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.
I found this bar at my local organic grocery store.
This bar was not just single origin, but it was a “bean to bar” chocolate bar, meaning the cacao was grown, harvested, fermented, conched and finally mixed with sugar and poured out as a bar, all in the same country, in this case Madagascar. And at 92% cacao, this bar is mostly chocolate, with just a little sugar mixed in. And wow, what a flavor! The single origin notes really came through, with my co-workers guessing at the particular taste of the note. They guessed a number of different flavors:
- a cherry covered in dirt
I thought it tasted like bright sunshine, which I supposed is a slight metallic taste. That sounds bad, but it isn’t. I really liked this bar, and so did my co-workers. I am going to look for more chocolate from this brand.
My friend Tiff C. sent me these single-origin truffles from Recchiuti for my birthday (not to be confused with the other Recchiuti truffles she sent me too).
Inside the box were four truffles, one each from Madagascar, Venezuela, Columbia and Ecuador.
I think my favorite was the one from Ecuador, which had such a deep chocolate flavor, but the Colombian one was a close second. The others were good too, but the Madagascar one tasted like fruit and the Venezuelan one was the least chocolatey of the bunch, Oh, who am I kidding? These are Recchiuti so they were all great!
My co-worker Chris J. went to Vermont and brought back this bar.
I have had Lake Champlain chocolate bars before, but never one from their new Blue Bandana label, which makes single origin chocolate bars. However, I have had chocolate from the Sambirano Valley in Madagascar before, in the form of a Francois Pralus 100% cacao bar that was delicious. So I had high hopes for this bar…
…and I was right! It was delicious! It had that bright “sunshine” singular note that I have come to expect from bars from this country. It also had a deep rich cacao flavor, also totally expected at 82% cacao. I loved it, and so did my co-workers. It disappeared quickly.
For the second time in as many weeks, I find myself in possession of a single-origin 100% cacao chocolate bar (another gift from my co-worker Brian H).
This bar was not only single origin, but its beans are from a single valley in Madagascar, the Sambirano valley, one whose coordinates are on the front of this label: 17 degrees 5 minutes south, 47 degrees 20 minutes east. That puts the valley here.
Like the single origin Koko Black bar two weeks ago, this bar tasted sweet, even though it contained no sugar or other sweetener. The singular note was a slightly metallic “bright” note at the end, which doesn’t sound good but is really delicious. I shared this bar at the office, and my co-workers loved it. People had seconds, and in a few cases, thirds. Personally, I ate five pieces, and I think this bar was the best single origin chocolate bar I have ever tasted. Seriously, it was that good. I could eat this instead of sweetened bars, easily.
Thanks again Brian!
Here’s another single origin bar I got at Josophan’s Fine Chocolates in Sydney.
This bar was very good. It was rich and deeply flavored, but there was not really a singular note that I have come to expect in single origin chocolates. The Josophan Tanzanie bar had a nice fruity taste, but this bar just tasted like an excellent dark chocolate blend.
These bars are smaller than a normal chocolate bar, so I have been splitting them in half to share with Robert at home. And that $35.80 price? That was for four of these bars, and that was the price in Australian dollars. They were expensive, but not THAT expensive. After the exchange rate, it was about US$6.35 per bar.
Today at work we tried another Dick Taylor bar. This one was a single origin bar from Madagascar.
The chocolate was 72% cacao, right in my sweet spot, but it was a little bloomed, so one end of it was grey and a little dry. But it was still very good, with that set of “bright” notes that I taste in some single origin bars. It was like a combination of fruity berry and coppery metallic flavors, which sounds bad but was actually quite good. Combined with the rich chocolate flavor, the taste of this bar was very good and quite unique.