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.
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.
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.
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!
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.
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.