus/fruity notes, while “chomping” brought out more vibrant and tangy red fruit notes. Bolivia is my current favorite country of origin and this bar was a fine example, though less earthy in flavor than others I’ve tried.

Next is the Signature Blend + Walnut (70% dark chocolate)

The foil wrapper was bulging out from the paper sleeve, barely able to contain the plentiful inclusions.

My eyes were immediately drawn to the #chocolatetopography comprised of different sized walnut pieces dotted with glistening chunks of amber-colored caramelized sugar that crunched like toffee.

Thankfully most of the inclusions remained intact when turning over the bar to discover that a different mold was used for this larger (1.35 ounce) bar. Despite slight cosmetic imperfections (some ghosting and air bubbles), the “top” surface was mostly glossy and shiny.

Though it was a little difficult to isolate the chocolate from the featured inclusion ingredients, the signature blend was smooth, creamy, not-too-sweet and seemed to have a tang that reminded me of tart cranberries. Don’t judge me too harshly, but there is only a bite or two left of this bar…really, I don’t know what happened! 😉 It was one of those cases where you take a bite, try to pinpoint what you were tasting and then need to repeat the process multiple times since the flavor was a little elusive.

Last of the bars is the Signature Blend + Pistachio (70% dark chocolate)

The colorful purple rose petals and contrasting distinctive green and brown pistachios were sprinkled over the center of the bar. Taking a closer look, the chocolate seemed to change color at the edges of the inclusion ingredients, I suspect this was the oil leeching from the nuts rather than dissolving/deliquescing salt.

Regardless, it was easier to isolate the creamy, smooth chocolate and this time the signature blend was still fruity, but less tangy than the previous bar. To me, the salty nuts added more than the papery rose petals; though when the petals were tasted alone, they were flavorful and aromatic.

But wait…there’s more!!

As an unexpected treat, I also received Mango & Vanilla Bean Cups decorated with a dash of ground turmeric and a few large salt crystals.

My only complaint is that I was unable to remove the dense cup out of the brown paper liner unless I cut the chocolate in half first. The flavorful, creamy, smooth, tropical mango purée flecked with tiny vanilla bean seeds contrasted with the medium-thick chocolate shell (which I assume was made from the same 70% cacao signature blend as the inclusion bars).

Last, but not least, some dark chocolate dipped Chili Mango slices which won Best Dessert Curry at the Lincoln, Nebraska Asian Community & Cultural Center Curry Clash fundraiser event.

The baggie arrived with 4 pieces, but one of them disappeared before the photo session! 😉 There is just the right amount of chocolate to enhance the moist and chewy dried fruit – salty, sweet, savory & lightly spicy. This finger food snack has it all…no wonder it was an award winner!

While Sweet Minou is just starting out, in the two years that Rebecca has been in business, it’s clear that she has a passion for experimenting with different flavor combinations and different bean-to-bar origins. What a thrill to learn that she will be traveling to Haiti later this week for cacao sourcing! I’m grateful that I was able to try so many of her creations & look forward to staying in touch to discover what is next on the horizon!

To learn more and order goodies for yourself, please go to their Facebook page: https://www.facebook.com/sweet.minou.chocolate/

Remember to follow the Time to Eat Chocolate blog to hear about the next stop in the “50 States” project!

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

50 States Collaboration – Minnesota / K’ul Chocolate

When you think about an energy bar or afternoon pick-me-up snack, does the term “bean-to-bar” come to mind? Probably not…but Peter Kelsey, the man behind K’ul Chocolate, might just change your mind about that! K’ul (pronounced “cool”) is the Mayan word for energy, so I thought it would be fun to try the four bars from their Superfood Bar Introductory pack which are each made with 70% bean-to-bar dark chocolate.

First up is “Power” (peanuts & currants + 8 grams of protein in each bar)

This bar is K’ul’s modern twist on the North American slang term for trail mix, aka “GORP” (good ol’ raisins and peanuts). Instead of raisins, they use currants and their peanuts are covered with a protein “shell” made from algavia (a whole algae protein powder). Don’t worry, there isn’t a seaweed or briny smell; the aroma reminded me of freshly roasted nuts like you might find from a street vendor or at a carnival.

The intricate five-sided spiral knotwork company logo is hardly intact on any of the 6 small squares since the featured ingredients are just bursting out from both the front and back of the chunky bar. [As a side note, I’d love to know if this pattern has a name since my research led me down a never-ending rabbit hole of complex Mayan and Celtic inspired crafts.]

I’m pretty sure that these bars are meant to be “chomped” rather than melted. How else would I be able to fully enjoy the crunchy, lightly salted coated peanuts and the chewy, sweet, dried currants?! It was difficult to isolate the chocolate by itself, but it was creamy, smooth and tasted a bit like banana. Not sure if this was “cross-contamination” with one of their other bars (see below) or an inherent flavor note of the chocolate used.

