dark chocolate – Page 9 – Eating the Chocolate Alphabet

P is for Patric Chocolate

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

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

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

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

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

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

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

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

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

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

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

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

O is for Only Child Chocolate Co.

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

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

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

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

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

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

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

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

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

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

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

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

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

Saving the best for last!

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

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

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

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

N is for NOMNOM Chocolate

There will probably come a time when friends will refrain from telling me of their travel plans (I DREAD that day!!) Until then, when you tell me about your upcoming trip, especially if it is to New Zealand, Australia or Europe, there will be a gleam in my eye while I scan through a mental rolodex…be prepared for a kindly request to acquire some “wish list” chocolates for me! 🙂

Right around the letter “G” (early July), I came to a startling realization that my coveted “N” chocolate was actually a “C” – more on that story later in the week. In a panic, I started combing through resources to find alternate “N” chocolates and became fixated on NOMNOM Chocolate from Wales based on the endearing tales of silliness and mischief by the norty (aka naughty) weasels on their Instagram feed.

Shipping from Wales was going to be cost prohibitive, so I sent out several inquiries to friends who a) live in the UK, b) were going to be visiting the UK soon or c) knew someone who knew someone with any connection to the UK. All this effort resulted in dead ends 🙁 But, then, my boyfriend mentioned that one of his work colleagues would be traveling back to England soon for a visit (cue the choir of angels singing!) Imagine my delight! I wasn’t sure what flavors were available, so I couldn’t make specific bar requests. After several weeks of not hearing updates, I was told not to get my hopes up since this might not pan out either. After moments of distress and disappointment, I began searching for other Ns that might be acquired more locally. Then in the middle of a humdrum day, I received a text message with a picture attachment, but no actual verbiage. Ta da…a stack of SIX NOMNOM Chocolate bars. Good thing my boyfriend wasn’t around to take a video of my “happy dance” 😉

With so many delicious options to now choose from, I decided to feature the only dark chocolate bar of the bunch (follow me on Instagram to hear about the milk chocolate ones later).

Lemon Curd (72% Ecuadorian Chocolate + Welsh Lady’s Lemon Curd)

Before each thick bar receives a fairly plain brown paper outer sleeve, the bars are hand wrapped in a different colored rectangle of shiny thin aluminum foil. During the recent Olympics, NOMNOM had a friendly wrapping competition among their employees. First place was a record of 12 bars in 1 minute and 17 seconds! The wooly lamb that is part of their logo reminds me of the mischievous “Shaun the Sheep” cartoon.

Upon unwrapping the foil, there was the unmistakable scent of citrusy lemon & it was then that I noticed some small cracks on the back of the bar due to its transit from England to California. Since there is a bit of heft to the bar, the crack didn’t go all the way through and the top side of the dark brown bar was intact.

Using the existing fissure as my “breaking point,” I was so surprised to see that the chocolate bar was filled with creamy, tart lemon curd.

(my penguin alter ego above, was VERY curious about the curd 🙂 )

According to Amazon.com, Welsh Lady Preserves was voted in the Top 50 Foods by the Guild of Fine Foods, with judges describing it as “The creamiest, most lemoniest spoonful of deliciousness ever offered to man or woman.” The recipe had been perfected over 50 years, each batch lovingly prepared from the finest ingredients and cooked slowly just like you would at home. This is in keeping with NOMNOM’s philosophies which are explained on the back of the outer sleeve:

Honestly, I wasn’t expecting a messy photo shoot today, so I had to suppress giggles during this process: “stage” the chocolate pieces so that they were ready for their close ups, lick fingers, take photo & repeat.

What a great way to start the week!

It was a little difficult to taste the 72% Ecuadorian chocolate separately from the lemon curd, so I don’t have much to say about that other than it was tasty and worked well with the citrus notes. Based on this initial taste of NOMNOM, I can’t wait to dig into the other 5 flavors that I acquired: welsh cake, peanut butter, waffle, orange marmalade & Halen Môn (Anglesey Sea Salt).

