I found this bar at a high end grocery in Pike Market in Seattle.
The inside of the label explained its story.
So this was an 80% cacao dark chocolate shell around a bar-shaped block of mousse, itself made of dark chocolate and butter. And wow, it was SO GOOD!!!!! It cut like butter into blocks, and I shared it with my co-workers, and we all agreed it was fantastic. The mousse melted like…well…butter, and the dark shell was nicely bitter and astringent. I loved it and ate three pieces. Plus, I have a secret…
I bought their Chocolate Mint bar too. I am going to eat that tomorrow!
I bought this bar in a grocery story in downtown Sydney last month.
I had two great Whittaker’s bars last year, a dark chocolate bar and a dark chocolate peanut bar. Both were really good and very inexpensive, and this bar was no exception. It was almost half a pound of dark 62% cacao chocolate, and it was absolutely jam-packed with roasted almonds. I shared it at work, and people loved it, taking thirds and fourths because there was so much.
I swear, for a cheap brand that you can get at grocery stores, I think Whittaker’s is pretty fantastic.
I found this bar at a high end grocery in Pike Market in Seattle and fell in love with the cover immediately.
I realized that this brand Compartés was my arch-enemy, after the whole dreaded dark-white chocolate bait & switch from six months ago, but that cover made me buy it. Besides, how bad could a dark chocolate and brownie bar be? And guess what? It was pretty good. Not great. But a decent dark chocolate with little chunks of brownie. It reminded me of Ben & Jerry’s Chocolate Fudge Brownie Ice Cream, which I have also been eating lately. Still, I’d rather eat the ice cream, and I’d certainly rather give B&J my money.
I never forget, Compartés. And about white chocolate, I never forgive.
I found this fancy bar at a high end grocery store in Pike Market in Seattle.
Sorry for the fuzzy photo, but I was excited about this fancy bar. How fancy was the bar? It was sourced directly by Greg. Yes…Greg! Maybe one day I will meet this Greg.
But seriously, it only contains two ingredients: cocoa beans and cane sugar. How pure is that? And it tasted delicious. I couldn’t quite place the aftertaste, but it was strong. My co-workers thought it was citrus, but I thought it was more metallic. It certainly did not taste of honey, caramel, strawberries or cream like the label says. But it was good.
I will have to find more Dandelion chocolate.
I saw this bar in a grocery store in Sydney, and I remembered how much I loved the almond version, so I got this to compare.
This bar was good, but I liked the almond bar better. At 45% cacao, this bar is dark but not very, and the chocolate on its own is just OK. But cover it in almonds and wow, super yummy. Do yourself a favor, skip this bar and try the almond one!
I found this bar in Seattle, right next to the same brand’s orchid bar.
There was a wonderful story on the back about how the chocolate maker’s great-grandfather started the business, back in the Dominican Republic. The story is very sweet, and it made me realize that this bar is not just single origin by country or county, but it is a bar from a single farm!
There was also a cute postcard included with the bar.
The back of the postcard explains that it is the chocolate maker’s parents, riding a bike on the Coney Island boardwalk.
So after all of these touching stories, how was the chocolate? Really good! Very chocolatey, with an unusual aftertaste. Unlike with the orchid bar, I couldn’t taste any floral notes at all. It was a little bit of a citrus note, or perhaps a touch of vinegar. Maybe the brined almonds contributed to that, but I ate one alone and it just tasted salty. My co-workers couldn’t identify it either, but they really liked this bar, going for seconds and sometimes thirds (it was a big bar at over four ounces). I think they liked it better than the orchid bar!
I found this unusual bar at the high end grocery DeLaurenti in Pike Market in Seattle.
Not only was this bar a single origin Dominican Republic bar, but it was also infused with orchid oil! This oil gave the rich chocolate an unusual floral finish which I loved, but one of my co-workers thought it tasted “like the smell of cat litter”. I don’t think she liked it as much as I did.