Goya Dark Chocolate

This bar was another one that I found in the local Filipino grocery store.

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Yuck! This bar was not very good. A co-worker described it as “a solid block of hot chocolate”, and that was exactly what it tasted like: cheap hot cocoa mix. In fact, I checked the label and there were milk solids in this bar. But it was labeled as “dark chocolate”. For that matter, there was no cocoa butter in this bar at all. It was made of cocoa powder and vegetable oils! No wonder it was so gross! This shouldn’t even be labeled as chocolate here in the States! I wonder if this is legal?

Yuck. Avoid.

Amano Morobe

This was another one of the chocolate bars that was sent to me accidentally when I ordered the Amedei chocolate online.

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Even though this bar is manufactured in  Utah, all of the cacao is grown and processed in Papua, New Guinea. The back of the label explained it.

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The label also said that the chocolate would have notes of grapefruit, lime, blackberry, smoke and leather. Nope, this bar tasted like raisins, possibly lemony raisins. That was it. If not for that unusual aftertaste, this chocolate didn’t have many notes to make me think of it as single origin. I don’t think my co-workers thought much of its flavor either. I had to convince them to take seconds to finish it off. That’s never a good sign.

Amano Ocumare

When I ordered the Amedei chocolate, the seller sent me the wrong chocolates by mistake. They sent me the Amedei and told me to keep the other chocolates as a complimentary gift.

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This dark chocolate bar was made in Utah from cacao beans grown in the Ocumare Valley in Venezuela. Like all single origin bars, it had a unique taste. In this case, it tasted sweet, like blackberries, and then after you swallowed it, there was a coffee aftertaste.

The back of the label explained how the bar was made and also who painted the front cover.

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I must admit, this was the best free chocolate bar that I ever received by mistake!

Bernard Callebaut’s Copper Box

Our house guest Ross M. had another chocolate gift for us.

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This was called The Copper Box, and it looked like it was made of solid metal. The label was very cool, being a kind of plastic that stuck to the box but was not sticky. It peeled off easily and could be replaced multiple times. Which was useful, because they were many layers of truffles inside, too many to eat in one sitting. Here are just a couple of the layers.

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They were so many truffles. Dark chocolate, milk chocolate, white chocolate…all with a variety of fillings.

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It was impossible to choose a favorite. They were all so good. The seashell one was filled with hazelnut creme, and mini cupcake tasted ever so slightly of rum. The chocolate in all of them was very smooth and rich, and this box just proved that The Dozen from the day before was no fluke. This Callebaut guy knows his chocolate!

Thanks again Ross!

Bernard Callebaut’s The Twelve

We had Ross M. down for Memorial Day, and he brought this wonderful box of chocolates from Canada.

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Inside was a dozen chocolates along with a visual guide to what they contained.

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These were fantastic. My favorite was the chocolate caramel, but the earl grey tea was a close second. All of them were very smooth and the taste was subtle but very rich. They were some of the best truffles I had ever had!

Thanks Ross!

Amedei Porcelana

Finally, the bar I have waited six years to buy is finally mine: the Amedei Porcelana bar, called the world’s most expensive chocolate.

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Behold this beautiful label! Despite being called the Porcelana, this is a dark chocolate bar, coming in at 70% cacao. Its name derives from the rare cacao beans used to make it, a pure strain of Criollo, which is translucent white before processing. Most chocolate on the market (roughly 95%) is made from inferior tasting Forastero cacao beans, or sometimes the Trinitario hybrid (a combination of Forastero and Criollo), but not the Porcelana bar. It is 100% pure Criollo, grown on small plantations in Venezuela and processed in Italy. So few of these beans are grown that Amedei can only make 20,000 of these bars each year, and this year, I got bar #329, as shown on the back of the label.

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Before I describe how it tasted, let me show you the inside of the label, which describes the Porcelana bar in detail and also has pictures and descriptions of other Amedei chocolate bars (which I might have bought too, so stay tuned).

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OK, enough background. How did this bar taste? In one word: exquisite.

The bar itself is very dark, but so are many other chocolate bars. When you bite into this bar, it has a good bite and melts readily in your mouth. At first, there is the usual deep chocolate flavor. But the taste keeps expanding, growing darker and more roasted, and even more deeply chocolate than before. By the time you swallow that bite, your whole mouth is infused with the richest, most deeply chocolate flavor you have ever tasted. It was amazing. It was truly worthy of the word “exquisite”.

I love Lindt and I love Royce, but this particular bar is my new favorite chocolate bar. I know I won’t be eating it often, but I will savor it each and every time I do.

 

UeNo Dora Magical Tales Chocolate Flavoured Egg Rolls

I found this box of chocolate treats in my local Filipino grocery store, and it turned out to be the first chocolate I have ever had from Malaysia.

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Inside this package was three separately-wrapped trays, and each tray held about a dozen wafer tubes filled with chocolate.

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They were delicious! The wafers were very thin, so the chocolate flavor really stood out. The first tray was eaten very quickly, so I opened the second one and shared it with some co-workers in nearby offices. Everyone loved them, and many people had seconds and thirds.

The third tray went into my file cabinet, under ‘E’ for emergency chocolate. No, I am not kidding. Some days you just need emergency chocolate.