Brasstown Dominican Elvesia 70%

I tried my last Brasstown bar.

This bar was quite good, and it had nice tangy aftertaste, more fruity than metallic. It was 70% cacao like their Peruvian bar, but its singular note was more like their Ecuadorian bar. Overall, I ranked this bar as their second best, with Ecuador the clear winner.

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Purdy’s Dark Chocolate Balls

My co-worker Aarik D. gave me a couple of dark chocolate balls from Purdy’s that a visitor had brought into the office.

These were a very decent dark chocolate, but that was expected. I first had Purdy’s in 2011 and as recently as 2016, and their chocolate is always good. They are like the See’s of Canada.

Thanks Aarik!

Brasstown Ecuador Manabi 75%

I found this new (to me, at least) brand of chocolate inside the Intrigue Chocolate shop in Seattle.

This bar was delicious! It was very chocolatety (expected for 75% cacao) and the singular notes were strong! I thought it tasted citrus-like, but my co-workers also noted honey, fruity and metallic notes. Everyone liked it.

I especially loved the INSIDE of the label.

I love old maps, and I also love the sepia style of the artwork. It reminds me of my old game, Arcanum. We used lots of similar art in the manual and the game itself.

I bought two more of these bars, both from different countries, so expect more Brasstown reviews!

Intrigue Rosemary, Blackberry Honey & Alderwood Smoked Sea Salt Chocolate

I ate my last Intrigue chocolate bar today.

Like the previous Intrigue bars, this bar had an interesting set of flavors in it. The rosemary stood out the most, adding a savory quality, but its flavor was quite subdued. The salt was similar; it was there but just in a tiny, smoky amount. I could not taste the blackberry honey at all, but I am happy to say that I could still taste the chocolate! I really liked this bar, and my co-workers did too.

This may be the last Intrigue bar in my bag, but I plan to return to Seattle for more!

Intrigue Lavender, Coffee & Long Pepper Chocolate

I tried another Intrigue chocolate at work.

While I will admit that this is an intriguing combination of flavors (see what I did there?), they again overwhelmed the chocolate flavor. Like the Chili-Hibiscus-Cinnamon-Vanilla bar or the Juniper-Lime bar, there was just too much going on. When I bit into the bar, the lavender jumped out immediately, followed by the roasted coffee flavor. Then as I swallowed, there was a bit of heat and that was it. No real chocolate taste appeared at all. I suspect that the coffee masked most of it, and the lavender masked the rest.

That said, I liked this bar’s flavors a lot. I just wish I could taste the chocolate too. Maybe a bar with a higher cacao percentage would do the trick.

Fruition One Hundred Percent

I found this bar at Intrigue Chocolate in Seattle on Capitol Hill.

This was (of course) a 100% cacao bar, made exclusively from cacao grown in the Dominican Republic and in Peru. I opened  it at the office for a chocolate eating meeting, and a half dozen co-workers agreed that it was very smooth and creamy for a 100% bar. The back label said it should taste like “red berry flavors”, but we were not sure we could taste those. It just tasted like exceptionally dark roasted chocolate. I really liked it.