Schokolake 100% Dark Chocolate Ecuador

A friend Tiff C. brought me this bar from a trip to China.

Yup, this was a 100% cacao bar made entirely with beans from Ecuador. And it was good! Yes, it was astringent, but it was creamier than I expected, and there was a touch of sweetness to it. That sweet note was probably the singular note, which was not as strong as I expected, but it was still there. I liked this bar, and so did a couple of co-workers who usually find anything over 75% cacao too bitter. The whole bar was eaten in minutes.

Thanks Tiff!


Dandelion 70% Costa Esmeraldas Ecuador Chocolate

My co-worker Nate M. brought in a new Dandelion single origin bar.

I have had their Belize bar before, and it was really good. So was this one. It had a deep rich chocolatey flavor, and the single origin note was a brightness at the end of each bite (which reminded me of the single origin notes of Madagascar chocolate). it was quite delicious. Everyone who came to the chocolate eating meeting had seconds and thirds.

And like their Belize bar, this chocolate was sourced directly by Greg. By Greg himself! I cannot wait to meet Greg.

Thanks Nate!

Equal Exchange 71% Very Dark Chocolate

My co-worker Dini M. found a new Equal Exchange bar that we had not tried before!

Like other Equal Exchange bars, this one had loads of information on the inside of its label. Included was the fact this bar had cacao from Peru, Ecuador, Panama and the Dominican Republic.

How was the chocolate itself? Delicious! It was very dark, darker than I expected for 71% cacao, and very creamy, in a way that usually only Lindt can manage with dark chocolate. The chocolate flavor was very rich and pronounced, and while there was no single origin note, there was a strong cocoa flavor. Everyone loved it and had seconds.

Thanks Dini!

Crio Bru

A friend Lauren G. gave me this bag of brewable chocolate.


I used a keurig reusable k-cup to brew a cup, and I was surprised at how dark it was. By itself it was quite good, very rich and not bitter at all, but I added a dash of Torani sugar-free chocolate syrup for sweetness, and it was fantastic. Next I think I’ll brew it half and half with coffee!

Thanks Lauren!



La Fête Chocolat Grand Babylone

My friend Tiffany C. gave me this wonderful box of chocolate from around the world!

Inside was a detailed list of each chocolate tablet’s origin, cacao percentage, and flavor profile.

Of course, I had to take a picture of the tablets themselves.

I tried all of these (yes, even the white chocolate one), and I was pleasantly surprised that they were all good. Some highlights include:

  • My favorite was Vietnam at 73% cacao, beating out Uganda at 80%. I found Uganda to taste a bit sour in its aftertaste.
  • Peru and Costa Rica were both 64% cacao, but Costa Rica tasted a LOT sweeter.
  • Grenada tasted like fudge!
  • Costa Rica also had a milk chocolate tablet at 38% cacao, and it was pretty good…for milk chocolate. Their dark tablet was much better.
  • This was my first time ever tasting chocolate from Vanuatu, and it was quite good! The tablet was milk chocolate with 44% cacao, so it was quite deep in flavor.
  • Java is an island of Indonesia, but I don’t have any idea where Arriba is from. It is a town in Colorado, but I don’t think that is where this tablet is from.

Thanks Tiffany!

Zazubean Saltry 65% Cacao Dark Chocolate With Sea Salt, Almonds & Coconut Sugar

My co-worker Dini M. brought in another Zazubean bar!

Like their 90% cacao bar, this chocolate was made with beans from more than one country. In this case, they were from Ecuador and the Dominican Republic. And they were quite yummy! The chocolate was nice and smooth, with bits of almond and sea salt throughout. There was a slight smokey flavor too, although if it was from the salt or the almonds I could not tell.

Thanks Dini!

Zazubean Buff’d 90% Cacao Strong Chocolate With Coconut Sugar

My co-worker Dini M. brought in this unusual bar to work.

This bar was unusual in a couple ways. First, it used beans from just three countries: Ecuador, Panama and the Dominican Republic. Which makes it triple origin, instead of the more common single origin. And second, it used coconut sugar instead of regular beet sugar. And it tasted very smooth, if that is what coconut sugar does. It was also as deep and dark as you would expect from a 90% cacao bar. I loved it, and so did my co-workers.

Thanks Dini!