Review: Meadowlands Peru

Richard's Rating: 6.0

chocolate maker Meadowlands bar Peru region Peru plantation blend cacao trees unknown year unknown size 71g ~ 2.5oz cocoa solids 70% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $9.50

color medium-dark brown PANTONE 19-1012 Dark Brown appearance smooth, scoring, uneven sheen, scuffing, adhered bits aroma floral, fruit (citrus), earth snap hard taste floral, earth, roast (cocoa, malt), fruit, sweet (caramel), nut, coconut, chalky melt less smooth length medium finish tannin, somewhat chalky, somewhat acidic

Even though their bars are not certified, Minnesota maker Meadowlands uses organic and fair trade cacao. They craft their pure chocolate bars from only cacao beans and cane sugar.

Wrapped with gold foil-sided waxed paper inside a paper sleeve, the 2.5 ounce Peru bar contained 70% cacao beans and 30% cane sugar.

The bar was scored into 24 pieces. The surface was smooth, but had an uneven sheen, scuffing, a small dent, and a few adhered bits.

The color of the chocolate was a medium-dark brown Dark Brown (PANTONE 19-1012). The snap was hard.

The aroma contained floral, fruit, and earth scents. I smelled some citrus among the fruit scents.

An initial floral, fruity, earthy taste became sweet with honey and caramel. Roast flavors of cocoa and malt grew stronger, and revealed additional nut and coconut flavors. The taste was somewhat chalky.

Meadowlands described the chocolate as "light & delicate, hints of peach & coconut". I didn't notice the peach flavor.

The melt was less smooth, and with one taste I noticed a bit of graininess. The chocolate flavor lasted about 30 to 40 seconds after the chocolate was gone, giving a medium length. The final aftertaste was tannin, somewhat chalky, and somewhat acidic.

Best Prices Online
$9.50 directly from Meadowlands
$45.00 for five-pack from Chocolate.org

Review: Fresco 231 Peru 100%

Richard's Rating: 7.0

chocolate maker Fresco bar 231 region Marañón Peru plantation blend cacao trees unknown year 2014 size 50g ~ 1.8oz cocoa solids 100% added fat (none) sweetener (none) emulsifier (none) flavoring (none) other ingredients (none) list price $12.00

color medium brown PANTONE 19-1012 Dark Brown appearance smooth, scoring, imprints aroma roast, earth, fruit (prune), nut, floral snap medium hard taste earth, nut, floral, sour, roast melt creamy length long finish somewhat sour, somewhat tannin, slightly acidic

Best Prices Online
$12.00 directly from Fresco

Review: Fresco 226 Peru

Richard's Rating: 6.5

chocolate maker Fresco bar 226 region Peru plantation blend cacao trees unknown year 2013 size 45g ~ 1.6oz cocoa solids 70% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $8.00

color medium brown PANTONE 19-1317 Bitter Chocolate appearance lined, scoring, smooth aroma roast (coffee), fruit (blackberry), wood, sweet snap medium hard taste roast (coffee), earth, fruit (blackberry, lemon, cranberry), sweet, nut, acidic melt smooth length medium finish tannin, somewhat acidic

Crafting different chocolates from the same beans using the same proportions of ingredients, Rob Anderson of Fresco demonstrates the remarkably different flavors that can be produced from even a single batch of beans.

226 was made from the same cacao from Peru as 225. The beans used in 226 were given a much heavier roast. Both were conched moderately.

Cocoa solids (cacao beans plus added cocoa butter) were 70% of the ingredients (same as in 225). The remaining 30% was cane sugar. The chocolate was produced in Fresco's nut-free facility.

Inside a paper box, the 45 gram bar came wrapped in silver foil-sided wax paper. The bar reviewed here was number 0121 from batch 226-13-060, and was created on May 29, 2013 with a best before date of June 2015.

The bar was scored into 10 pieces, each of which was alternately lined either vertically or horizontally. The chocolate had a smooth surface and no bubbles, even in the corners.

The color was a medium brown Bitter Chocolate (PANTONE 19-1317). The snap was medium-hard.

226 had a strong roast coffee aroma. Other scents included blackberry, wood, and sweetness.

That same strong roast coffee from the aroma came forth in the taste. Fruit flavors of blackberry, lemon and cranberry were present, along with earth, nut, and sweetness. The taste was slightly acidic.

The melt was smooth. The chocolate flavor lasted 30 to 40 seconds after the chocolate was gone, giving a medium length. The final aftertaste was tannin and somewhat acidic.

You can purchase 226 Peru online for $8.00 directly from Fresco or for $7.00 from Chocolopolis.

Review: Fresco 225 Peru

Richard's Rating: 7.0

chocolate maker Fresco bar 225 region Peru plantation blend cacao trees unknown year 2013 size 45g ~ 1.6oz cocoa solids 70% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $8.00

color medium brown PANTONE 19-1431 Fudgesickle appearance lined, scoring, smooth, bubbles aroma earth, fruit (citrus, banana), dairy (cheese), spice snap medium hard taste earth, fruit (citrus, banana, berry, fig), wood, roast, sour, sweet (butterscotch) melt smooth length medium finish acidic, tannin

Fresco 225 is the first of two recipes from an identical harvest of cacao from Peru. The primary difference between the two recipes was that the beans were given a light roast in 225 and a heavy roast in 226.

All of Fresco's chocolate is made in their nut-free facility. Rob Anderson uses only three ingredients: cacao beans, cocoa butter, and cane sugar. 225 had 70% cocoa solids and 30% cane sugar.

