My co-worker Dini M. found a new Equal Exchange bar that we had not tried before!
Like other Equal Exchange bars, this one had loads of information on the inside of its label. Included was the fact this bar had cacao from Peru, Ecuador, Panama and the Dominican Republic.
How was the chocolate itself? Delicious! It was very dark, darker than I expected for 71% cacao, and very creamy, in a way that usually only Lindt can manage with dark chocolate. The chocolate flavor was very rich and pronounced, and while there was no single origin note, there was a strong cocoa flavor. Everyone loved it and had seconds.
This bar was a good bar, but after Brasstown Ecuador, I found this bar to be too sweet. Plus, its notes were just “fruity”, with none of the nuances of the Ecuadorian bar. Like I said, this was a good bar, but I think trying Ecuador first may have spoiled me.
I found this bar at Intrigue Chocolate in Seattle on Capitol Hill.
This was (of course) a 100% cacao bar, made exclusively from cacao grown in the Dominican Republic and in Peru. I opened it at the office for a chocolate eating meeting, and a half dozen co-workers agreed that it was very smooth and creamy for a 100% bar. The back label said it should taste like “red berry flavors”, but we were not sure we could taste those. It just tasted like exceptionally dark roasted chocolate. I really liked it.
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!
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.