Equal Exchange 71% Very Dark Chocolate

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.

Thanks Dini!


La Fête Chocolat Grand Babylone

My friend Tiffany C. gave me this wonderful box of chocolate from around the world!

Inside was a detailed list of each chocolate tablet’s origin, cacao percentage, and flavor profile.

Of course, I had to take a picture of the tablets themselves.

I tried all of these (yes, even the white chocolate one), and I was pleasantly surprised that they were all good. Some highlights include:

  • My favorite was Vietnam at 73% cacao, beating out Uganda at 80%. I found Uganda to taste a bit sour in its aftertaste.
  • Peru and Costa Rica were both 64% cacao, but Costa Rica tasted a LOT sweeter.
  • Grenada tasted like fudge!
  • Costa Rica also had a milk chocolate tablet at 38% cacao, and it was pretty good…for milk chocolate. Their dark tablet was much better.
  • This was my first time ever tasting chocolate from Vanuatu, and it was quite good! The tablet was milk chocolate with 44% cacao, so it was quite deep in flavor.
  • Java is an island of Indonesia, but I don’t have any idea where Arriba is from. It is a town in Colorado, but I don’t think that is where this tablet is from.

Thanks Tiffany!

Zotter Labooko Peru 100%

My co-worker Josh S. brought me this bar from Austria.

I love these crazy Zotter labels! For those keeping track, we had just tried a 99% cacao bar yesterday from Honduras, and last week Josh had given me a Zotter 70% cacao bar from the Congo. Plus, I have had a Zotter Peru bar already that I found last year in Seattle, but that one was 82% cacao. This bar was pure, unsweetened chocolate, so it was bitter and astringent and oh so good. It even had a wonderful fruit-like aftertaste!

Thanks Josh!

Fruition One Hundred Percent

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.

Montezuma’s Dark Chocolate Sea Dog

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!

Thanks Nicole!


Blue Bottle Chocolate

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.

Thanks Dan!