I tried one of the 100% cacao bars from the box of Hotel Chocolat bars that my co-worker Michael K. brought back from London.
Wow, this was a great chocolate! I agreed with the label’s description of leather and smoke accents, but there was also an alcoholic aftertaste, similar to tequila. Two of my co-workers commented on this, so there was much agreement on it. And everyone loved this bar, despite the high cacao percentage initially putting them off. Many had seconds, and we all looked forward to trying more of these.
My co-worker Chris J. gave me this bar, which his wife had received from a friend.
I have had Pacari bars before and like those bars, I found this bar unusual. It was a dark 60% cacao bar, with a hint of rose oil added. I thought it was delightful and reminiscent of tea, but my co-workers were not as impressed. One thought it tasted like furniture polish, while another thought it was simply bitter. Well, phooey on them! I liked it!
My co-worker Maria V. gave me this Tcho tablet to try.
I have had Tcho before, but this was my first one made from chocolate from Ecuador. At 65% cacao, it was nice and dark, and it had a roasted, nutty flavor to it. Unfortunately, heat had made the tablet bloom, so I could only eat a small piece, but that piece was really good.
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.