Review: Dick Taylor Dominican Republic

Richard's Rating: 6.5

chocolate maker Dick Taylor bar Dominican Rep. region Dominican Republic plantation (blend) cacao trees (unknown) year (unknown) size 57g ~ 2.0oz cocoa solids 74% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $7.50

color medium-dark brown between PANTONE 19-1317 Bitter Chocolate and PANTONE 19-1015 Bracken texture imprint, smooth, bubbles aroma earth (musty), roast (smoke, tobacco), spice, fruit snap hard taste earth, roast (tea), fruit (lime, berry, plum), sweet, tannin melt smooth length short finish tannin, somewhat bitter

MORE RECENT REVIEW: Dick Taylor Dominican Finca Elvesia

U.S. bean to bar chocolate makers Adam Dick and Dustin Taylor released their first chocolate bars in November 2010 from their small factory in Arcata, California. These former wood craftsmen (of furniture and boats) now apply their passion for quality to the production of small batch single origin chocolate. Dick Taylor currently produces a few flavored chocolate bars and four single origin ones: Belize, Bolivia, Dominican Republic, and Madagascar.

Their Dominican Republic bar was made from 74% cacao beans and 26% cane sugar. Although the bar was not certified, both ingredients were organic. The cacao beans were sourced from La Red cooperative (through Alex Whitmore at Taza).

Dick Taylor has an incredibly detailed chocolate mold, as you can see in the photo of the bar above. Dominican Republic came wrapped in gold-sided foil inside an outer paper wrapper sealed on the back with a large product sticker. The best before date was September 2013.

The chocolate was a medium-dark brown, slightly browner than Bitter Chocolate (PANTONE 19-1317) and slightly redder than Bracken (PANTONE 19-1015). The intricate top surface was smooth, with several tiny bubbles. The snap was hard.

The aroma contained earth, roast, spice and fruit. The earthy scent was musty; the roast scent was a smoky tobacco.

Dominican Republic initially tasted of earth and a tea roast. Fruit flavors came quickly, in the form of strong lime along with some berry and plum. Sweetness and tannin were also present.

The melt was smooth. The length was short, with the chocolate flavor lasting 15 to 20 seconds after the chocolate was gone. The finish was tannin and somewhat bitter.

You can purchase Dominican Republic for $7.50 directly from Dick Taylor, or for $7.95 from The Meadow.

Review: Dandelion Elvesia, Dominican Republic

Richard's Rating: 7.0

chocolate maker Dandelion bar Elvesia region Dominican Republic plantation (blend) cacao trees (unknown) year 2012 size 56g ~ 2.0oz cocoa solids 70% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $8.00

color medium brown PANTONE 19-1012 Dark Brown texture smooth, glossy, scoring, imprints, adhered bits aroma earth, roast (smoke, tobacco), fruit (prune) snap hard taste earth, roast (tea), fruit (plum, cherry), sweet, tannin, hint of sour melt more smooth length medium finish tannin

Elvesia is Dandelion's single origin bean to bar chocolate made with cacao from Jo Locandro's "Swiss Farm" in the Dominican Republic. Dandelion crafts all of their chocolate using 70% cacao beans and 30% cane sugar in a nut-free facility.

This chocolate was formed into the standard Dandelion shape: a bar scored into 18 pieces, each with an imprint of five parallel squiggles. It came wrapped in nice, heavy gold-sided foil inside craft paper. A sticker on the back indicated that the batch (the first of Elvesia) was made by CR (Cam Ring). There was no production or best before date, but the beans were from 2011 harvest and the bar was made in 2012.

Elvesia had a medium brown Dark Brown (PANTONE 19-1012) color. The top surface was smooth and glossy, with a few adhered bits. The snap was hard.

The chocolate had an aroma of earth, roast and fruit. The roast contained both smoke and tobacco scents. The fruit scent seemed closest to prune.

The taste began with earthy and roast flavors. The roast came in the form of black tea. Fruit soon developed, a powerful plum flavor with some cherry in the background. Sweetness grew, with tannin and a hint of sourness.

The melt was more smooth. The chocolate flavor lasted about 25 seconds after the chocolate was gone, giving a medium length. Afterwards, I was left with a tannin finish.

You can usually purchase Dandelion Elvesia, Dominican Republic online for $8.00 directly from Dandelion, but they are currently sold out. You can also buy it for $8.99 from Chocolopolis.

Sale: 15% off Raaka Chocolate

Raaka is having a sale for 15% off their chocolate. There is no minimum purchase required, but you must spend $50 or more for free shipping.

Use discount code savorslowly during checkout.

Be sure to select the 2.5 ounce standard bars rather than the default 1.25 ounce nibbler size. Order by Monday night for U.S. delivery in time for Christmas.