The bar came wrapped in gold foil-sided wax paper inside a paper box. The bar number we reviewed was 0143 from batch 225-13-065, and was created on August 5, 2013. The best before date was September 2015.

The 45 gram bar was scored into 10 pieces, each of which was alternately lined either vertically or horizontally. The chocolate had a smooth surface, but there were bubbles in some of the corners.

225 had a medium brown Fudgesickle (PANTONE 19-1431) color and a medium-hard snap.

The chocolate gave off an aroma of earth, fruit, dairy, and spice. The fruit scent contained both citrus and banana. The dairy smell was reminiscent of an aromatic cheese.

An initial earthy flavor soon expanded into citrus and banana. The taste also included wood, roast, and sour flavors, and additional fruit flavors of berry and fig. A butterscotch sweetness was present in the background much of time.

Although the melt reached the smooth range, it leaned toward less smooth. The length was at the short end of medium, with the chocolate flavor lasting 20 to 25 seconds after the chocolate was gone. The finish was acidic and tannin.

You can purchase 225 Peru online for $8.00 directly from Fresco or for $7.00 from Chocolopolis.

Review: Zotter Labooko Raw Chocolate 80%

Lindy's Rating: 8.5

Richard's Rating: 7.5

chocolate maker Zotter bar Raw 80% region Peru? plantation blend cacao trees unknown year 2013 size 70g ~ 2.5oz cocoa solids 80% added fat cocoa butter sweetener coconut blossom sugar emulsifier (none) flavoring (none) other ingredients salt list price N/A

color medium-dark brown PANTONE 19-1314 Seal Brown appearance relief, imprints, textured top aroma floral, spice (anise), sweet, earth snap hard taste nut, roast, floral, earth, acidic, dried fruit (date), spice (anise), tannin melt more smooth length medium finish tannin, acidic, slightly bitter

Labooko Raw Chocolate 80% is Zotter's only unflavored raw dark chocolate bar. Although I haven't yet received confirmation, I believe they sourced the organic and fair trade cacao for this chocolate from Peru.

The chocolate was sweetened with organic coconut blossom sugar rather than cane sugar. The 80% cocoa solids included added organic and fair trade cocoa butter. A tiny amount of salt was among the ingredients.

I don't have information about the maximum temperature used in processing this chocolate, but a Zotter representative told me that their current flavored raw chocolate is kept below 69°C (156°F), which is well above the temperature limit of most raw food. Raw Chocolate 80% was crafted with a 12 hour conching time.

The two 35 gram bars came in Zotter's standard packaging for the Labooko line: separately wrapped in gold foil-sided wax paper that was glued into the folds of the heavy outer paper. The outer paper is printed with one of Andreas h. Gratze's dramatic drawings of a person.

Based on Zotter's recommended 14-month shelf life, the best before date of October 10, 2014, indicates these bars were produced in August 2013.

The color of the chocolate was a medium-dark brown Seal Brown (PANTONE 19-1314). Each bar had a "zotter" relief and imprints of "Labooko" and cacao pods. The snap was hard.

Raw Chocolate 80% had a wonderful aroma, with scents of floral, anise spice, and sweetness. To me, it also smelled a bit earthy and the floral scent seemed to include just a hint of jasmine.

The taste began with nut, roast, floral, and earth flavors. Dried fruit, and date in particular, developed, along with the anise from the aroma. The chocolate tasted acidic and tannin.

The melt was more smooth. The length was medium, with the chocolate flavor lasting 20 to 25 seconds after the chocolate was gone. The finish was tannin, acidic, and slightly bitter.

Lindy likes raw chocolate, and rates Raw Chocolate 80% as her current favorite. I was somewhat less impressed, but still ranked it among raw chocolates as second only to Pacari Raw 70% (and the best raw chocolate without cane sugar). You can see our raw chocolate rankings on the bottom of our Chocolate Rankings page and our unranked list of (cane) sugar-free chocolates on the bottom of our Chocolate Lists page.

It appears that Labooko Raw Chocolate 80% is no longer on Zotter's website. However, you can still purchase it online for $7.49 from NewLeaf Chocolates or from Chocolate Voyages.

Review: Zotter Labooko High-End 96%

Lindy's Rating: 5.5

Richard's Rating: 6.0

chocolate maker Zotter bar High End 96% region Peru plantation blend cacao trees unknown year 2013 size 65g ~ 2.3oz cocoa solids 96% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients salt list price N/A

color medium brown PANTONE 19-1012 Dark Brown appearance relief, imprints, textured top aroma earth, roast (smoke), fruit (citrus, cherry), astringent snap hard taste earth, sour, roast, nut, bitter melt smooth length medium finish bitter, somewhat acidic, slightly sour

Austrian bean to bar chocolate maker Zotter crafts several lines of chocolate, including the Labooko line with several single origin bars. High-End 96% was made from organic cacao from Peru and 4% organic raw cane sugar. The complete ingredients included a tiny amount of salt.

High-End 96% was certified organic and fair trade. Zotter revealed on the packaging and on their website that the formulation for this particular chocolate included 34 hours of conching.

Labooko products each contain two 32.5 gram bars wrapped in gold foil-sided wax paper. Those wrapped bars are glued into the folds of a heavy outer paper. Because the glue must be strong enough to hold the bars in place, it is also so adhesive that it is often difficult to remove the bars from the packaging without tearing the foil and sometimes breaking the bars. The glue also complicates rewrapping a bar if you do not finish it. The packaging is far from ideal.

The best before date on the bars reviewed here was October 8, 2014. Zotter indicated that the bars have a 14-month shelf life, so they were produced in August, 2013.

