Robert took me to visit a new chocolatier, Indi, hidden in the back of Pike Market. It was a small place, but the owners were there and explained everything about their chocolate making. They roasted and conched the beans themselves, and every bar is single origin and 72% cacao. I tried this one first.
OMG! This chocolate was fantastic! It was creamy smooth and super rich tasting, far more deeply chocolatey than 72% cacao. I would have guessed 85%, easily. And it had a wonderful earthy singular note that I found absolutely wonderful. This bar is easily the best chocolate I have had in 2017, and it’s probably in my top 5 of all time and certainly in my top 10.
I wanted to go get another one immediately, but Robert reminded me that I had bought two others, from different countries. Expect those reviews soon.
My co-worker Dini M. gave me this box of eight single-origin chocolate tablets.
I have had Marcolini chocolate before, both as tablets and a single-origin bar, but never single-origin tablets.Inside, the tablets were marked by country, including one from Cuba, my first ever Cuban chocolate.
Robert and I split each tablet, and they were great! The ones from Madagascar and Ghana were the most chocolatey, with Peru and Brazil being less so, and Cuba and Ecuador were somewhat grainy, as if they had been conched less than the others. I am not sure where the Pierre Marcolini chocolates were from, but they didn’t have any single origin notes to them. All of the tablets were very good though.
My sisters-in-law gave me this chocolate bar as a stocking stuffer at Christmas.
OK, nowhere on this label does it say Kitty Purry, but you know that’s who it is! And wow, this bar was delicious! At 50% cacao, I expected something lightly chocolatey, but the flavor of this bar was much deeper, like that of a 70% cacao bar easily. My co-workers loved it and couldn’t believe it was only 50% cacao. We really couldn’t taste any singular notes, but this label said this bar was all Ecuadorian chocolate. All I know is, I want more!
Thanks Jennifer and Brittney!
My co-worker Charlie S. brought in this third Agami bar.
This was a pretty good bar. The cinnamon and vanilla was not so pronounced that I couldn’t taste the chocolate, which was a nice deep 77% cacao. I think I liked this bar better than the vanilla coconut one but not as much as the peppermint yacon bar.
My co-worker Charlie S. brought in another Agami bar.
This bar was not as good as yesterday’s peppermint yacon bar. There was so much vanilla and coconut that I couldn’t taste the chocolate, and it had less cacao too. Still, it had an interesting flavor and crumbly texture, and it made me curious about tomorrow’s bar. Yes, Charlie brought a third one.
My co-worker Charlie S. brought this bar into work for us to try.
This bar was unusual for several reasons. It was raw, meaning it was conched at a low temperature, making it a little gritty. It was single origin, made with beans from Ecuador, but there were no distinctive notes because the peppermint flavor was so strong. As for the yacon, I am not sure I could taste it. It is a sweet tuber used to make syrup, but in a 77% bar, there was not much used. Still, I liked this bar, and my co-workers were intrigued with it too. Charlie brought a few more bars for us to try, so we will see how those taste.
I found this bar in Seattle two weeks ago. I saw the 91% cacao and I had to have it.
Like the Raaka bar, this is a dual-origin bar, with beans from both Venezuela and Ecuador being blended together, with the bar itself being made in Spain. And it was delicious! Very deep and rich and oh so chocolatey. No real single origin notes, not that I expected any. But it had a very, very deep flavor. So good.
I also want to point out that this “bar” was actually two bars, split down its height! So this box had two thin bars, both the length and width of the box. So when I broke them up, there were enough pieces for people to have seconds and thirds, and yes, they wanted them. I would love to try more of this brand!