I tried another Brasstown bar.
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.
One more Brasstown bar to go!
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!
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.