Each bar had a "zotter" relief and imprints of "Labooko" and cacao pods. Their color was a medium brown Dark Brown (PANTONE 19-1012). The bars had a hard snap.

Scents of earth, roast, and fruit were present, along with an unusual astringency. The roast contained some smoke, and the fruit included citrus and a berry scent that Lindy identified as cherry.

High-End 96% tasted of earth, roast, nut, and bitterness. I also found it sour, but Lindy didn't experience that. For her, the roast and nut flavors were noticeably stronger than the earthiness.

The melt was nicely smooth (almost more smooth). The chocolate flavor lasted 30 to 35 seconds after the chocolate was gone, giving a medium length. The final after-taste was bitter, somewhat acidic, and slightly sour.

Overall, other than the astringent aroma, this was a good chocolate. However, I found their Labooko Peru 100% much better than this High-End 96% from the same origin.

You can purchase Labooko High-End 96% online for 3,35€ directly from Zotter or for $7.49 from NewLeaf.

Review: The Chocolate Conspiracy Dark Bar

Richard's Rating: 6.0

chocolate maker Chocolate Conspiracy bar Dark Bar region Peru plantation blend cacao trees unknown year 2013 size 56g ~ 2.0oz cocoa solids 74% added fat cocoa butter sweetener wildflower honey emulsifier (none) flavoring (none) other ingredients (none) list price $9.00

color medium-dark brown PANTONE 19-1012 Dark Brown appearance smooth, text imprints, uneven sheen, bubbles aroma earth, spice, fruit, floral, cocoa, sweet snap medium hard taste earth, nut, spice (cinnamon), fruit, coffee, sweet (honey), acidic melt less smooth length short finish acidic, slightly sour

The Chocolate Conspiracy made several changes to their Dark Bar since we reviewed it in 2012. The cacao beans for this chocolate now come from Peru rather than Ecuador. Vanilla beans are no longer among the ingredients. The Chocolate Conspiracy has new wrappers and shapes their bars in new molds.

A.J. Wentworth still crafts his chocolate raw, with the temperature never exceeding 105°F (41°C). The 74% cocoa solids of Dark Bar were cacao beans and cocoa butter, both of which were certified organic. The 26% sweetener was unfiltered wildflower honey.

Inside an outer paper wrapper, the unscored two ounce bar came wrapped in copper-colored foil-sided wax paper. The best before date was September 12, 2014.

The bar had a smooth surface, but the sheen was uneven and there were several bubbles around the text imprints. The chocolate had a medium-dark brown Dark Brown (PANTONE 19-1012) color.

Dark Bar had a medium hard snap. The aroma contained scents of earth, spice, fruit, floral, cocoa, and sweet.

An initial earthy taste developed additional flavors of nut, cinnamon spice, fruit, coffee, and honey. The coffee flavor grew dominant. The taste was acidic.

The melt of this chocolate was less smooth, with a slightly grainy texture. The length was short, with the chocolate flavor lasting about 15-20 seconds after the chocolate was gone. The final aftertaste was acidic and slightly sour.

Overall, I preferred the prior incarnation of this chocolate, but Dark Bar remains a good choice among raw or sugar-free chocolate.

You can purchase Dark Bar for $9.00 directly from The Chocolate Conspiracy.

Review: Pascha Organic Dark 70% Cacao

Richard's Rating: 7.0

chocolate maker (unknown) bar 70% Cacao region Peru plantation (blend) cacao trees (unknown) year (unknown) size 100g ~ 3.5oz cocoa solids 70% added fat cocoa butter sweetener sugar emulsifier (none) flavoring vanilla other ingredients cocoa powder list price $5.00

color medium brown PANTONE 19-1012 Dark Brown appearance smooth, imprints, scoring, scuffing, adhered bits aroma roast (smoke), vanilla, earth, spice, sweet snap medium hard taste sweet (butterscotch, honey), vanilla, fruit (citrus, grapefruit, berry), roast, nut, chalk melt smooth length medium finish tannin, somewhat acidic, slightly chalky, slightly sour

As you probably read in our review of their 85% Cacao bar, Pascha began selling chocolate this year that is completely free of exposure to any of the eight food allergens recognized by the U.S. F.D.A.

70% Cacao was made in Peru from local cacao. The bar was certified organic, verified non-GMO, certified fair trade, and certified kosher.

The ingredients were cocoa mass, sugar, cocoa butter, cocoa powder, and vanilla, all of which were organic. Cocoa solids totaled 70%.

The bar was the traditional size for chocolate bars: 100 grams. It came sealed in plastic inside a paper box. The bar was scored into 24 pieces, half imprinted with parallel lines and half imprinted with the image of someone carrying a basket of cacao pods. The best before date was May 21, 2014.

The color of the chocolate was a medium brown Dark Brown (PANTONE 19-1012). The surface was smooth, with a little scuffing and some adhered bits of chocolate.

70% Cacao had a medium hard snap. The aroma contained scents of smoky roast, vanilla, earth, spice, and sweetness.

The chocolate tasted sweet, with vanilla, fruit, roast, and nut flavors. The sweetness seemed to be a combination of butterscotch and honey. The vanilla flavor was strong. The fruit included citrus, grapefruit, and berry. I also tasted some chalkiness.

The melt was smooth. The length was medium, with the chocolate flavor lasting about 35 seconds after the chocolate was gone. The finish was tannin, somewhat acidic, slightly chalky, and slightly sour.

This chocolate bar surprised me. While not perfect, this was a very good chocolate, which would be an accomplishment for anyone, but is especially noteworthy for a new company.

