My co-worker Dini M. gave me this tube of liquor filled chocolates.
Inside were individually wrapped chocolate truffles.
Which opened up to reveal these.
These truffles were OK. The dark chocolate was on the light side (probably 50% cacao) and the filling was very sweet, with just a twang of tequila bite to it. There were a lot of them in the tube, probably twenty or more, so everyone got to try one. Some people even took some back to their offices for their office mates to try.
My co-worker Dave W. brought this bar to a chocolate eating meeting.
I have had Michel Cluizel bars before but not many, and I have had single origin bars from Mexico before, but also not many. And this is my first Cluizel Mexican bar, so that is a big deal!
And it was pretty good too. It had a nice balanced flavor, with no discernible single origin notes, but it was still quite chocolatey. I would have guessed it at about 55% or 60% cacao based on its color and flavor, so I was surprised to see it was 66% cacao. My co-workers loved it though, and everyone wanted seconds, so it was a winner.
My co-worker Lauren G. was letting people try shots of this liquor, a kind of chocolate tequila.
The bottle inside the box looked like this.
Since this liquor was cream-based, like Bailey’s Irish Cream, I tried it mixed with coffee, and it was delicious, much smoother and more chocolatey than I expected. I also tried a bit of it by itself, and I found it to be quite tasty (and not that alcoholic, at 28 proof). My co-worker Dini M. tried doing a Tim Tam slam with it, and she also liked it. What an unexpected find!
Matt K. found this bar at Cold Stone Creamery and brought it in to a chocolate eating meeting.
I was curious about this chocolate and who made it, so with a little googling I found the press release. Apparently these bars came out in 2008, and they came in a truffle form too. Turin is a Mexican chocolate maker, but I couldn’t figure out where the bars were actually made. They might be made in the States or they might be made in Mexico, so I marked them as both.
Anyway, the bar was not very good. The milk chocolate was the bland flavorless kind (compared to almost any dark chocolate), and the filling seemed non-existent. If it was there, it was thin and hard and the same color as the chocolate. The bar was not a hit at the meeting.
This was the last bar from Mexico of the set that my friend Tiffany gave me.
This bar was even darker than the previous one, but it was almost even drier. I ate this bar with a big glass of water to wash it down.
My friend Tiffany gave me several Mexican chocolate bars. Here’s another one.
Let’s check this label for the right buzzwords. Organic? Check. Percent of cacao? Check. Sweetened with “cane juice” instead of sugar? Check. This is quite the hipster of chocolate labels. I am surprised that a portion of the proceeds didn’t go to fight the logging of rain forests.
Oh, the chocolate was kinda dry and hard to swallow. Blech.
The year 2004 had a lot of new “firsts” for countries of origin, including this gift from Mexico from my friend Tiffany.
This dark chocolate bar was pretty good, but I wasn’t a fan of the dried blackberries. Their sweetness and flavor overpowered the chocolate, plus they stuck to my teeth.