This evening I finished updating all of our prior reviews with the new 1.0 to 10.0 overall chocolate ratings. If you notice any without the updated overall rating, please let me know. I haven't yet updated our Best Chocolate Values page with the new ratings, but will do so soon.
Note that we also have a backlog of about half a dozen individual chocolate bar reviews to post, as well as another ranking (this one of chocolates made from 100% cacao), so expect more soon.
Sunday, July 31, 2011
Wednesday, July 27, 2011
Ranking: best Madagascar single origin chocolate
In a head to head tasting, Lindy and I ranked eleven single origin chocolate bars made from Madagascar cacao. Our rankings were nearly identical (differing only in 3rd and 4th place), so we decided that 3rd would be a tie and merged the rankings together into a single list. As for the difference, I ranked Pralus Madagascar above Fresco 214 and Lindy had them in the opposite order.
Note that we liked all of these chocolates (all rated 7.0 or higher; *** or higher with our previous star rating system). We ranked them for two purposes: to determine our favorite Madagascar chocolate and to test our previous individual ratings for consistency.
The results were as follows:
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.
Note that we liked all of these chocolates (all rated 7.0 or higher; *** or higher with our previous star rating system). We ranked them for two purposes: to determine our favorite Madagascar chocolate and to test our previous individual ratings for consistency.
The results were as follows:
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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.
Sunday, July 24, 2011
Rescaling Star Ratings
After over nine months and nearly 100 chocolate bar reviews, we realize that the star ratings for our chocolate reviews haven't scaled well.
As you've probably noticed, we tried to better distinguish between multiple chocolates that have the same overall star rating by adding "low" and "high" adjectives in the text of a review. However, that information is neither present in the summary table nor on our best chocolate values page.
We solicited feedback from several other independent chocolate reviewers for their thoughts about how best to rate chocolates (Our thanks to those who replied and shared their perspective!) The goal was to define a rating system that has enough distinct values to distinguish chocolates of differing overall quality, but not so many that it artificially separates chocolates of relatively equivalent quality.
We concluded that approximately 10 distinct values for high quality artisan chocolate would be sufficient. In order to also rate mediocre chocolate, we felt the scale should include additional values. Ultimately, we decided to use a scale from 1 to 10, with increments of 0.5.
At the same time, we took the opportunity to reconsider the scales we've used for specific attributes. Length, in particular, with the poor distribution of its current values, called out for adjustment. I'll post separate messages with the specifics of other upcoming rescalings.
Over the next several weeks, we'll be implementing these changes. I will also go back and update older blog entries for which I have the relevant information.
As you've probably noticed, we tried to better distinguish between multiple chocolates that have the same overall star rating by adding "low" and "high" adjectives in the text of a review. However, that information is neither present in the summary table nor on our best chocolate values page.
We solicited feedback from several other independent chocolate reviewers for their thoughts about how best to rate chocolates (Our thanks to those who replied and shared their perspective!) The goal was to define a rating system that has enough distinct values to distinguish chocolates of differing overall quality, but not so many that it artificially separates chocolates of relatively equivalent quality.
We concluded that approximately 10 distinct values for high quality artisan chocolate would be sufficient. In order to also rate mediocre chocolate, we felt the scale should include additional values. Ultimately, we decided to use a scale from 1 to 10, with increments of 0.5.
At the same time, we took the opportunity to reconsider the scales we've used for specific attributes. Length, in particular, with the poor distribution of its current values, called out for adjustment. I'll post separate messages with the specifics of other upcoming rescalings.
Over the next several weeks, we'll be implementing these changes. I will also go back and update older blog entries for which I have the relevant information.
Friday, July 22, 2011
Review: Theo Organic 74% Dark Madagascar
Lindy's Rating: 7.5 (previously ***)
Richard's Rating: 7.5 (previously ***)
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The color of Madagascar was a medium brown Bracken (PANTONE 19-1015). The surface was dull and had variations in sheen. The bar had a hard snap.
The chocolate had aromas of citrus, earth, roast in the form of cocoa, and spice that we identified as clove.
The initial taste of Madagascar was of roast that was almost burnt, but then the fruit flavors came out, including both citrus and cherry. Obvious sweetness was present, and then we could taste the clove spice we smelled in the aroma.
The melt was smooth. The chocolate flavor lasted 20 to 25 seconds after the chocolate was gone, giving it a medium length. The finish was slightly acidic.
You can purchase Theo Madagascar 74% online for $5.00 directly from Theo for delivery in the U.S. Theo also delivers internationally, but requires email (info@theochocolate.com) or a phone call (206.632.5100) to do so.