You can purchase Organic Dark 70% Cacao online directly from Pascha in packs of 5 bars for $25, or from Chocosphere for $5.30 individually, $24.65 for five, or $46.60 for ten.

Review: Pascha Organic Dark 85% Cacao

Richard's Rating: 5.5

chocolate maker (unknown) bar 85% Cacao region Peru plantation (blend) cacao trees (unknown) year (unknown) size 100g ~ 3.5oz cocoa solids 85% added fat cocoa butter sweetener sugar emulsifier (none) flavoring vanilla other ingredients cocoa powder list price $5.00

color medium brown PANTONE 19-1015 Bracken appearance smooth, imprints, scoring, adhered bits, bubbles aroma roast (malt, smoke), nut, vanilla, spice snap hard taste roast (malt), nut, wood, fruit (citrus, grapefruit), bitter, chalky, sour melt smooth length medium finish tannin, somewhat acidic, slightly sour

In March, Simon Lester officially launched Pascha Chocolate in Toronto, Canada, to provide "passionately pure" chocolate that is organic and avoids potential allergic reactions. Their facility has no exposure to peanuts, tree nuts, soy, dairy, wheat, gluten, or egg. Pascha makes two unflavored dark chocolate bars (85% Cacao and 70% Cacao), a chocolate bar (55% Cacao), and two flavored chocolate bars (55% with Goldenberries and 55% with Cocoa Nibs).

Pascha not only sources their cacao in Peru, but also works with a small independent factory there to make their chocolate bars locally. 85% Cacao was certified organic, non-GMO, fair trade, and kosher. The bar was also labeled vegan. While still caring about the societal aspects of cacao production, Simon focuses primarily on the consumer experience of Pascha chocolate.

85% Cacao included cocoa powder among its ingredients, which is extremely unusual. Simon explained that they press cacao at the factory and experimented with varying liquor, butter, and powder to get the result they wanted. All of the ingredients of 85% Cacao were organic: cocoa mass, cocoa powder, sugar, cocoa butter, and vanilla.

The large 100 gram bar came sealed in plastic inside a paper box. It was scored into 24 pieces, each imprinted with either parallel lines or an image of someone with a basket of cacao pods on their back. The best before date was May 20, 2014.

The chocolate had a medium brown Bracken (PANTONE 19-1015) color. The surface was smooth. There were some adhered bits of chocolate and several tiny bubbles in the corners. The bar had a hard snap.

Roast, nut, and vanilla were predominant in the aroma. The roast contained malt and smoke. I also smelled spice.

85% Cacao tasted initially of a malt roast, and then flavors of nut, wood, and fruit came forth. The fruit flavor was generally citrus and included grapefruit in particular. During two passes, the nuttiness was noticeably stronger than the other flavors. The taste was also bitter, chalky, and somewhat sour.

The melt was smooth. The chocolate flavor lasted about 30 to 35 seconds after the chocolate was gone, giving a medium length. The finish was tannin, somewhat acidic, and slightly sour.

The nutty flavor and nut-free production make this an especially interesting chocolate for someone allergic to nuts to taste.

You can purchase Organic Dark 85% Cacao online directly from Pascha in packs of 5 bars for $25, or from Chocosphere for $5.30 individually, $24.65 for five, or $46.60 for ten.

Review: Fruition 100% Dark

Richard's Rating: 6.0

chocolate maker Fruition bar 100% Dark region Peru plantation (blend) cacao trees (unknown) year (unknown) size 60g ~ 2.1oz cocoa solids 100% added fat (none) sweetener (none) emulsifier (none) flavoring (none) other ingredients (none) list price N/A

color medium brown PANTONE 19-1317 Bitter Chocolate texture smooth, relief, tiny bubbles aroma roast, fruit, earth, sweet snap hard taste roast, sour, earth, fruit, bitter melt more smooth length short finish bitter, somewhat sour

U.S. chocolate maker Bryan Graham created Fruition in 2011 to craft bean to bar chocolate and confections. Beginning with Costa Rica cacao, Fruition now makes bars with cacao from Peru.

100% Dark was made only from cacao beans from Peru, and no other ingredients. The unscored 60 gram bar had a repeated relief of the Fruition pattern, along with an off-center "F". It came sealed in cellophane inside a paper envelope.

The bar reviewed here was from batch 083 and had a best before date of March 2014.

The chocolate had a medium brown Bitter Chocolate color (PANTONE 19-1317). The bar looked impressive, with only very small bubbles in the relief and a slight unevenness in the sheen.

The aroma contained a strong roast scent, along with some fruit, earthiness, and sweetness.

100% Dark tasted initially of that roast, but then sourness took over and dominated the taste. Other flavors of earth and fruitiness were present. I also tasted some bitterness.

The melt was better than average and more smooth. The length was short, with the chocolate flavor lasting 15 to 20 seconds after the chocolate was gone. The final aftertaste was bitter and somewhat sour.

Many qualities of this chocolate were better than its overall rating. The overwhelming sour flavor pulled down the result to good rather than great.

You can purchase Fruition 100% Dark online for $10.99 from Chocolopolis.

Review: Zotter Labooko Peru 100%

Richard's Rating: 8.0

chocolate maker Zotter bar Labooko Peru 100% region Peru plantation (blend) cacao trees (unknown) year 2013 size 70g ~ 2.5oz cocoa solids 100% added fat (none) sweetener (none) emulsifier (none) flavoring (none) other ingredients (none) list price 3,35€

color medium brown PANTONE 19-1015 Bracken texture smooth, relief, imprints, textured top, adhered bits aroma earth, roast (smoke), floral, spice snap hard taste roast (smoke, cocoa), earth, fruit, sour melt smooth length long finish tannin, slightly sour

Josef Zotter is the vision behind Austrian chocolate maker Zotter. They opened their own chocolate factory in 2006, and craft fair trade and organic chocolate from bean to bar. Zotter produces several single origin chocolates as well as a huge variety of flavored chocolates. Labooko is their line of chocolate bars that includes single origin and pure dark chocolates.