Next is “Electrobar” (which will help to restore your electrolyte balance)

Again, the featured ingredients (dried bananas & toasted unsweetened coconut flakes) are clearly visible on both the front and back of the thick bar, such that one of the squares does not have a recognizable logo!

I liked the generous chunks of chewy bananas & the texture of the coconut strips. Large crystals of Cyprus sea salt are unevenly dispersed on the back of the bar, making some morsels saltier than others (especially if you put the salt side down on your tongue).

The overall flavor is very tropical, though the chocolate itself seems secondary to all the other ingredients.

Next is “Stamina” (to recover from oxidative stress)

Flavored with cranberries, tart cherries, freeze dried pomegranate arils, freeze dried raspberries and maca root powder. All the not-too-sweet fruits worked well together, though it seemed that raspberry and pomegranate were dominant, perhaps because of the longer-lasting seeds.

Last, but not least, “Endurance” (caffeine courtesy of guarana powder)

The crunchy, toasted pumpkin seeds are again coated with the algae protein powder giving them a slightly yellowish appearance while the chewy dried cranberries retained their distinctive jewel red color. This bar is designed to provide “consistent energy to push through the miles.”

I tasted a third of each bar first thing in the morning, before having breakfast…I have to say that I did feel a bit of a “buzz” from the “Endurance” bar within minutes of eating 2 squares.

Love that there is minimal packaging to these single servings. The bars are wrapped with a snug and form-fitting printed plastic “film” with a notched opening at one edge. Each bar is so unique in terms of the flavor combinations and the intended use of the chocolate bar. From the company website: “Chocolate is not candy. Chocolate is food.” So if you are passionate about maintaining a healthy lifestyle while enjoying the pleasure of chocolate, these seem like the best of both worlds!

This Introductory 4-pack is currently $11.99 (including shipping) – limit one per customer.

To learn more about K’ul’s philosophy behind nature’s original superfood and to discover their entire product line, check out: https://kul-chocolate.com/

Remember to follow the Time to Eat Chocolate blog to hear about the next stop in the “50 States” project!

Other chocolate makers in Minnesota:

Meadowlands Chocolate

Terroir Chocolate

Two Ravens Chocolate

NOTE: If you know of any other bean-to-bar makers in Minnesota 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!

Q is for Queen of the Meadow

If you were following along last year, you’ll remember that “Q” was a problematic letter for me. This time, I had more inclusion options potentially available: quandong (from Australia), quinoa, quince and even quinine. However, once I heard about this seasonal Limited Edition Queen of the Meadow bar from Vintage Plantations, I knew I had to find it. Lucky for me, it was available at Chocolate Covered San Francisco!

The aromatic herb “Queen of the Meadow” is also known by other names like “Meadow Sweet” or “Mead Wort” (the latter is descriptive since the spice is commonly used to flavor Scandinavian fermented honey beverages aka mead). I’m not sure if the “Queen” title comes from the fact that it tends to dominate low-lying damp meadows or that supposedly Queen Elizabeth I preferred this herb above all others when it came to scenting her chambers (it’s known as a “strewing” herb, meaning that it would be strewn on the floor to give rooms a pleasant floral aroma).

The packaging art by Brooklyn-based painter Charlotta Janssen looks very much like a botanical illustration showing how the creamy white flowers grow in nature as well as details of the buds, petals and branched cymes (clusters). It’s fun to compare those drawing to the tiny dried flowers that were sprinkled on the back of the bar.

Removing the “chocolate dust” coated bar from the sealed foil inner pouch, I could immediately smell a botanical aroma that reminded me of an herbal tea. While it’s a shame that the bar wasn’t intact, it made it so much easier to show the “back” and “front” details simultaneously.

There was a brittle snap to the thick bar and the chocolate itself seemed a little dry and chalky at the break point.

On the slow and even melt, the gritty texture & mouthfeel was what you would expect from stone ground cacao. Whether melting or “chomping,” there was a subtle nutty flavor since Queen of the Meadow is known to impart a taste like almonds. Overall, the chocolate was not too sweet and at times the flavor reminded me of passion fruit or marshmallows. These flowers are only available in Sweden for two months each year, so I’m very glad that Vintage Plantations has utilized them so uniquely. I hope their Swedish collaboration line continues to expand…can’t wait to see and taste what they will make next!

To learn more about Vintage Plantations, be sure to check out: https://www.vintageplantations.com/

50 States Collaboration – Illinois / Ethereal Confections

This chocolate adventure has been an eye-opening experience in so many ways! Over the past year, it’s been my privilege to taste an eclectic variety of chocolates, expand my knowledge of ingredients/processes/places and “meet” people connected to the chocolate industry/community. One of the things that I most enjoy is seeing how brands change and evolve over time. Such is the case with Ethereal.