Sale: 20% off at World Wide Chocolate continues

World Wide Chocolate is continuing their storewide sale for 20% off everything. There is no minimum purchase required. Note, however, that it does not include Amedei.

Use coupon code SPECIAL20 during checkout (extended through December 18 and extended again through December 25).

World Wide Chocolate ships to United States, APO (military), and FPO (diplomatic) addresses. Check their shipping policies for full information, including pricing.

Review: Dandelion Rio Caribe Venezuela

Richard's Rating: 6.5

chocolate maker Dandelion bar Rio Caribe region Venezuela plantation (blend) cacao trees (unknown) year 2012 size 56g ~ 2.0oz cocoa solids 70% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $8.00

color medium-dark brown PANTONE 19-1015 Bracken texture smooth, glossy, scoring, imprints, adhered bits aroma roast (cocoa), floral, earth, spice snap medium hard taste roast (cocoa, malt), sweet, nut, fruit (orange) melt more smooth length medium finish tannin, slightly sour

Dandelion typically has three single origin chocolate bars available at a time. Their current Venezuelan bar is a 2012 harvest of cacao from Rio Caribe. The prior two were Mantuano and Ocumare.

The two ounce bar came wrapped in heavy gold-sided foil inside a craft paper wrapper. The bar was scored into 18 pieces, each imprinted with five parallel squiggles. As with all of their chocolate, Rio Caribe had only two ingredients: 70% cacao beans and 30% cane sugar. The chocolate was made in their nut-free facility.

The wrapper was sealed closed with an initialed sticker on the back, indicating that the batch was made by CL and the bar was packaged by MG. This bar of Rio Caribe was identified as coming from batch 1. There was no production date or best before date.

The color of Rio Caribe was a medium-dark brown Bracken (PANTONE 19-1015). The surface was smooth and glossy, as is the norm for Dandelion bars. There were a few adhered chocolate bits, but the top of the bar looked great. It had a medium snap.

Rio Caribe had a mild aroma, with primarily cocoa roast and floral scents, along more subdued earth and spice scents.

The taste of this chocolate was mostly a roast that included both cocoa and malt (less malty than their Ocumare bar). I also experienced sweetness, nut, and an non-citrus orange fruit flavor.

The melt was smoother than average. The length made it to medium, with the chocolate flavor lasting 20 to 25 seconds after the chocolate was gone. The finish was tannin and slightly sour.

You can purchase Dandelion Rio Caribe, Venezuela online for $8.00 directly from Dandelion, or to combine it with other brands, for $8.99 from Chocolopolis.

Sale: 20% off at World Wide Chocolate

Through Tuesday, December 11th, World Wide Chocolate is having a nearly storewide sale for 20% off all chocolate makers other than Amedei. There is NO MINIMUM PURCHASE requirement.

Use coupon code SPECIAL20 during checkout (through December 11).

World Wide Chocolate ships to United States, APO (military), and FPO (diplomatic) addresses. Shipping prices are not low, so check their shipping policies for full information.

Review: Dandelion Ocumare Venezuela

Richard's Rating: 7.0

chocolate maker Dandelion bar Ocumare region Venezuela plantation (blend) cacao trees (unknown) year 2012 size 56g ~ 2.0oz cocoa solids 70% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $8.00

color medium brown PANTONE 19-1015 Bracken texture smooth, glossy, scoring, imprints, adhered bits aroma roast (malt), earth, fruit (berry), spice snap hard taste roast (malt), earth, sweet, nut, tannin, spice (cinnamon), fruit melt smooth length medium finish tannin, somewhat sour

U.S. chocolate maker Dandelion released their Ocumare, Venezuela bar earlier this spring. All Dandelion chocolate is made with only two ingredients: cacao beans and cane sugar, and is produced in a nut-free facility.

Ocumare contained 70% cacao beans and 30% cane sugar. The two ounce bar was scored into 18 pieces, each with five parallel squiggles. It came wrapped in heavy gold-sided foil inside a pretty craft paper outer wrapper. I am always impressed by both the wrappers and heavy foil used by Dandelion. The wrapper was sealed closed with a sticker on the back, initialed by the person who made the batch (Todd Masonis) and the person who packaged the bar (MG). There was no production or best before date, but the batch was identified as 3.

The chocolate had a medium brown Bracken (PANTONE 19-1015) color. The surface was smooth and glossy. There were some adhered chocolate bits and a tiny bit of scuffing, but the bar looked great as usual. The snap was hard, almost brittle.

The aroma of Ocumare was a malt roast. I also smelled scents of earth, fruit, and spice. The fruit seemed to include some berry.

