My co-worker Matt S. gave me this milk chocolate bar he picked up in Colombia.
For milk chocolate, this bar was not bad! I thought it had a decent chocolate flavor (much deeper than, say, a Hershey bar), but it still had that “salty” mouth feel that so many milk chocolates have for me.
But hey, it came with a cool animal sticker inside! I got a jaguar!
My co-worker Matt S. brought me this bar from his trip to Colombia.
I have two Santander bars already (a regular bar and a pineapple bar, both 70% cacao like this one), but this one is my favorite. The coffee perfectly complemented the chocolate without overwhelming it, adding its roasted flavor and making the chocolate taste much darker than 70% cacao. My co-workers agreed that it was delicious, and the bar disappeared before everyone could try it.
My co-worker Bonnie B. brought in this bar.
This box contained two very slim chocolate squares that were very good tasting. Being single origin, they had a distinctive aftertaste that was somewhere between a raisin and metal. I know that doesn’t sound good, but it was! And my co-workers had seconds, so I know they liked it too.
I tried a 95% cacao bar from the box that my co-worker Michael K. got me from the Hotel Chocolat in London.
This bar was not just single origin, it was single town, being made from cacao harvested from farms around the town of Aracataca in Colombia. It was incredibly dark, with just a touch of sweetness to offset its malty flavor. Yes, for once I agreed with the label and thought the single origin note of this chocolate tasted like a malty ale, and my co-workers agreed. Then we all ate seconds!
I found these at Trader Joe’s on their “What’s New?” shelf, which always gets me to buy new things.
These were simply cacao nibs, roasted and broken into pieces. They are crunchy but not too hard, kind of like peanuts. They are quite bitter, but being 100% sourced from the Huila state in Colombia, they also had that singular note found in single origin chocolate. In this case, there was an earthy roasted flavor that I quite enjoyed, and so did my co-workers. Yes, I convinced eight other people to try pure, unadulterated cacao nibs, and they liked it too. One co-worker even took some to try in her coffee. Over the past six years, I think I have really educated their chocolate palettes.
I have never been so proud.
My co-worker Matt S. gave me this chocolate bar from Colombia.
This was a good bar, for milk chocolate. It was filled with lots of peanuts, reminding me of a higher-end Mr. Goodbar. My co-workers liked it, and there was enough for everyone to have seconds.
My friend Tiff C. sent me these single-origin truffles from Recchiuti for my birthday (not to be confused with the other Recchiuti truffles she sent me too).
Inside the box were four truffles, one each from Madagascar, Venezuela, Columbia and Ecuador.
I think my favorite was the one from Ecuador, which had such a deep chocolate flavor, but the Colombian one was a close second. The others were good too, but the Madagascar one tasted like fruit and the Venezuelan one was the least chocolatey of the bunch, Oh, who am I kidding? These are Recchiuti so they were all great!