Ethereal Confections opened in 2011 by co-owners, Mary Ervin (formerly a graphic designer) and Sara Miller (formerly an interior designer) who met through Mary’s brother, Michael Ervin. When I tried one of their bars last year, the packaging left me wondering if they were still using other people’s chocolate. However, after recently receiving some sample bars from Michael Ervin (who is married to Sara), it’s now very clear that the focus of these two very creative and talented women is producing craft chocolate from the bean. By the way, they have been bean-to-bar since 2013 when they moved from a tiny shop to their current location in the Historic Woodstock Square area of Illinois, ~60 miles north of Chicago.

**While I received the following three bars free of charge, I did not receive any compensation for reviewing their products. The opinions are my own.**

Instead of a cardboard outer sleeve, the bars are now wrapped with thick, textured paper adorned with artwork that remind me of watercolor prints. On the front is a white rectangular informational sticker which peels away easily, such that I will probably re-purpose the colorful wrappers once the chocolate is gone. The folds are kept closed with a thin strip of double sided tape which makes it easy to open and re-close the packaging (another improvement from last year!) The single origin bar weighs in at 2.25 ounces, while the “chubbier” inclusion bars are 2.5 ounces each.

Single Origin – Haiti (70%)

Removing this three-ingredient bar from the light blue foil inner wrapper, I was surprised to see yet another change from last year: an intricate mold with the company logo prominently featured in the center, despite some chocolate dust and air bubbles marring the overall finish.

There was a roasted aroma and a sharp snap, which revealed more air bubbles at the “breaking point.” Rather than a completely smooth texture, the mouthfeel reminded me of melting grainy brown sugar.

Initially, I experienced a sweet, dried fruit flavor (like raisins) which then transitioned to an earthy and lightly astringent finish with a long-lasting, back-of-the-throat, tart taste.

66% Dark Chocolate with Caramelized Almonds, Cocoa Nibs & Sea Salt

The light blue inner foil wrapper could hardly contain this bar’s generous amount of inclusions! Nearly every surface of the back of the bar was covered with crunchy roasted nibs, caramelized almond chunks and enhanced with a sprinkling of sea salt.

Gently turning the bar over to segment into tasting morsels, a few of the inclusions came loose, but the majority remained intact. Again, there were some air bubbles marring the “top” surface, though there were far fewer air bubbles in the chocolate itself.

While it was difficult to isolate the creamy chocolate from the rest of the ingredients, the overall flavor was citrusy, leading me to wonder if Dominican Republic cacao (or a blend) was used.

66% Dark Chocolate with Caramelized Pecans, Smoked Sea Salt & Scorpion Pepper

In 2012, New Mexico State University identified “Scorpion Chili” as the hottest pepper in the world with a heat of 1.2 million Scoville heat units (it’s now considered the second hottest behind the “Carolina Reaper” which, according to some sources, has 2.2 million SHUs!) For comparison purposes: ghost chili is rated at 1 million SHUs, habaneros has between 100,000-350,000 SHUs & jalapeños have a mere 2,500-10,000 SHUs!

I’ve been both curious and apprehensive about trying this bar since I’m a bit of a wimp when it comes to spicy foods. Well, let me tell you, this bar is NOT for the faint of heart since the scorpion bourbon spice blend packs a punch! Popping a few errant “crumbs” of chocolate from the dark green foil into my mouth and (wow!) my lips + tongue were already starting to get numb from the building heat! Being daring, I followed that by “chomping” on a small chunk – now the back of my throat and even ears were feeling the burn. I decided to melt a piece on my tongue to try to isolate the chocolate by itself, I was unsuccessful; but at least the sweet, sugar-coated pecans seemed to tone down the intensity just a tiny a bit.

Next time I’m fighting a cold, this will be my remedy! Thankfully the immediate burst of heat slowly faded to a warm (yet long lasting) tingle at the tip of my tongue and back of my throat. A little goes a long way & I can see adding bits of this bar to a plain vanilla ice cream or a sipping hot chocolate for a kick. I’ve been known to test out chocolate on unsuspecting friends; this time I’ll be sure to give an upfront warning :-0

While researching Ethereal a little more today, I was intrigued to discover that 5-10% of their business over the past few years has come from a growing popular niche market: craft breweries. Here is a link to a 2016 article with more details.

Additionally, it seems that their cafe has something to appeal to everyone. Want tea or coffee beverages? – They’ve got that. How about drinking chocolate? – Yep, that’s covered too! There is even an extensive list of craft cocktails!?! What really had me salivating while reading their menu was the extensive list of chocolate pairings and tasting “flights” that they can provide. Imagine the seemingly endless possibilities sampling from among their more than 20 truffles + wine, beer, cider, whiskey or other spirits. If I lived even remotely close, they might as well forward my mail there, because it would be my 2nd home (or I’d beg them to adopt me as part of the family!) 😉

To check out Ethereal’s extensive product line for yourself, go to: http://www.etherealconfections.com/

Remember to follow the Time to Eat Chocolate blog to hear about the next stop in the “50 States” project!