Labooko Peru 100% is their only chocolate made from 100% cocoa mass (with no added cocoa butter). As with all of the Labooko line, this chocolate was sold as a package of two 35 gram bars. Each bar was wrapped in gold foil-sided wax paper that was glued into the folds of a heavy outer paper wrapper (which was taped closed).

The bar itself had a relief of "zotter" on a small smooth upper portion of the bar and imprints of "Labooko" and stylized cacao pods (one of which was covered in writing) on a textured lower portion of the bar. The best before date was April 19, 2014. Based on the described shelf life of 14 months, the bar was likely produced in February.

The color of the chocolate was a medium brown Bracken (PANTONE 19-1015). The overall appearance was great, with some tiny bits of adhered chocolate on the surface.

A hard snap revealed its nice aroma of earth, roast, floral, and spice. The roast scent was somewhat smoky.

The taste of Peru 100% contained roast, earth, and fruit flavors. The roast included smoke and cocoa. I also tasted some sourness.

The chocolate had a smooth melt, not far from more smooth. The length was long, with the chocolate flavor lasting 40 to 45 seconds after the chocolate was gone. The finish was tannin and slightly sour, without any bitterness.

Overall, this was a wonderfully pleasant surprise and a great 100% bar. Even though the taste was not especially interesting, it was good, and the appearance, length, and finish were all excellent.

You can purchase Labooko Peru 100% online for €3,35 directly from Zotter or for $7.99 from Chocolopolis.

Review: Lillie Belle Farms Perfect Illusion 65%

Richard's Rating: 7.5

chocolate maker Lillie Belle Farms bar Perfect Illusion 65% region Peru plantation (blend) cacao trees (unknown) year 2012 size 77g ~ 2.7oz cocoa solids 65% added fat (none) sweetener sugar emulsifier (none) flavoring (none) other ingredients (none) list price $8.00

color light brown PANTONE 19-1431 Fudgesickle texture smooth, relief, bubbles aroma floral, earth, spice snap hard taste floral, sweet (caramel), nut (cashew), fruit (blueberry), earth, roast (cocoa) melt smooth length short finish tannin, somewhat acidic, somewhat sour

Lillie Belle Farms crafts a delicious collection of chocolate products and a few years ago began making bean to bar chocolate. In addition to Dark Star 80% and Purple Haze 75%, maker Jeff Shephard created Perfect Illusion 65%.

Perfect Illusion was made with certified fair trade and organic cacao from Peru. Although Jeff won't reveal the exact source of these cacao beans, he described them as "white beans", so presumably they are the Porcelana-like variety that has been found in Peru. The only other ingredient in this pure chocolate was sugar.

Inside a paper wrapper, the unscored 2.7 ounce bar came wrapped in gold-sided-foil. There was no production or best before date on the wrapper. Note that this bar was purchased at the Northwest Chocolate Festival.

Perfect Illusion had a light brown Fudgesickle (PANTONE 19-1431) color. The top surface had the "Lillie Belle Farms" and two flower relief on a matte finish. The relief had several small bubbles. The bar had a hard snap. The aroma of the chocolate contained scents of flowers, earth, and spice.

The initial taste was floral, followed quickly by a caramel sweetness. I tasted flavors of nut in the form of cashew and of fruit in the form of blueberry. Also present were earthiness and a cocoa roast flavor.

The chocolate had a smooth melt. The length was short, with the chocolate flavor lasting about 15 to 20 seconds after the chocolate was gone. The final aftertaste was tannin, somewhat acidic, and somewhat sour.

Although it was sweeter than I prefer, with it's interesting caramel, blueberry, and cashew flavor, I liked Perfect Illusion most among the chocolate bars from Lillie Belle Farms. You can now find it on our Best Chocolates Overall page.

In 2012, this chocolate won a Good Foods Award. You can purchase Perfect Illusion 65% online directly from Lillie Belle Farms for $8.00 or from Chocolopolis for $7.99.

Review: Lillie Belle Farms Dark Star 80%

Richard's Rating: 6.0

chocolate maker Lillie Belle Farms bar Dark Star 80% region Dominican Republic, Peru plantation (blend) cacao trees (unknown) year 2012 size 77g ~ 2.7oz cocoa solids 80% added fat (none) sweetener sugar emulsifier (none) flavoring vanilla other ingredients (none) list price $8.00

color medium brown PANTONE 19-1012 Dark Brown texture smooth, relief, uneven sheen, bubbles aroma earth (musty), fruit (plum, berry), roast, sweet snap hard taste sour, roast (cocoa), fruit (prune, berry), nut, sweet (honey), tannin melt smooth length medium finish acidic, slightly bitter, slightly sour

Jeff Shephard is the amazingly creative and passionate chocolate maker (and painter, sculptor, musician, and all-around artist) behind Lillie Belle Farms. The name comes from his daughter Lillie and wife Belle.