Wednesday, July 20, 2011
Sale: Ghirardelli chocolate bars only $1.50
Walgreens has a sale on Ghirardelli chocolate bars through Saturday, July 23rd, at the price of 2 for $3. You must buy two to get this price (single bar sale price is $2.29).
This offer does not appear to be available online nor at every store location, but you can check their weekly ad for a Walgreens near you. I've confirmed it is available in Seattle.
This offer does not appear to be available online nor at every store location, but you can check their weekly ad for a Walgreens near you. I've confirmed it is available in Seattle.
Tuesday, July 19, 2011
Review: Dandelion Chocolate: Madagascar 70%, Costa Rica 70%, and Venezuela 70%
Dandelion Chocolate is a new U.S. bean to bar chocolate maker in East Palo Alto, California. Starting last year, Todd Masonis and Cameron Ring began hand-crafting single origin chocolates made with only two ingredients: 70% cacao beans and 30% sugar. At present, they make three chocolate bars: Madagascar, Costa Rica, and Venezuela.
Last week, I had the opportunity to try all three of these chocolates thanks to Lauren Adler of Chocolopolis bringing them back from the Fine Chocolate Industry Association meeting in Washington, D.C.
Unfortunately, I didn't have my camera, so I do not have any pictures to post. Also, I tasted each chocolate only once, so I apologize in advance for the brevity of a table summary for each. I've put all three mini-reviews together here in a single posting.
More recent complete reviews of each of these chocolates can be found here:
Overall, I would rate the Madagascar 7.0, the Costa Rica 5.0, and the Venezuela 6.0. These chocolates were great for a first year production, and I look forward to tasting more chocolate from this promising new chocolate maker.
You can purchase Dandelion chocolate bars online for $8.00 each (or $20.00 for a set of all three bars) directly from Dandelion Chocolate.
Last week, I had the opportunity to try all three of these chocolates thanks to Lauren Adler of Chocolopolis bringing them back from the Fine Chocolate Industry Association meeting in Washington, D.C.
Unfortunately, I didn't have my camera, so I do not have any pictures to post. Also, I tasted each chocolate only once, so I apologize in advance for the brevity of a table summary for each. I've put all three mini-reviews together here in a single posting.
More recent complete reviews of each of these chocolates can be found here:
- MORE RECENT REVIEW: Dandelion Costa Rica
- MORE RECENT REVIEW: Dandelion Madagascar
- MORE RECENT REVIEW: Dandelion Venezuela
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You can purchase Dandelion chocolate bars online for $8.00 each (or $20.00 for a set of all three bars) directly from Dandelion Chocolate.
Friday, July 15, 2011
Chocolopolis Third Anniversary and Golden Tickets
During their anniversary celebration in July, Chocolopolis places golden tickets in three bars of chocolate in their store. Buying one of the bars with a golden ticket inside wins the buyer one free chocolate bar of their choice each week during the subsequent year! As you know if you're a regular reader, winning one of those golden tickets is what inspired me to begin my exploration of artisan chocolate and this blog.
So, if you live in the Seattle area and haven't yet been to Chocolopolis, then this is the month to go and buy some great chocolate (and maybe find a golden ticket). Throughout the year, Chocolopolis has weekly Thursday evening (5 to 9 p.m.) free happy hour chocolate tastings.
During this third anniversary celebration, they also have many other special events:
So, if you live in the Seattle area and haven't yet been to Chocolopolis, then this is the month to go and buy some great chocolate (and maybe find a golden ticket). Throughout the year, Chocolopolis has weekly Thursday evening (5 to 9 p.m.) free happy hour chocolate tastings.
During this third anniversary celebration, they also have many other special events:
- Saturday, July 16th, 1:30 to 4:00 p.m.: chocolatier Christopher Elbow shares samples of his truffles.
- Tuesday, July 19th, 7 p.m.: U.W. professor Kristy Leissle (a.k.a. Dr. Chocolate) talks about slavery in the cacao trade.
- Wednesday, July 20th, 1 p.m.: Chocolopolis chocolatiers demonstrate
tempering chocolate. - Tuesday, July 26th, 7 p.m.: Kate Selting talks about her experience as a Peace Corps volunteer supporting Panama cacao farming.
- Wednesday, July 27th, 1 p.m.: Chocolopolis chocolatiers demonstrate
making ganache. - Saturday, July 30th, 3 to 5 p.m.: Rob Anderson, founder of local Washington chocolate maker Fresco, shares samples of his new Venezuelan Chuao.
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