Other chocolate makers in Illinois:

Noir d’Ebene Chocolat et Patisserie

NOTE: If you know of any other bean-to-bar makers in Illinois 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!

 

50 States Collaboration – Delaware / Double Spiral Chocolate

Back in November 2016, I attended the NW Chocolate Festival in Seattle, WA. While waiting for one of the Saturday educational workshops to begin, I casually chatted with another attendee who just happened to bring samples of chocolate he had recently made and was eager to get feedback from fellow chocophiles. Fast forward 5 months later…imagine my surprise as I was doing online research on the first and only bean-to-bar maker within the state of Delaware, to recognize the face of that same man looking back at me from the “About Us” page on Double Spiral Chocolate’s website! A big thank you to Stuart and Mhairi Craig (co-owners of Double Spiral Chocolate) for sending me samples of three of their bars after returning from one of their origin trips!

At first glance, the light brown outer packaging appeared very plain to me and I assumed that it was just paper made from post-consumer recycled materials. However, in keeping with Double Spiral’s goal to make a global impact not only with their chocolate making process, but also with other aspects of their business as well, the wrapper is actually tree free, carbon neutral, unbleached, biodegradable and compostable paper made from bagasse which is the fibrous matter that is left over after sugarcane or sorghum stalks are crushed to extract their juices. Almost all of the text is printed in black ink, with some spot color (blue on the back for the batch number and orange on the front when there was a 3rd ingredient used for flavoring). Though it doesn’t say so, I’m sure that they are using vegetable based-ink for the printing.

Removing the glossy one ounce bars (which they believe is an ideal daily serving of chocolate) from the wax-lined silver foil wrappers, the first thing I saw was the custom double spiral logo facing me. The back of the outer sleeve wrapper explains the reason why this symbol was used.

The first two bars that I tasted were made with just two ingredients: cacao beans and unrefined cane sugar (also called rapadura, panela or jaggery, among many other names). Since Double Spiral strives to use as few ingredients as possible and ones that are minimally processed, they sweeten their chocolate with raw sugar that is made by evaporating water from sugarcane juice (in contrast, white sugar has a centrifuge step that strips away the naturally brown color and the nutrient rich molasses).

First up: Tanzania 75% (Kokoa Kamili)

This bar exhibited the most amount of “scuffing” as well as some chocolate “dust,” though it was the only one that appeared to be free from any surface air bubbles.

Try as I might, I was unable to do justice when photographing the bars side-by-side. You’ll just have to take my word that this bar was slightly more reddish brown in color when compared with the other two bars. Upon opening the wrapper, I encountered a fruity aroma and a semi-crisp snap when segmenting pieces from the small bar. The not-too-sweet fruity flavor was muted while melting a piece in my mouth + the mouthfeel during the melt seemed a little dry and grainy. However, when chomping on a tasting morsel, there was an immediate vibrant tart/tangy, almost juicy, raspberry flavor explosion that hit my tongue and a lingering finish at the back of the throat.

Next up: Haiti 75% (Pisa)

The appearance of this bar was marred by some “ghosting” and tiny air bubbles. Simply unwrapping the bar produced an earthy aroma. There was a crisp, dry snap and a nutty scent at the “break point.” Surprisingly, the nutty (almost chalky) flavor hits at the back of the throat rather than the tongue or palate. I struggled to put a name to the specific nut until reading the tasting notes: brazil nut. This was my “ah ha” moment!

Last, but not least: Haiti 75% (Pisa) with Freeze Dried Ginger

The two Haiti bars are nearly identical in color when compared side-by-side. The unflavored Haiti is shown at the top and the ginger Haiti is at the bottom of this photo.

Again, the bar’s finish was also affected by some “ghosting,” “scuffing” as well as some tiny air bubbles. Straight out of the packaging there was a muted ginger aroma, which became much more prominent once the bar was broken into pieces. For me, the ginger flavor hit the roof of my mouth/palate first and then there was the spicy “zing” lightly burning the back of my throat.

Maybe it’s me, but it almost looks like this bar is more “close-textured” (to borrow from baking terminology) since I didn’t notice any air bubbles within the tasting morsel like the other two.

Of the three that I tasted, the ginger was my favorite, with the Tanzania coming in as a close second! If you’ve had the chance to taste these bars too, please let me know your thoughts!

To read more about Double Spiral’s chocolate making philosophy and process or to order bars for yourself, please visit their website: http://doublespiralchocolate.com/

Remember to follow the Time to Eat Chocolate blog to hear about the next stop in the “50 States” project!

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