Jeff started the company more than a decade ago, selling truffles locally in Oregon. Although known for their other chocolates, Lillie Belle began making bean to bar chocolate for sale in 2010. In addition to flavored bars such as his intense chili-infused Do Not Eat This Chocolate bar, Jeff makes unflavored chocolate as well. Other bars we've reviewed include Perfect Illusion 65% and Purple Haze 75%

Dark Star 80% was inspired by the Grateful Dead song. It was crafted with a mix of cacao from the Dominican Republic (sourced via La Red) and Peru (sourced via CEPICAFE).

The ingredients were 80% organic cacao beans with added sugar and organic vanilla beans. The 2.7 ounce bar came wrapped in gold-sided foil inside a paper wrapper. There was no production or best before date on the bar I purchased at the Northwest Chocolate Festival.

Dark Star had a medium brown Dark Brown color (PANTONE 19-1012). The surface had a matte finish on top and smooth underside, with a relief of "Lillie Belle Farms" and two flowers. The sheen was somewhat uneven and there were some bubbles. The bar had a hard snap.

The aroma contained earth, fruit, and roast scents. The earth was musty, and the fruit scent included plum and berry. It also smelled sweet to me.

The chocolate had a heavy roast and tasted sour. I noticed fruit flavors of prune and berry. There was nuttiness as well as a sweetness in the form of honey. Tannin was also present.

The melt was smooth. The length was medium, with the chocolate flavor lasting about 25 to 30 seconds after the chocolate was gone. The final aftertaste was somewhat acidic, slightly bitter and slightly sour.

You can purchase Dark Star 80% online directly from Lillie Belle Farms for $8.00.

Review: Pacari Piura Quemazón

Richard's Rating: 8.0

chocolate maker Pacari bar Piura Quemazón region Peru plantation (blend) cacao trees (unknown) year 2012 size 50g ~ 1.8oz cocoa solids 70% added fat cocoa butter sweetener cane sugar emulsifier sunflower lecithin flavoring (none) other ingredients (none) list price N/A

color light brown PANTONE 19-1431 Fudgesickle texture smooth, scoring, uneven sheen, adhered bits, scuffing aroma floral, spice (cinnamon), sweet (caramel), fruit (citrus, orange, berry), earth snap medium hard taste floral, spice (cinnamon), fruit (citrus, grapefruit, mango), sour, sweet (caramel) melt smooth length long finish tannin, somewhat sour, slightly acidic

Pacari recently won several categories at the 2012 World Final of the International Chocolate Awards. Their Piura Quemazón won an overall silver in the unflavored dark chocolate bar category.

Piura Quemazón was made with cacao from Peru. This is the first chocolate bar Pacari has made with cacao sourced outside Ecuador. It contained 70% cocoa solids (cacao beans plus added cocoa butter), cane sugar, and sunflower lecithin. As with all of their chocolates, Piura Quemazón was USDA and EC certified organic.

The 50 gram bar came enclosed in a plastic pouch inside a paper box. The bar was scored into 15 pieces. There was no production or best before date.

The chocolate had an unusually light brown Fudgesickle (PANTONE 19-1431) color. The surface of the bar was smooth, with an uneven sheen and adhered bits. There was some minimal scuffing. The snap was medium hard.

Piura had an interesting and strong aroma, with floral, cinnamon spice, sweet caramel, fruit and earth scents. The fruit contained a general citrus scent along with orange and a little berry.

The taste of this chocolate began with flavors from the aroma: floral and cinnamon spice. Fruit flavors were soon revealed, including citrus, grapefruit and mango. A sweetness of caramel from the aroma was also present along with some sourness.

The melt was smooth. The length was remarkably long, with the flavor lasting about 45 seconds after the chocolate was gone. The finish was tannin, somewhat sour, and slightly acidic.

Unfortunately, Pacari Piura Quemazón is not currently available for purchase online, but you should definitely try it once you can.

Ranking: best Peru single-origin chocolate

In a head to head comparison, I retasted the three single origin chocolate bars made from Peru cacao that we reviewed during this past year that made it onto our Best Chocolates Overall list. All three received equivalent 8.0 average ratings in our detailed reviews this past year, so I expected ranking these great chocolates to be particularly interesting.

These were excellent chocolates, and ranking them was more difficult than I anticipated. Each was nicely tempered. For aroma, I think Original Beans Piura Porcelana edged out the others. All three had good complex flavors, but the sweetness of TCHO Fruity 2.0 was a bit too strong for me. The melt of Fruity 2.0 was smooth, but not as nice as the other two. Piura Porcelana had a short length, in contrast with the flavor lasting far into medium length for the other two. The final aftertaste of Piura Porcelana was slightly bitter; the other two had slightly tannin aftertastes. I'd rank them:

• Moonstruck Fortunato No. 4
• Original Beans Piura Porcelana
• TCHO Fruity 2.0

Although I did come up with the above order, you might rank them in a different order, depending on your chocolate preferences (which is probably why they ended up with similar overall ratings). Adding the other two Peru single origin bars we've reviewed, I'd rank Peru bars as follows (though the first four are all great):

1. Rogue Piura
2. Moonstruck Fortunato No. 4
3. Original Beans Piura Porcelana
4. TCHO Fruity 2.0
5. Bonnat Cacao Cusco

Notes
Clicking on a name above will take you to the detailed review of that chocolate bar.
To see updated information and other rankings, go to our Chocolate Rankings page.

