Raaka 71% Dominican Republic & Bolivia

My boss Feargus U. (that’ll keep him anonymous, huh?) gave me this bar of chocolate to try at an eating meeting.

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This was interesting! It was a double-origin bar, using cacao beans from just two countries, the Dominican Republic and Bolivia, blended together. It was quite good. There were no single origin notes like with their Belize bar, but I liked it, and so did my co-workers. It was very chocolatey, more than 71% cacao would suggest. Maybe it was the salt amplifying the flavor. I guess it was even a triple-origin bar, since the sea salt was from Peru. So worldly!

Thanks Feargus!

Dick Taylor Bolivia Limited Release

A few months ago, my friend Will H. sent me a delicious organic chocolate bar made with figs, and it was so good that I wanted to try a plain version of that bar. Well, thanks to an overnight trip to Los Angeles to attend the Fallout 4 ship party, I found a store that sold several Dick Taylor bars, including this one.

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I love this woodcut cover, and the back of the bar was equally beautiful.

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I love that this label shows exactly where in Bolivia that this chocolate is from, and that in addition to being 100% organic, this bar is just two ingredients: cacao and cane sugar. And look how beautiful the bar is.

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And man oh man, this bar was delicious. It was incredibly smooth and deeply chocolate flavored, tasting much darker than 70% cacao while also tasting creamy without any milk ingredients at all. I didn’t taste any malt, ripe fruit or green tea notes like the label suggested, but the bar did have a slightly sour aftertaste that reminded me of an unripe banana, but in a good way, if that makes sense. I would definitely eat this bar again, and I am glad I bought a few extra!

Taza Stone Ground Chocolate 87% Dark Bar

This is another bar I found in Provincetown when I was there a couple of weeks ago.

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I liked this bar. It wasn’t my first bar from Bolivia or even my first Taza bar, but unlike those bars, this one was quite gritty, like Donna & Ivira bars from Italy. And it was not only single-origin, but single town, with all of the beans coming from farms around Palos Blancos in Bolivia. The flavor was rich and deep, but I didn’t notice any singleton notes like I do in most single origin bars. Still, I loved the dark roasted flavor, and many of my co-workers came back for seconds, so I think they did too.

Alter Eco Dark Chocolate Almond

Michele H. brought in another Alter Eco bar.

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Like the Mint bar, this one was delicious. I think I liked it better because I love almonds and chocolate. And because there was no strong mint flavor, the single origin taste really came through. Everyone at the eating meeting agreed that the chocolate tasted “bright”, which I know sounds strange. But there was a flavor note to this chocolate that was best described as bright or “sunny”, and it made the chocolate taste even better.

Blackout chocolate

Michele was on a chocolate streak at work, bringing in bar after bar for us to try at chocolate eating meetings.

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This chocolate was awesome! It was very dark, very smooth and mildly sweet. The flavor was very deep and rich. I remember thinking that I would love to bake something with this chocolate. With 85% cacao, the chocolate flavor would stand out in any dish.

And this was my first chocolate from Bolivia. My roommate in graduate school was from La Paz, and while he introduced me to some fabulous Bolivian food as well as Inca Kola, which I grew to love more than Coca-Cola, I never had any chocolate from there. This was a great first taste!