Here’s a thought for the day from the nutritional info on the back of their wrapper: “Never eat more chocolate than you can lift.” – I think that’s a motto we could all live with 😉

When you visit their website (http://www.nomnom.cymru/), one of the first things you will see is this greeting: “hello we’re NOMNOM and we haven’t a proper website” + these notes:

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Since flavors change weekly, my recommendation is to send them an email since the super friendly “Keeper of Deliciousness” (Lili Woollacott) will be happy to assist you! (P.S. wish her a belated 21st birthday too!)

M is for Map Chocolate Co.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

K is for ki’XOCOLATL

Thus far, the Eating the Chocolate Alphabet series has been a journey of discovery. It’s the impetus to intentionally seek out new-to-me chocolate brands and slowly start to recognize and appreciate the subtle taste differences in bars made from beans of different countries of origin (produced both domestically and internationally). Taste is very subjective, what might appeal to me might not appeal to others and vice versa. But, I digress…more on that later!

What do you get when you take knowledge from two modern, but classically-trained, master Belgian chocolatiers and combine that with tropical rainforest cacao farmers of the Chiapas and Tabasco regions of Mexico who maintain ancestral Mayan cultural traditions? You get ki’XOCOLATL, established in 2002. This collaborative fusion continues with the company name itself, which is an homage to two great pre-Hispanic cultures that dominated the cultivation of cacao: “ki” means delicious or delectable in Mayan and “xocolatl” means chocolate in the Nahuatl (Aztec) language. Even the graphics on the shiny outer packaging pay tribute to both the multi-colored cacao pods as well as the ancient Mayan pottery and intricate stone carvings.

A unique trait of this company is that they harvest, process and produce their chocolate bars all within the country of Mexico. Many companies source from one country, but produce in another. According to the eye-catching box, this 72% dark chocolate bar is made from 100% organic Criollo beans single sourced directly from the cacao tree grove. Additionally, ki’XOCOLATL seeks to preserve the characteristic aromas of these rare Criollo beans through a low-temperature roasting process.

Upon opening the sealed inner foil wrapper, I was disappointed to find the bar coated with chocolate “dust” particles. I’ve learned from experience that any attempts to “clean off” the surface with fingernails or brushes will only mar the appearance of the bar for photographic purposes; so, reluctantly, I had to leave things “as is”! (Let me tell you that it took a bit of effort to resist the urge to blow on the bar to dislodge the “dust” for fear of introducing any water droplets to the surface!) Aside from the “dust,” the bar was glossy, smooth and free from other imperfections. The 15-segment mold that they used was intriguing – reminding me of an ice cube tray or an integrated circuit board.

One of the first things that I do after unwrapping a bar is to inhale deeply and get an initial impression of the chocolate that I’ll be tasting. In this case, I was stumped as to how to categorize/describe the aroma. To me, it seemed a little “industrial” (almost plastic-like). This didn’t bode well for me. 🙁

There was a nice sharp snap when breaking off a few segments. Again, I was stumped with the flavor since it didn’t taste like anything I’ve experienced before. It was bitter on the tongue and didn’t seem to melt easily, so I “chomped” the piece without tasting any distinguishable flavor notes. Next, I exercised patience and melted the next segment. This time, it was slightly nutty, earthy (almost tobacco-like) and had an astringent after taste.

As I said earlier, taste is very subjective. Based on my initial reaction, I decided to do a little more research on the Criollo cacao bean & discovered some fascinating information that I wanted to share:

It is generally accepted that there are 3 major types of cacao beans. Of the three, Criollo is considered to be the “original” cacao.
Since Criollo beans are susceptible to pests and other diseases, the plants are low-yielding and difficult to grow. Because of this, Criollo beans are considered rare and only make up about 5% of the market.
Some say that Criollo beans are the best and have a very distinctive taste…however, there is debate whether “authentic” Criollo beans still exist. Perhaps what we associate with Criollo beans are really just hybrids designed to resist those things that might harm them.

For more information on this subject, here is a link to an article from a well-known chocolate maker: http://patric-chocolate.com/blog/2008/10/27/chocolate-myth-busters-3-criollo-cacao-tastes-better-than-other-types/

Overall, this quote from The Chocolate Revolution website accurately expresses my sentiments: “…the taste might not be everyone’s favourite as it differs considerably from that of the more common Trinitario and Forastero varieties, which define the taste of dark chocolate as most people know it.” You’ll never know, if you don’t try for yourself! So, if you DO try this bar, please reach out & let me know your thoughts!