Review: TCHO Fruity 2.0

Lindy's Rating: 8.0

Richard's Rating: 8.0

chocolate maker TCHO bar Fruity 2.0 region Peru plantation (blend) cacao trees (unknown) year (unknown) size 58g ~ 2.0oz cocoa solids 68% added fat cocoa butter sweetener cane sugar emulsifier soy lecithin flavoring vanilla other ingredients (none) list price $5.48

color medium brown PANTONE 19-1015 Bracken texture smooth, scoring, curving lines aroma earth, roast (cocoa), fruit (berry, citrus) snap hard taste sweet (caramel), roast (cocoa), fruit (berry, raspberry, cherry, citrus, lime, nectarine) melt smooth length medium finish slightly tannin

San Francisco bean to bar chocolate maker TCHO has a flavor wheel of six primary chocolate flavors. They currently make chocolate bars for four of those flavors, one of which is the Fruity reviewed here. TCHO prides themselves on innovation and leveraging technology to make their chocolate better. They work closely with their cacao farmers to improve fermentation and drying practices.

After improved fermentation from the use of solar-powered sensory arrays at the cacao cooperative in Peru, TCHO released Fruity 2.0 as a major reformulation of their fruity flavor. It was a single origin chocolate from Peru made with cacao beans, cane sugar, cocoa butter, soy lecithin, and vanilla beans. The chocolate contained 68% cocoa solids, and was certified organic and fair trade.

The two ounce bar was scored in 9 pieces and came wrapped in gold-sided wax paper and packaged inside a paper box. There was not a production or best before date for the bar we reviewed, but the box did have a sticker with the number 0321.

Fruity 2.0 had a medium brown Bracken (PANTONE 19-1015) color. The top surface had a smooth finish and was imprinted with an intricate pattern. The bottom surface revealed a pattern from filling the mold. The bar had a nice temper and a hard snap.

This chocolate gave off a strong earthy and cocoa roast aroma. We also smelled fruit flavors of berry and citrus.

Beyond the initial sweet caramel and cocoa roast came an abundance of fruit flavors. We tasted berry in general, as well as raspberry and cherry in particular, citrus that Lindy identified as lime, and even nectarine. Lindy described the taste as "caramel fruity," and we agreed that this chocolate was definitely deserving of its Fruity name.

The melt was smooth. The length was medium, with the chocolate flavor lasting 25 to 30 seconds after the chocolate was gone. The final aftertaste was slightly tannin.

You can purchase TCHO Fruity online directly from TCHO for $10.95 for two bars.

Review: Moonstruck Fortunato No. 4 Peru

Lindy's Rating: 8.0

Richard's Rating: 8.0

chocolate maker Felchlin bar Fortunato No. 4 region Peru plantation (blend) cacao trees Nacional year (unknown) size 56g ~ 2.0oz cocoa solids 68% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $12.00

color medium-light brown PANTONE 18-1314 Acorn texture smooth with image imprints and scoring aroma floral, earth, fruit (citrus), tart, roast, hint of sweet snap medium hard taste sweet (honey), fruit (coconut, apricot, nectarine), roast (cocoa), nut melt more smooth length medium finish slightly tannin, very slightly acidic

Fortunato No. 4 has a fascinating history. In 2007, Dan Pearson and Brian Horsley rediscovered pure Nacional cacao trees in Peru. Even more surprising is that these trees were growing at extremely high elevations (for cacao) between 3500 and 4100 feet. This species was previously known only in Ecuador and thought extinct a few years after rampant diseases attacked those trees in 1916. Pure Nacional cacao has rare white beans like that of Porcelana from Venezuela.

As for the name, the number 4 came from the purest genetic sample, which came from the 4th of 14 analyzed by the USDA. Fortunato is the name of the cacao farmer on whose land in the Marañón Canyon of Peru where the purest mother tree was found. They founded Marañón Chocolate, consider themselves stewards of this cacao, and provide seeds and starts from their nursery to other local farmers to expand production.

Marañón Chocolate sells to a limited set of chocolatiers who retail products made using Fortunato No. 4. Moonstruck is one such chocolatier. The Swiss chocolate maker Felchlin produces Fortunato No. 4 bars and couverture for Moonstruck.

Moonstruck's Fortunato No. 4 was made with 68% cocoa solids (cocoa beans and cocoa butter) and 32% cane sugar. The two ounce bar was scored into 15 pieces, each with an imprint of the Moonstruck crescent moon and flute player. The bar was wrapped in silver foil and packaged inside a paper box with raised graphics. The best before date stamped on the box of the bar we reviewed was blurred, but it seemed to be February 2012.

The color of the chocolate was an unusual medium-light brown Acorn (PANTONE 18-1314). The bar had a medium hard snap.

Fortunato No. 4 had an aroma that included the floral typical of Ecuador cacao, earth, a tart citrus fruit, and some roast. I also smelled a suggestion of sweetness.

This chocolate tasted sweet, with the distinct flavor of honey. Fruit flavors ranged from a tropical coconut to tree fruits in the form of nectarine and apricot. We also tasted a cocoa roast and some nut.

The melt was more smooth. The chocolate flavor lasted 30 to 40 seconds after the chocolate was gone, giving it a medium length. The finish was slightly tannin and very slightly acidic.

Fortunato No. 4 won a Bronze at the Academy of Chocolate's 2011 Awards.

You can purchase Moonstruck Fortunato No. 4 online directly from Moonstruck for $12.00 or in person at one of their chocolate cafés or from one of their retail partners.

