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!

Ritter Sport Edel-Bitter

My co-worker Sydney W. brought in this Ritter bar for our chocolate eating meeting.

I have had a lot of different Ritter bars over the years, as far back as 2005 with their delicious dark chocolate hazelnut bar, but somehow I have never had a pure dark chocolate Ritter bar. Unitl now. This bar was a 73% cacao, Ecuadorian single origin, bittersweet dark chocolate, and it was delicious! So smooth and rich and creamy, yet dark dark dark! And such a good flavor. It burst with chocolate flavor. There wasn’t much of a single origin note, but it was not missed. This bar was wonderful.

Thanks Sydney!

Brasstown Ecuador Manabi 75%

I found this new (to me, at least) brand of chocolate inside the Intrigue Chocolate shop in Seattle.

This bar was delicious! It was very chocolatety (expected for 75% cacao) and the singular notes were strong! I thought it tasted citrus-like, but my co-workers also noted honey, fruity and metallic notes. Everyone liked it.

I especially loved the INSIDE of the label.

I love old maps, and I also love the sepia style of the artwork. It reminds me of my old game, Arcanum. We used lots of similar art in the manual and the game itself.

I bought two more of these bars, both from different countries, so expect more Brasstown reviews!

Seleuss 77.76% Cacao Dark Chocolate

I found this bag of dark chocolate at the Seleuss store in Seattle (that I finally managed to find open, since the place has some odd hours).

Robert had given me some Seleuss truffles last year, and they were really good. So I expected good things from this bar, and I was not let down. It was very good, tasting even darker and more chocolatey than I expected from a 77% cacao bar, and it was very smooth and creamy too. Despite being single origin, there were no singular notes, but that didn’t make the bar any less tasty.

Like the truffles, the back of the bag listed the cacao percentages to the second decimal point, as if they actually measured it that carefully.

Still, I liked that this bar was a combination of arriba, forastero, and trinitaro cacao. That’s pretty much all of the three major species of cacao that we eat!

Seleuss sells an even darker bar, but they were out when we visited the shop. I will have to get some on my next trip to Seattle.

Indi Ecuador Chocolate – Costa Esmeraldas

I found another bar at Indi from Ecuador (making this my fifth Indi bar from that country). This bar was made from cacao grown on an estate near Ecuador’s northern coast.

This bar was delicious. It had a tangy almost citrus-like aftertaste, that reminded me of their Fortaleza Del Valle bar. But this bar definitely had a tangy aftertaste and not a foretaste like that other bar. Again, Robert and I both loved it. Indi is really making some fantastic single origin (even single farm) chocolate that highlights the unique flavors of the cacao.