Tag: dark chocolate

Y is for Yacon Root

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

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

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

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

Raaka 79% Dominican Republic sweetened with Yacón Root

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

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

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

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

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

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

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

50 States Collaboration – New Mexico / Chokola Bean to Bar

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

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

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

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

70% Ambaja Madagascar

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

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

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

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

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

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

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

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

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

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

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

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

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

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

W is for Wasabi

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

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

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

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

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

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

*****

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

Eeks! Now, what?!

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

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

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

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

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

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

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

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

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

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

V is for Voatsiperifery Pepper

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

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

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

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

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

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

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

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

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

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

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

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

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

50 States Collaboration – Massachusetts / Goodnow Farms Chocolate

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

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

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

70% Asochivite Guatemala with Maple Sugar

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

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

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

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

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

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

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

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

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

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

Limited Edition 77% Nicalizo Nicaragua

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

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

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

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

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

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

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

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

Other chocolate makers in Massachusetts:

Chequessett Chocolate

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!

S is for Salami

Sometimes I worry that my featured inclusion ingredient might be too “over the top” & people will stop reading my posts! 🙁 I’m hoping that if you’ve stuck with me through the foie gras bar from several months ago, then fingers crossed that you won’t be too shocked by this 72% dark chocolate bar flavored with Hungarian Salami and Smoked Bacon!

I’m including a photo of the ingredient list, in case you’re curious:

L’Amourette freely admits that this bar might be an “acquired taste” or controversial, as mentioned on the back of the box:

As you might recall, this isn’t the first time that I’ve tried bars from their Art Nouveau line. Here is a link to a post from last year which echoes many of the same experiences from this current bar in terms of overall appearance and texture of the chocolate itself.

Removing the dense 10-rectangle bar from the thin gold foil, I could already smell a smoky aroma. In the year or so since my last L’Amourette bar, I had forgotten that the domed rectangles were solid, not filled with a softer ganache. Many of the rectangles had air bubble imperfections, while several others had inclusion ingredients poking out from small holes in the chocolate near the embossed logo within a stylized heart.

It took a little effort to split one of the rectangles in half by hand, but I was rewarded with a perfect view of the meaty ingredients that lay beneath the surface.

Popping one of the halves into my mouth, I noticed that the chocolate didn’t really melt easily. Removing the morsel from my mouth halfway through the melt, I could see a tiny chunk of crispy, crunchy, salty bacon with the fat still glistening around the edges.

The chocolate itself is grainy and a bit chalky – which is surprising due to the 36 hour conching. Here is a better view of the bacon in all its glory:

The Hungarian salami with mild paprika (which I now realize was mentioned further down in the ingredient list) must have been more finely ground when incorporated into the chocolate bar since I haven’t really encountered identifiable pieces in the 4 rectangles that I’ve eaten so far. However, one of my very first bites of this bar left me with a lightly spicy, yet stringy bit of pork fat or gristle in my mouth after “chomping” on the tasting piece – I assume this was the salami.

Overall, this was not one of my favorites, but am glad that I tried it as part of this Eating the Chocolate Alphabet adventure…consider it me “taking one for the team” so to speak 😉 If you are daring enough to try this bar once it returns to stock, please let me know about YOUR experience!

To learn more about their process and product lines (according to their website, all their other offerings aside from this bar are vegan), please visit: http://www.lamourettechocolat.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!