Review: Original Beans Piura Porcelana

Lindy's Rating: 8.0 (previously ***)

Richard's Rating: 8.0 (previously ***)

chocolate maker Felchlin bar Piura Porcelana region Peru plantation (blend) cacao trees Criollo year (unknown) size 70g ~ 2.5oz cocoa solids 75% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price N/A

color medium brown PANTONE 19-1015 Bracken texture smooth with imprints and scoring aroma roast (cocoa), earth, fruit, (apricot, prune), sweet, spice snap medium hard taste fruit (citrus, lime, raspberry), roast, nut, slightly bitter melt more smooth length short finish roast, very slightly bitter

Original Beans Piura Porcelana was made from Porcelana cacao beans that they discovered in the Piura River Valley of Peru in 2006. Original Beans, under their "The Planet: Replant It" program, continues to help Cepicafe (the regional farming cooperative) replant this rare Criollo cacao with a subsidy from sales of this chocolate bar. Each bar sold results in an additional tree planted. You can read more about it by entering the tracking number from the back of the wrapper (P01347 0722, in this case) on their website.

Although Original Beans is not a chocolate maker, they closely oversee the production of their chocolate, which is made by Felchlin. Piura Porcelana was made with 75% cocoa solids from organic and fair trade cacao beans, cocoa butter, and organic cane sugar. Original Beans shared that they used a 72 hour conch in making this chocolate. The 70 gram bar was wrapped in silver foil and packaged in a black paper container. The bar itself was scored into 12 pieces, each with an imprint, as shown in the picture above. The best before date was December 2012.

The color of this chocolate was a medium brown Bracken (PANTONE 19-1015) and the bar had a medium hard snap. The aroma was a clean cocoa roast with earth and dried fruit that Lindy identified as apricot and prune. I also noticed some scents of sweetness and spice.

Piura Porcelana tasted of fruit, including citrus (that I experienced as lime) and raspberry. There were also roast and nut flavors. Lindy found the taste slightly bitter.

The melt was more smooth. The length was short, with the chocolate taste dissipating in 10 to 15 seconds. The finish contained a roast flavor and was very slightly bitter.

While not as good as the Venezuelan Porcelana chocolates we've reviewed (all three of which are among Lindy's favorites, and two of which are among mine), this chocolate costs about half as much. Overall, we both liked it and rated it ***.

You can purchase Original Beans Piura Porcelana for $6.95 in the U.S. from Chocosphere or for £4.75 in the U.K. and Europe from Chocolate and Love.

Review: Bonnat Cacao Cusco Pérou

Richard's Rating: 5.0 (previously **)

chocolate maker Bonnat bar Cacao Cusco region Peru plantation (blend) cacao trees (unknown) year (unknown) size 100g ~ 3.5oz cocoa solids 75% added fat cocoa butter sweetener sugar emulsifier (none) flavoring (none) other ingredients (none) list price N/A

color medium brown PANTONE 19-1317 Bitter Chocolate texture smooth with text imprint and scoring aroma roast, earth, hints of fruit and nut snap medium hard taste roast, sweet (burnt caramel), bitter melt smooth length short finish somewhat acidic, bitter

Lauren Adler of Chocolopolis gave me the opportunity to try this chocolate, along with two others from Bonnat, that she was considering for her store. Joining us was Emily, a staff member at the store.

In a change from its former use of traditional white and pale-colored paper, Bonnat has introduced bolder colors for these wrappers, such as the green of this one. We all liked the change.

Bonnat Cacao Cusco is a single origin bar from Peru. As with other Bonnat bars, this chocolate was made from 75% cocoa solids, with added cocoa butter and sugar. The 100 gram bar was in Bonnat's typical form, with their imprint on the larger middle piece and scored into 32 small pieces around it.

The color of this bar was a medium brown Bitter Chocolate (PANTONE 19-1317). It had a medium hard snap. The chocolate gave off a roast aroma, and we also clearly smelled earth. Other scents were less obvious, but we noticed hints of nut and fruit.

Cacao Cusco's flavor was a similarly strong roast. There was also a sweet taste of burnt caramel and an underlying bitterness.

The melt was smooth, unsurprising given Bonnat's liberal use of extra cocoa butter. The length was short, leaving a somewhat acidic and bitter aftertaste.

You can purchase Bonnat Cacao Cusco online for $12.25 from Chocosphere.

Review: Rogue Piura

Lindy's Rating: 9.0 (previously ***)

Richard's Rating: 9.0 (previously ***)

chocolate maker Rogue bar Piura region Peru plantation Juan Tirado cacao trees (unknown) year (unknown) size 60g ~ 2.1oz cocoa solids 75% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $8.99

color medium brown PANTONE 19-1015 Bracken texture smooth aroma floral, clove, roast, red fruit snap very hard taste grapefruit, earth, hint of nuts melt less smooth length long finish tangy

Rogue is a tiny independent U.S. chocolate maker in Minneapolis, MN. The founder, Colin Gasko, is passionate about the chocolate he produces and goes to great lengths to ensure quality in every step of the process from cacao tree to shipping the resulting chocolate bars.

Rogue's Piura bar was made from four bags of cacao beans that he purchased from Juan Tirado's small organic farm in Piura, Peru. Fewer than 4,000 bars are being sold.

The ingredients of the Piura bar were simply cocoa beans and cane sugar. The texture was similarly simple: smooth and without any imprints or scoring, suggestive of its production by a small, low-volume chocolate maker. The color was a medium brown with an orangish tint.

This chocolate gave off a floral aroma, with scents of clove and a red fruit, perhaps cranberry. Rogue's Piura had an unusual and interesting flavor that we both liked: a citrus that Lindy perceived as grapefruit and I thought might also have some lime, as well as a hint of nuts. Lindy found the taste somewhat tart.

The melt was smooth, but less so than most other chocolates with a smooth melt. The flavor of this chocolate lasted quite a while: almost a minute for me, and more than a minute for Lindy. Unlike many chocolates, there was no final bitterness; instead there was a pleasant tanginess left from the citrus taste.