My co-worker Dini M. brought in another Letterpress chocolate bar.
I liked this bar. It was nicely dark with a good salty flavor. I think their Dominican Republic bar without salt was a little better, but the co-worker who thought that bar tasted like latex couldn’t taste that flavor in this bar, so I think she liked this one better. Oh well.
My boss Feargus U. (that’ll keep him anonymous, huh?) gave me this bar of chocolate to try at an eating meeting.
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!
My co-worker Dini M. brought in a whole bunch of chocolate bars from a small artisan chocolatier called Letterpress Chocolate. She had met the couple that runs the business at their sales table at the farmer’s market in The Grove in Los Angeles. She took a picture of their “About Us” sign.
This sounds very promising! A bean to bar maker, right here in Los Angeles! They also had a sign that explained exactly how they made their bars.
Dini bought a dark chocolate 70% cacao single-origin bar from each of five different countries, so we decided that for one week, each day at the chocolate eating meeting we would try a different country. We started our adventure with the Dominican Republic.
First off, let me just say that I love this label. That big stamp makes me feel like I am really going on an adventure, flying by aerojet to my first country. And second, the chocolate was really good too! It was very dark and rich, with a somewhat metallic aftertaste, as if I was tasting the chocolate off a metal utensil. One of my co-workers tasted latex, but other co-workers thought the bar was a bit fruity. Everyone liked it, though, and went for seconds. I had thirds!
Unfortunately this bar will never be made again. The cacao came from a farm called La Red Guaconejo, which closed in 2015. Sadly, this bar was made from the last bags of cacao the farm will ever produce. Still, I felt fortunate to have tried it.
Thanks Dini. I cannot wait to try the other countries!
I found this bar in a grocery store called DeLaurenti in Seattle, near Pike Market.
This was not my first Dick Taylor bar. I really like this brand, and this bar was no exception. It was not just single origin Dominican Republic, but the cacao is from a single farm on the island, an estate named Finca Elvesia. The bar was quite dark, at 74% cacao, and I loved the fruity notes in it. The label said it should taste like tobacco, blueberries and cream, but I just tasted generic fruit. My co-workers liked the bar too and tried to identify the note, but we weren’t successful. Great chocolate, though.
I bought this bar in a country store located far down east on Commercial Street in Provincetown.
I think three features on this label made this bar an instant buy: the cool marine depth relief map background, the Dominican Republic single origin, and the 72% cacao. Somehow I managed not to devour the bar until I brought it into work a week later for my co-workers to try. The bar was very dark if somewhat dry and brittle, and it had that single origin dominant note, in this case a kind of sour aftertaste, reminiscent of sour cream. I am not sure I was a fan of this bar, but since it was eaten quickly, I think my co-workers were!
They had a new 100% cacao bar at Cocoa Parlor!
This was like their other Dominican Republic 100% bar, but they added dried mulberries and roasted cashews, and those additions made a great bar even better. The cashews were crunchy and salty, and the mulberries added a touch of sweetness and flavor to the bar, which was otherwise pure unadulterated chocolate. I loved it, and so did my co-workers, because this bar disappeared super fast!
My co-worker Charlie S. found this 100% cacao bar at Cocoa Parlor over the Memorial Day holiday weekend.
I have had their 100% bar with currants and their bag of 100% chips, but this was a 100% bar that was also a single origin bar from the Dominican Republic. It was so dark!
I tried a couple of pieces, and it was very astringent and a bit sour, but I loved it anyway. I like the singular notes of single origin bars, but I missed the slight sweetness of the currants that the other 100% bar had. Still, for a hit of pure, unadulterated chocolate, this bar was fantastic.