While this particular bar was a little underwhelming for me, I’d be interested in trying some of their milk chocolate bars with unusual ingredients like almonds + oregano or baked corn chips! Maybe a different region of Mexico will produce beans that appeal more to me?

Even though this website is in Spanish, don’t despair…there is a language toggle button at the bottom right hand corner of the page to switch the language to either English or French: http://www.kixocolatl.com/

Additionally, you can also see more information in English through these websites:

http://www.mexican-chocolate.com/

https://www.cancunrainforest.com/products/ki-xocolatl-chocolate

Jade Chocolates, Part 2

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

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

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

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

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

J is for Jade Chocolates

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

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

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

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

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

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

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

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

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

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

I is for Izard Craft Chocolate

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

First off is Chimelb Microlot Guatemala (72%)

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

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

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

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

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

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

Next was the Icelandic Sea Salt (70%)

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

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

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

H is for Hummingbird Chocolate Maker

When I was first telling friends about the Eating the Chocolate Alphabet project, I was a little appalled when they asked: “You’re not going to feature Hershey’s for ‘H,’ are you?” That was the perfect opportunity to explain that my goal was to try chocolates that were new to me + I wanted to focus on non-mass produced chocolates (besides, my tastes evolved beyond Hershey’s YEARS ago!)

Since hummingbirds are one of my favorite birds to watch as they hover at a feeder, just the company name and the simplicity of the packaging design drew me to Hummingbird Chocolate Maker. But, then, I discovered that their chocolates were only available in New York or in Canada! Thanks Josh Rubin from Chocexchange for being my hero and expertly shipping the bar to California!

This particular bar is made with just two ingredients! Trinitario cacao beans + local maple syrup from Fulton’s Sugar Shack. I like that Hummingbird Chocolate’s packaging even features a photo from the 5^th generation Fulton descendant running the maple production facility as a way to both honor their partner and provide transparency about the ingredient source.

What started out as a casual hobby, making the best chocolate possible in small batches has become a passion for husband-and-wife team Drew & Erica Gilmour in the Ottawa Valley of Ontario, Canada. They are industrious (like their namesake), without being industrial.

The inside of the outer label lists the 10 steps they take in the bean-to-bar process (this information is also shown in greater detail and with more photos on their website). My favorite part was seeing an illustration of a vintage melangeur (conching machine), the one used as part of a recent bean-to-bar class was tiny (and modern) in comparison!

The hummingbird graphic on the front of the outer packaging reminds me of Maori tattoo art, so I’m not sure what I was expecting the mold to look like.

What a surprise to peel back the gold foil wrapping to see a bar comprised of 8 squares of different heights and images imprinted on them. It reminded me of a childhood block puzzle that still needed to be re-arranged into a final cohesive image.

In a happy twist of fate, the chocolate bar had broken in such a way that if re-positioned, it almost looked like a bird with outstretched wings or a stealth bomber, depending on how you look at it! 😉

As I was taking photos, I enjoyed the enticing chocolate aroma. So, it surprised me that the first couple of bites produced a slightly bitter, fruity taste (like unripe raspberries). Though it doesn’t say so on the packaging itself, their website indicates that the Trinitario beans used for this bar come from Northern Dominican Republic, so that would explain the fruity notes. The bitterness faded and evolved into a fairly mild maple syrup flavor. As I continued to sample more squares, this time letting the chocolate melt in my mouth, it seemed like the maple sweetness was “cumulative” and it certainly seemed like it was heightened toward the end of my tasting. Surprisingly intense and complex for just two ingredients!

To read about all the awards they won this year (2016) from the UK-based Academy of Chocolate, go to: http://hummingbirdchocolate.com/press/

G is for Gracias Chocolate

What does one do when faced with the challenge of choosing between three unusual inclusion bars? Use the “eenie meenie miney moe” or “rock paper scissors” method? Well, after some consultation with friends, I did what any sane person would do: tried ALL three!! (OK, you caught me! I really just wanted an excuse to try all of them since I’m doing this research for all of you! 🙂 )

I’m not sure what led me to discover Gracias Chocolate. It must have been photos on either Facebook or Instagram showing off their array of uniquely flavored inclusion bars.

