Review: Rogue Hispaniola

Lindy's Rating: 10.0 (previously ****)

Richard's Rating: 9.5 (previously ***)

chocolate maker Rogue bar Hispaniola region Dominican Republic plantation (blend) cacao trees (unknown) year (unknown) size 60g ~ 2.1oz cocoa solids 70% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $6.99

color medium-dark brown PANTONE 19-1317 Bitter Chocolate texture smooth aroma initial berry, earthy, sour snap hard taste tangy, berry (cherry), citrus (orange, lime) melt more smooth length medium finish tangy, slightly acidic

This is the second bar we've reviewed by tiny Rogue Chocolatier, and we liked it even better than the first one. We reviewed Rogue Piura in October and I'm already looking forward to reviewing Rogue's other two bars (Rio Caribe and Sambirano) next year.

Rogue Hispaniola is made from cacao beans from a small cooperative in the Dominican Republic. Like the Piura bar, Hispaniola is made from only two ingredients: cocoa beans and cane sugar. The appearance of the bar is simple, too: just a smooth bar of chocolate, without imprints or scoring.

This chocolate gave off an initial aroma of red berries, followed by an earthiness. I also smelled a sourness that I wasn't able to more specifically identify. The taste of Hispaniola was terrific: a tangy cherry with a citrus of orange and lime.

The melt was smoother than average for an artisan chocolate. The length was also a bit better than typical, with a flavor that consistently lasted around 25 seconds after the chocolate was gone; we only wish it was as long as the Piura. The finish was nicely tangy, too, and only slightly acidic with no bitterness.

Hispaniola was another favorite bar for both Lindy and I. That makes two for two for Rogue chocolates being among our respective ten favorite bars.