Ocumare tasted of the malt from the aroma. Along with that malt roast were flavors of earth, sweetness, nut, and a cinnamon spice. I experienced tannin as well.

The melt was smooth. The chocolate flavor lasted more than 30 seconds after the chocolate was gone, giving it a medium length. The final aftertaste was tannin and somewhat sour.

Ocumare was another delicious chocolate from Dandelion, even if it didn't quite reach the heights of Amano Ocumare.

Unfortunately, Dandelion Ocumare, Venezuela is no longer available for purchase online.

Sale: 20% off at World Wide Chocolate for Cyber Monday

For Cyber Monday, World Wide Chocolate is having a nearly storewide sale for 20% off all chocolate makers other than Amedei.

Minimum purchase is $60. Use coupon code MONDAY20 during checkout (through midnight tonight).

World Wide Chocolate ships to United States, APO (military), and FPO (diplomatic) addresses. Shipping is fairly expensive, so check their shipping policies for full information.

Sale: 20% off Taza Chocolate

Just like last year, Taza is running a Cyber Monday sale today and tomorrow for 20% off everything at their online store.

Enter CYBER20 in the "Coupon or Promotional Code:" field during checkout and click the triangle to the right of it to apply the 20% discount.

This is the best deal I've seen from Taza, so now is the time to take advantage of the best prices of the year. The sale ends at 11:59 p.m. ET on Monday, November 26th.

Taza ships to the United States, Canada, and Europe. Additional shipping information can be found here.

Sale: 20% off at World Wide Chocolate through Friday

World Wide Chocolate is having a nearly storewide sale for 20% off all chocolate makers other than Amedei.

Minimum purchase is $40. Use coupon code FRIDAY20-40 during checkout (through Friday, November 23).

World Wide Chocolate ships to United States, APO (military), and FPO (diplomatic) addresses. Shipping is fairly expensive, so check their shipping policies for full information.

Sale: Chocolopolis Free Shipping on Small Business Saturday

On Small Business Saturday (November 24th), Chocolopolis will provide free ground shipping on all orders (purchased online or in-store) to anywhere in the United States. Consider taking this opportunity to buy extraordinary chocolate bars as gifts and send them to the chocolate lovers in your life.

Ground shipping should automatically be priced as $0 this Saturday at their online store. If you'd like to delay shipment until sometime in December (e.g., for Christmas gifts), you can phone the store at 206.282.0776 to place your order and still get free ground shipping.

Review: Pacari Nube / Cloud

Richard's Rating: 7.0

chocolate maker Pacari bar Cloud / Nube region Ecuador 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 medium brown PANTONE 19-1015 Bracken texture smooth, scoring, uneven bottom surface, uneven sheen, scuffing, adhered bits aroma floral (rose), fruit, earth, spice snap medium soft taste fruit, sour, sweet, intense rose floral, earth, spice, vanilla melt smooth length medium finish sour, somewhat astringent, slightly acidic

Nube is one of two new award-winning bars that Pacari recently added to their collection. We reviewed the other, Piura Quemazón, earlier this month. During the International Chocolate Awards 2012 Semi-Finals, Nube won both the Ecuador gold and an Americas overall silver in the unflavored dark chocolate bar category.

Nube, which means Cloud in English, was made with cacao from a specific location in Ecuador. Owners Santiago Peralta and Carla Barboto would not reveal the region when I spoke with them at the Northwest Chocolate Festival.

The chocolate had 70% cocoa solids (including added cocoa butter). Sunflower lecithin was used as an emulsifier. All of the ingredients other than the sunflower lecithin were certified organic by both the USDA and EC.

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

The color of the chocolate was a medium brown Bracken (PANTONE 19-1015). The appearance and temper of this bar were disappointing. The surface of the bar was smooth except for the bottom, which was uneven with swirls you could see and feel from cooling too quickly. The sheen was uneven. There were some other minor imperfections as well: some scuffing, adhered bits of chocolate, and two tiny bubbles. The snap was medium soft and the break suggested this bar was not tempered correctly.

Nube had a powerful rose floral scent. The aroma also included some fruit, earth, and spice, but the scent of roses was dominant.

After initial fruit, sour, and sweet flavors, the chocolate quickly revealed the taste of an intense floral rose flavor like that of the aroma. Earth and spice were also present, but subdued in comparison to the rose flavor. I also tasted vanilla, even though there was none added.

The melt was smooth, with a slightly chalky texture. The flavor lasted about 25 to 30 seconds after the chocolate was gone, giving it a medium length. The finish was sour, somewhat astringent, and slightly acidic.

In spite of the production flaws, which Pacari will surely resolve, the unique aroma and taste of Nube make it a chocolate that should be experienced.