Originally I was hoping to avoid summertime shipping costs & planned on asking visiting relatives from the San Francisco area to transport the bars to me. When that didn’t work out last month, I tried coordinating with a Sacramento friend to visit a local farmers’ market to obtain the bars for me – but then 100+ degree weather messed up those plans! In the end, I think it worked out just fine to buy directly from Jessica at Gracias Chocolate since the delicate bars were expertly cushioned with multiple layers of bubble wrap & sent along with an ice pack to keep things cool (we also waited to ship until the weather cooperated more!)

It’s great that Gracias Chocolate is so transparent about the ingredients they use for their bars. Each bar has a page dedicated to it on their website. There are thumbnail photos of the ingredients, along with a short paragraph about the health benefits about them. I learned so much about maca (a root that grows in the South American Andes) and coconut sugar (made from dried sap of a palm tree) from reading those blurbs. Another great thing is that they acknowledge the sources of the ingredients, right down to the farm or co-op. I wish all chocolate makers disclosed that amount of information.

Gracias Chocolate started in 2014 with the purpose to “create a powerfully great taste experience using high-quality and conscionable ingredients that are healthy & kind to our bodies and the Earth.” This is why they are committed to making chocolate treats that are soy-free, dairy-free, gluten-free, vegan + free from refined sugar. Additionally, they use non-GMO, organic, fair trade or responsibly farmed ingredients, as well as biodegradable packaging (a bonus is that the packaging is clear + re-sealable).

Each of the three bars that I tried had some common “base” ingredients like 10% maca and different percentages of unroasted Ecuadorian Arriba Nacional cacao powder (follow the link to see more information about the 6-8 ingredients that were used in each bar). Building on that base, each bar then had “inclusion” ingredients to make them truly stand out.

All of the bars lacked a sharp “snap” when broken – I blame the summer heat/humidity for making them more bendable than they should be. Not surprisingly, they all had a slightly gritty/coarse texture…but, I didn’t mind the mouthfeel since it made me more aware that unrefined coconut and maple sugars were used.

Below is a brief description of each bar, in the order that I tasted them.

Sour Cherries and Pistachios (64% cacao)

Even after being careful with these delicately thin bars, I still managed to crack this bar before opening the package 🙁 One of the very first flavors that I detected when biting into this bar was anise! I was sure I was imagining things since it wasn’t listed on the front of the package, but indeed there it was listed on the back! The tart, chewy, unsweetened dried sour cherries paired nicely with the salty smashed pistachios and crunchy nibs. This combination produced an overall “earthy” flavor for me.

Olive, Date & Thyme (65% cacao)

This is the bar that originally drew my attention to Gracias Chocolate. Where else can you find a chocolate that sounds like a Mediterranean feast or an Algerian/Moroccan tagine?! This is the epitome of sweet & savory: generously chopped dates for the sweetness and sun-cured olive morsels for the savory. My only complaint is that the dates (I think they were Medjools) stuck to the packaging & that made it harder to remove the bar. To me, overall the bar was more savory than sweet, plus the combination of olives and chocolate is definitely an acquired taste.

Citrus Habanero & Hazelnuts (63% cacao)

Habanero peppers are known to have a kick, so I wanted to make sure to leave this for last in order not to ruin my palate. This one certainly didn’t disappoint in terms of heat! The combination of habanero-infused olive oil and cayenne pepper produced a short-lived, but noticeable “back of the throat” burn…however, it was my favorite bar of the bunch (and it was “juicy” too)! What you see is primarily Oregonian hazelnuts from Freddy Guys Family Farm, but the aromatics are orange oil. I can only imagine this combo as a hot chocolate…maybe I need to experiment a little?!

To see all their flavors and even sign up for a chocolate bar subscription plan, go to: http://www.graciaschocolate.com/ – you’ll thank me for it 😉

Tag: dark chocolate