My co-worker Nicole E. brought this bar from London to our chocolate eating meeting at work.
I have had two Montezuma bars before (one with orange and geranium and another that was 100% cacao), and this bar was equally unusual. It was 70% cacao and single origin, made with chocolate from Peru. It wasn’t as salty or as lime-flavored as I expected, but it was still enough to drown out any single origin note in the chocolate. Don’t get me wrong, because I liked this bar, and so did my co-workers (one described it as “a lime Skittle with chocolate”). It was just very unusual. And I think it cured my scurvy!
My co-worker Dan H. let me try some of this chocolate he got from Blue Bottle Coffee.
This chocolate was very good, being nice and dark and not too sweet. The bar was made with chocolate from Ghana, Madagascar, Ecuador and Peru, so while it was not single origin, it had the hint of some special notes to it, which my palate interpreted as vaguely floral.
The bar is supposedly good to eat while drinking coffee, and it turns out this chocolate was made for Blue Bottle by Tcho. I have had several chocolates from that brand, including some made to pair with wine. I wonder if chocolate pairing is the “new thing”? If so, I predict chocolate and fruit pairings, or chocolate and beer. You heard it here first, folks.
My sister-in-law gave me this box of Tcho chocolate tablets for Christmas. It was meant for pairing with wine, but I took it to work and shared it at a chocolate eating meeting.
Inside were six different Tcho chocolate tablets, in stacks of five each, along with some wine pairing pamphlets and a booklet.
The booklet explained what each chocolate was. I had had the Ecuador tablet and Ghana tablet before, individually. The other four I had had in a box of Tcho chocolates from the Walt Disney Family Museum in the Bay Area.
All of these Tcho tablets were very good, Needless to say, I liked the Ghana dark chocolate the best, for its extra fudgy notes, but the Ecuador and Madagascar tablets were very close runners up. Then the Peru tablet was third, followed by the two dark milk tablets. Based on the order the extra tablets were eaten by my co-workers, they agreed with me (although Madagascar slightly edged out Ecuador).
OK, returning to our single origin tour of the world thru Indi chocolate bars, we had left off at Haiti, so let’s go to Peru.
This bar was made with cacao beans from the province of Marañón in northern Peru. It had a distinctive singular note, similar to cherries, that you could only taste at the end of chewing a bite of it. In that sense, it reminded me of the Nathan Miller Peru bar I had two weeks ago. Both were quite fruity.
More Indi bars to come!
I decided to try my last Nathan Miller bar that I bought in Seattle. This one had no additional flavoring.
This bar was great! It was very flavorful, with a deep chocolate taste followed by a fruity aftertaste, almost like raisins or figs. I really liked it, and so did my co-workers. Of all of the Nathan Miller bars, I think this one was the best of the bunch. Coffee and mint were good, but this one was much better.
I ate the last Lake Champlain bar that my co-worker Chris J. gave me.
This bar was very good! I have had their regular dark bar, and while that was very rich and fudgey, this one was chocolatey AND had a surprisingly strong berry flavor, just like the label says. In fact, you would swear there were berries in the chocolate, since the flavor is that strong. There was such sweetness and tanginess to the bar. It was amazing.
This was the third and final chocolate bar I bought at Indi Chocolates in Seattle a few months ago.
Like the Nicaragua and Ecuador bars, this was a 72% cacao single origin chocolate bar. This one was made from cacao from Peru. It was very deep and very smooth, melting very quickly in my mouth. While I liked the Ecuador bar better, this one had its own special note, with a flavor almost like rum as an aftertaste. I found it surprising but not unpleasant.
I want to try more Indi bars now!