Pacari Nube is not yet available for purchase online.

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.

Review: Fresco 221 Papua New Guinea

Richard's Rating: 7.0

chocolate maker Fresco bar 221 region Papua New Guinea plantation (blend) cacao trees (unknown) year 2012 size 45g ~ 1.6oz cocoa solids 69% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price N/A

color medium brown PANTONE 19-1518 Puce texture lined, scoring, bubbles aroma fruit, earth, roast, wood, dairy snap medium hard taste earth, roast (coffee), fruit (lime, blackberry), sweet (brown sugar), nut melt smooth length medium finish somewhat acidic, slightly bitter

221 is one of the four recipes that Rob Anderson used to craft Fresco chocolate using cacao from Papua New Guinea. We've already reviewed the other three: 219, 220, and 222. Fresco makes all of their chocolate in a nut-free environment.

All four recipes contained only two ingredients: 69% cacao beans and 31% cane sugar. 219 and 222 were made with a light roast, 220 with a medium roast, and 221 with a heavy roast. 219, 220, and 221 went through a medium conche; 222 was made with no conching.

221 came in Fresco's new 45 gram size, wrapped in gold foil-sided wax paper inside a paper box. It was formed into their standard shape: scored into 10 pieces, each lined either horizontally or vertically. This particular bar was missing its production and best before information, but it was likely produced in September 2012 with a best before date of two years later.

This heavy roast chocolate had a slightly different color from Fresco's other Papua New Guinea bars: a medium brown Puce (PANTONE 19-1518) color rather than the Fudgesickle of the other three. Like the others, this bar looked great other than having small bubbles in the corners of some pieces. The snap was medium-hard.

Similar scents were present in the aroma of 221, but again in a different mix, with fruit, earth, roast, wood and dairy. Among the four, 221 had the strongest roast scent, and I couldn't smell any vinegar at all in this aroma.

Initially earthy, the taste of this chocolate quickly revealed a strong coffee roast. The coffee flavor grew sweet with the taste of brown sugar. Fruit flavors of lime and blackberry then came forward, along with nuttiness.

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 acidic, but slightly bitter.

Although I liked this heavy roast 221 the least of the four recipes, it was still a good chocolate, and interesting to taste side-by-side with the others. 221 is not yet available online, but look for it soon at Chocolopolis.

Review: Fresco 220 Papua New Guinea

Richard's Rating: 7.5

chocolate maker Fresco bar 220 region Papua New Guinea plantation (blend) cacao trees (unknown) year 2012 size 45g ~ 1.6oz cocoa solids 69% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price N/A

color medium brown PANTONE 19-1431 Fudgesickle texture lined, scoring, bubbles aroma fruit, wood, dairy, earth, roast, hint of vinegar snap medium hard taste earth, fruit (blackberry, lime), nut, roast, sweet, acidic melt smooth length medium finish acidic, slightly sour

This year Rob Anderson experimented with dozens of variations and settled on four recipes for crafting his newest chocolate from Papua New Guinea cacao. Each of them (219, 220, 221, and 222) varies based on roast and conche. Fresco makes their chocolate in a nut-free environment.

All four recipes used 69% cacao beans and 31% cane sugar, with no other ingredients. 219 and 222 were made with a light roast, 220 with a medium roast, and 221 with a heavy roast. The first three went through a medium conche; 222 was made with no conching.

The 220 bar came in Fresco's new 45 gram size, wrapped in silver foil-sided wax paper inside a paper box. It was scored into 10 pieces, each lined either horizontally or vertically. The production date was September 10, 2012 (bar 192 in batch #220-12-038). The best before date was October 2014.

220 had a medium brown Fudgesickle (PANTONE 19-1431) color nearly identical to 219. The bar had small bubbles in the corners of some pieces, but otherwise looked great. The snap was medium-hard.

The aroma contained scents similar to 219, with fruit, wood, dairy, earth, and vinegar. However, not only was a roast scent clearly present, but the overall aroma smelled more strongly woody and the vinegar was merely a hint.

After an initial earthiness, the chocolate tasted of blackberry, strong lime, nut, and roast. 220 tasted substantially sweeter than 219 even though the sugar content was identical. I also experienced acidity.

The melt was smooth. The chocolate flavor didn't last quite as long after the chocolate was gone, roughly 20 to 25 seconds, though it remained in the medium range. The final aftertaste was acidic and again slightly sour.

Although I prefer the lighter roast of 219 to 220, this bar was yet another great chocolate from Fresco. You cannot yet purchase Fresco 220 online, but look for it soon at Chocolopolis.

Review: Fresco 219 Papua New Guinea

Richard's Rating: 8.0

chocolate maker Fresco bar 219 region Papua New Guinea plantation (blend) cacao trees (unknown) year 2012 size 45g ~ 1.6oz cocoa solids 69% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price N/A

color medium brown PANTONE 19-1431 Fudgesickle texture lined, scoring, bubbles aroma fruit, wood, dairy, vinegar snap medium hard taste earth, fruit (citrus, lime, blackberry), roast (cocoa), nut, sweet, sour, acidic, wood melt smooth length medium finish acidic, slightly sour

Fresco created four different chocolate recipes using Papua New Guinea cacao: 219, 220, 221, and 222. All four were made from 69% cacao beans and 31% cane sugar. They vary based on how they were roasted and conched.

219 had the same light roast as 222. It differed from 222 in that it was given a medium level of conching.

The chocolate came in a small 45 gram bar scored into 10 pieces, each lined either horizontally or vertically. The bar came wrapped in gold foil-sided wax paper inside a paper box. The production date was September 1, 2012 (bar 278 in batch #219-12-037). The best before date was October 2014.

The color of 219 was a medium brown Fudgesickle (PANTONE 19-1431), slightly darker than 222. The bar had tiny bubbles in the corners of some pieces, but otherwise looked great. The snap was medium-hard.

219 had an aroma containing fruit, wood, dairy, earth, and vinegar. It differed from 222 in that it was much less earthy and I didn't smell any olive.

The flavors in the taste included earth, fruit, roast, nut and wood. The fruit flavors I tasted were citrus, lime, and blackberry. The roast was a mild cocoa. It was also sweet, sour, and acidic.

The melt was smooth. The length was medium, with the flavor lasting between 30 and 35 seconds after the chocolate was gone. The final aftertaste was acidic and slightly sour.

Overall, while both are terrific, I slightly prefer 219 to 222. The melt of 219 is smoother and while it lacks just a little of the strong fruit taste of 222, I like the added cocoa and nut flavors. Fresco 219 won a gold award in the single origin category at the Northwest Chocolate Festival.

Fresco 219 is not yet available online, but look for it soon at Chocolopolis.

International Chocolate Awards 2012 Winners

The World Final of the 2012 International Chocolate Awards took place last week in London and the results have now been published. Here are the winners in the unflavored dark chocolate bar category (with cacao origin).

Overall Winners
GOLD: Pacari Raw 70% (Ecuador)
SILVER: Pacari 70% Piura-Quemazon (Peru)
SILVER: Amano Cuyaga 70% (Venezuela)
SILVER: Amano Chuao 70% (Venezuela)
SILVER: Michel Cluizel Los Anconès (Santo Domingo)
SILVER: Domori Guasare (Venezuela)

Special Awards
GOLD Chocolate Maker: Pacari Raw 70% (Ecuador)
GOLD Growing Country Chocolate: Pacari Raw 70% (Ecuador)
GOLD Directly Traded Cacao: Pacari Raw 70% (Ecuador)
GOLD Organic: Pacari Raw 70% (Ecuador)
GOLD Best Cacao Source: Pacari 70% Piura-Quemazon (Peru)

You can see the full results here on the International Chocolate Awards website.

Review: Fresco 212 Dominican Republic

Richard's Rating: 8.0

chocolate maker Fresco bar 212 region Dominican Republic plantation (blend) cacao trees (unknown) year 2011 size 40g ~ 1.4oz cocoa solids 72% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price N/A

color medium-light brown PANTONE 19-1431 Fudgesickle texture lined, scoring, bubbles aroma earth, fruit (plum, raisin), roast (smoke, malt), sour, nut, wood snap medium hard taste roast (tea), sweet, fruit (berry, plum), earth, sour, tangy melt smooth length medium finish somewhat tannin, slightly sour

212 is one of two single origin prototype chocolate recipes still being made by Fresco with cacao from the Dominican Republic. Chocolate maker Rob Anderson used a light roast and subtle conche in making 212 (you can read more about his process on their website). In contrast, he used a dark roast and no conche to make 213 (here's our review from January).

His formulation for 212 contained 72% cocoa solids from cacao beans and added cocoa butter and 28% cane sugar. The chocolate was made in a nut-free facility.

The small 40 gram bar was scored into 10 pieces, each lined either vertically or horizontally. It came wrapped gold foil-sided wax paper inside a paper box. The bar reviewed here was created on November 22, 2011 (one of 437 bars in batch #11-024). The best before date was December 2013.

212 had a medium-light brown Fudgesickle (PANTONE 19-1431) color. The bar had small bubbles in the corners of about half the pieces, but otherwise looked great. It had a medium-hard snap.

The chocolate had an aroma containing earth, fruit, roast, nut, and wood. The fruit included plum and raisin scents. The roast had scents of smoke and malt. 212 also smelled somewhat sour.

The taste began with a tea roast and then sweetness and fruit flavors were revealed in the form of berry and plum. An underlying earthiness was present. I experienced the taste as sour and interestingly tangy as well.

The melt was smooth. The length made it into medium, with the chocolate flavor lasting 20 to 25 seconds after the chocolate was gone. The finish was somewhat tannin and slightly sour.

In comparing the result of this recipe to that of 213 that we liked so much, I found I slightly preferred the brighter and more tangy flavors of 212 to the heavier roast of 213. 212 won a silver in the Americas semi-finals of the 2012 International Chocolate Awards.

You can purchase Fresco 212 online for $7.00 in the U.S. from Chocolopolis or Cocova.

Review: Fresco 222 Papua New Guinea

Richard's Rating: 8.0

chocolate maker Fresco bar 222 region Papua New Guinea plantation (blend) cacao trees (unknown) year 2012 size 45g ~ 1.6oz cocoa solids 69% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price N/A

color medium-light brown PANTONE 19-1431 Fudgesickle texture lined, scoring, bubbles aroma earth, fruit (hint of olive), wood, vinegar, dairy snap medium hard taste earth, fruit (citrus, lime, blackberry, cranberry), sweet, sour melt smooth length medium finish acidic, somewhat astringent

Based on maker Rob Anderson's suggestion, we reviewed a new bar of recipe 222 this week. Because it was made less than three weeks ago, we have the opportunity to review this chocolate while it is still extremely fresh. In about three months, we'll update this review with a second perspective after the chocolate has aged.

This is the first bar we've reviewed with Fresco's new packaging that better highlights roast and conching strategy used in making the chocolate. They also increased the bar size from 40 to 45 grams. Fresco continues to make all of their chocolate in a nut-free facility.

Fresco made four recipes using single origin cacao from Papua New Guinea: 219, 220, 221, and 222. They only varied in roast and conche.

222 was a single origin bar made with 69% cacao beans and 31% cane sugar. There was no added cocoa butter. This formulation used a light roast and no conching. It was the only recipe that had no conching.

This chocolate came in the new 45 gram size. The bar still had a nearly identical shape: scored into 10 pieces, each lined either vertically or horizontally. It came wrapped in silver foil-sided wax paper inside a paper box that was wider than the previous ones. The production date was September 14, 2012 (bar 152 in batch #222-12-039). The best before date was October 2014.

222 had a medium-light brown Fudgesickle (PANTONE 19-1431) color. As typical for Fresco, the bar looked great other than having bubbles in the corners of some pieces. The snap was medium-hard.

The aroma was earthy, with additional scents of fruit, wood, vinegar and some dairy. I also smelled just a hint of olive.

The chocolate tasted earthy and strongly of fruit. I experienced the citrus and berry fruit flavors primarily as lime, blackberry, and cranberry. The taste was both sweet and somewhat sour.

The melt was smooth, but on the less smooth side. The flavor lasted 35 to 40 seconds after the chocolate was gone, giving it a medium length, nearly making it to long. The finish was acidic and somewhat astringent.

Overall, this is the best Papua New Guinea bar I've tasted since Michel Cluizel Maralumi 64% two years ago. Unfortunately, I can't compare them head to head at present, so I'm not sure which I like better. I look forward to tasting the other three Papua New Guinea bars that Fresco recently released.

Fresco 222 is not yet available online, but look for it soon at Chocolopolis.

Northwest Chocolate Festival Notes

I spent nearly the entire weekend at the Northwest Chocolate Festival, visited with chocolate makers and people in the field that I already knew, met some others for the first time, attended half a dozen classes, and picked up several bars that we've not yet reviewed.

The new bars to review over the next several months include some from Dandelion, Dick Taylor, Fresco, Kallari, Lillie Belle Farms, Nova Monda, Raaka, and the two recent award-winning bars from Pacari.

One of the people I met this year was a new bean to bar chocolate maker from Los Angeles, Nicole Trutanich. She anticipates launching her first four single origin bars next year under the name Bar Au Chocolat. Watch for them on her website.

Lindy joined me Saturday morning and took a few pictures to share with you.

maker Rob Anderson of Fresco
teaching a class
Dandelion chocolate bars
as displayed at their booth

some of the confections for sale
from Chocolopolis
maker Mott Green of Grenada
staffing their booth

Northwest Chocolate Festival Awards

This evening I attended the opening event for the Northwest Chocolate Festival, which officially begins tomorrow. I met with several of the chocolate makers and chocolatiers, mingled with others of the chocolate world, saw a preview of some of the classes, and tasted a few samples.

Prior to NWCF, six judges did a blind tasting of many bars that were sent in advance for judging. Judged awards were given in two categories: Single Origin and Inclusions.

In the judged Single Origin category, the winners were:

• GOLD: Fresco 214 Madagascar
• GOLD: Fresco 219 Papua New Guinea
• SILVER: Pacari Manabi (Ecuador)
• BRONZE: Dandelion Rio Caribe (Venezuela)

In the judged Inclusions (flavored chocolate) category, the winners were:

• GOLD: Lillie Belle Farms The Most Awesome Chocolate Bar Ever
• SILVER: Madre Triple Cacao
• BRONZE: Madécasse Arabica Coffee

They also gave out non-judged Founder's Choice awards, including:

• Lifetime Achievement Award: Fran Bigelow of Fran's Chocolates
• Most Outstanding Fine Chocolate Retailer: Lauren Adler's Chocolopolis
• Best Flavor Innovation: Aaron Barthel of Intrigue Chocolates
• Best New Dessert Shop: Autumn Martin's Hot Cakes Molten Chocolate Cakery

You can still buy tickets at the door for this weekend ($30 per day) on the third floor of the Conference Center at the Washington State Convention Center.

Review: Fresco 211 Ghana

Richard's Rating: 6.0

chocolate maker Fresco bar 211 region Ghana plantation (blend) cacao trees (unknown) year 2011 size 40g ~ 1.4oz cocoa solids 73% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price N/A

color medium-dark brown PANTONE 19-1317 Bitter Chocolate texture lined, scoring, bubbles aroma roast (tobacco), earth, fruit (prune), sweet (molasses), spice snap medium hard taste earth, roast (cocoa), wood, fruit, sweet, hint of sour, hint of nut melt smooth length medium finish somewhat bitter, slightly sour

United States chocolate maker Fresco numbers each of their chocolate bar formulations sequentially, and are presently making 209 through 218. The packaging for each of these single origin bars reveals not only ingredients and cocoa solids percentage, but also the general roasting and conching strategy that was used. All chocolate is made in a nut-free facility.

Recipe 211 contained 73% cocoa solids (cacao beans from Ghana and added cocoa butter) plus 27% cane sugar. The chocolate was made using a medium roast and a medium conche.

Fresco's bar are small, only 40 grams. They are scored into 10 pieces, with each alternating piece lined either horizontally or vertically. 211 came wrapped in silver foil-sided wax paper inside a paper box. The production date was December 19, 2011 (one of the 570 bars of batch #11-028). The best before date was January 2014.

The color of 211 was a medium-dark brown Bitter Chocolate (PANTONE 19-1317). The bar had small bubbles in one or two corners of most pieces, but otherwise looked great. It had a medium-hard snap.

211's aroma contained roast, earth, fruit, sweetness, and some spice. The roast was that of tobacco. The fruit scent seemed to be mostly prune. The sweetness smelled of molasses.

The chocolate initially tasted earthy, with a cocoa roast. As it melted, I experienced wood, fruit, and a hint of nut. Sweetness and a hint of sour were also present.

The melt was smooth. The length made it just into medium, with the chocolate flavor lasting about 20 seconds after the chocolate was gone. The finish was somewhat bitter, with a slight sourness.

You can purchase Fresco 211 online for $7.00 in the U.S. from Chocolopolis or Cocova.

International Chocolate Awards 2012 Semi-Finalists

The International Chocolate Awards have national and regional semi-final competitions throughout the year, followed by a grand final this year in London in October. The results of the last of those competitions have been published, and here are all of the winners in the unflavored dark chocolate bar category (along with cacao origin).

Americas (full results)
GOLD: Pacari 70% Piura-Quemazon (Peru)
SILVER: Amano Cuyaga 70% (Venezuela)
SILVER: Franceschi Canoabo (Venezuela)
SILVER: Fresco 212 (Dominican Republic)
SILVER: Pacari 70% Nube (Ecuador)
SILVER: Pacari Raw 70% (Ecuador)
ECUADOR NATIONAL GOLD: Pacari 70% Nube (Ecuador)
UNITED STATES NATIONAL GOLD: Amano Cuyaga 70% (Venezuela)
WORLD FINALIST: Amano Chuao 70% (Venezuela)
WORLD FINALIST: Amano Ocumare 70% (Venezuela)
WORLD FINALIST: Amma 60% (Brazil)
WORLD FINALIST: Franceschi Sur Del Lago (Venezuela)

Europe (full results)
GOLD: Michel Cluizel Los Anconès (Santo Domingo)
SILVER: Bonnat Porcelana (Venezuela)
SILVER: Domori Guasare (Venezuela)
SILVER: Original Beans Beni Wild Harvest 66% (Bolivia)
FRANCE GOLD: Michel Cluizel Los Anconès (Santo Domingo)
ITALY GOLD: Domori Guasare (Venezuela)
SWITZERLAND GOLD: Idilio No. 2 Selección Amiari Merideña (Venezuela)
WORLD FINALIST: Domori Apurimac (Peru)
WORLD FINALIST: Menakao 72% (Madagascar)

Giveaway: FREE tickets to Northwest Chocolate Festival

The Northwest Chocolate Festival generously provided us with two tickets to give away to this year's event. The two free passes are for Sunday, September 30th, and allow you to experience a full day of the 2012 Northwest Chocolate Festival being held at the Washington State Convention Center in Seattle. For more information about the event, please see my posting about it or the event website.

To enter this giveaway, just send us an email at onegoldenticket@outlook.com with "NWCF Tickets" as the subject line and in the text of the message include your full name.

Entry email must be received by midnight PT, Tuesday, September 25, 2012. One entry per person. Winner will be selected at random. Tickets are valid for admission to the 2012 Northwest Chocolate Festival on Sunday, September 30th. The winner will be able to pick up their tickets at Will Call with photo identification.

Good luck!

Event: Northwest Chocolate Festival September 29-30 in Seattle

The Northwest Chocolate Festival (NWCF) will be held in Seattle from 9:30 a.m. to 6 p.m. each day during the weekend of September 29th and 30th at the Washington State Convention Center (800 Convention Place, Seattle, WA 98101). The theme of the weekend is Taste, Learn, and Celebrate.

Tasting includes not only an amazing selection of chocolate (from at least 14 chocolate makers, including: Amano, Caribeans, Dandelion, Dick Taylor, Fresco, Grenada, Kallari, Lillie Belle Farms, Madécasse, Madre, Olive and Sinclair, Stirs the Soul, Taza, Theo), but also chocolate desserts and even drink pairings.

Learning includes a huge variety of more than 60 classes to choose from about single origin chocolate, crafting chocolate, farming cacao, trade equity, evaluating chocolate, tempering chocolate, pairing chocolate, health benefits, chocolate foods, etc.

For an additional $10 and attending classes, NWCF is offering their Chocolate Academy "Masters in Chocolate Level 1" certificate, which also includes Chocolate Academy membership. Membership benefits include a quarterly newsletter, discounts on tickets to future festivals, and invitations to special chocolate events at partner businesses.

You can read more about the entire weekend on their website: http://www.nwchocolate.com/ and the class schedule.

In addition to these activities open to everyone, VIP tickets are being sold that include full weekend passes, an exclusive "Meet the Maker" opening night reception, additional pre-festival VIP tasting events in Seattle, a complimentary tasting flight in the Beer and Wine Garden during the festival, Chocolate Academy certificate described above, and more.

You can purchase any of the following tickets in advance and pick up your non-transferable ticket at Will Call with photo identification:

• $53.95+tax full weekend pass [$60 at the door]
• $27.40+tax one day pass (age 13+) [$30 at the door]
• $11.47+tax one day youth pass (12 and under)
• $122.98+tax VIP full weekend pass and more

Tickets are also available in advance at a few retail locations such as Chocolopolis without the online service fees (thus, $50, $25, $10, and $115, respectively).

Prices have increased since last year, but with so many bean-to-bar chocolate makers and great classes, the fourth annual Northwest Chocolate Festival might be the best chocolate event in the U.S. this year. If you will be in the Seattle area, you do not want to miss it. Lindy and I are attending, and we hope you'll be able to get there, too!

List: Chocolate With No Exposure To Nuts

We received email from one reader asking about chocolate bars that have absolutely no exposure to peanuts (actually a legume, not a nut) and from another about any nuts at all.

People with severe food allergies need to avoid products not only that contain them as ingredients, but even that are manufactured on equipment with environmental exposure to them. For some, even trace amounts can be dangerous.

The following chocolate makers either indicate nut-free or at least have no warning on their wrappers about any potential presence of nuts. I tried to contact and confirm the complete absence of nuts with each of them, and discovered some additional info about potential tree nut exposure. I didn't hear back from Bonnat.

In addition to the list below, Potomac has one grinder that was formerly used with peanut butter. The grinder has since been thoroughly cleaned many times and is now used only occasionally for small batches. Due to that potential exposure, though, I excluded them from the list.

Remember to always carefully review all labeling before purchasing any chocolate, as previously safe chocolate may no longer be so.

Makers With Chocolate Bars Not Exposed To Nuts

• Bonnat -- no confirmation
  ( Apotequil, Puerto Cabello, Ceylan, Chuao, Côte d'Ivoire, Cuba, