Tcho Chocolate + Wine Pairing Party-In-A-Box

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).


Indi Peru Chocolate

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!

Nathan Miller 72% Peru Dark Chocolate

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.

Lake Champlain Peruvian Dark

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.

Thanks Chris!

Indi Amazonas Chocolate

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!

Zotter Labooko

I found this unusual bar at the high-end grocery store in Pike Market in Seattle.

This bar is made by Zotter, the company that makes the great mousse bar and the good chocolate mint bar. This bar caught my eye with its Latin American version of Prince on the front label. He wanted me to eat this chocolate like it was 1999.

When I opened the package, this card fell out.

Who is this woman telling me how to eat chocolate? She looked like Lucille Ball and the Joker had a baby, whose nose then fell off. And the back side was even more weird.

“Tickle the chocolate with your tongue”? “Feel the aromas”? Who writes this stuff?

Anyway, I discovered the package held two chocolate bars, and even more story.

So while this chocolate is single origin, it is a mix of criollo and white criollo (or Porcelana) beans. I love Porcelana chocolate, so I was grinning as much as crazy Josef there on the right.

And when I folded the package open, there was even more story.

OK, this bar is vegan and organic and fair-trade. So that is why it was so expensive. But is it good?!


This bar had a deep rich chocolate flavor that I really liked. It didn’t have much of a single origin note, possibly because different cacao beans were blended, but it was still very good. I think the addition of the Porcelana beans added some extra chocolate umph! My co-workers liked it but didn’t love it, with some of them thinking it tasted a little off. Maybe the sight of Peruvian Prince on the front cover put them off. Who knows? I liked it.

Pascha Dark Chocolate Lucuma Bar

My co-worker David W. gave me this Peruvian bar to try.


I have had Pascha bars before (and I loved them), but never with lucuma fruit powder mixed with it, so I was intrigued. This bar was good too, with a nice rich chocolate flavor, but the lucuma added a grittiness to it, as if the cacao had not been conched correctly. There was also a faint flavor, something woody or starchy, that I could not quite place, so I assume that was the lucuma too. I liked it, and my co-workers liked it too, since the bar disappeared quickly. An unusual chocolate!

Thanks David!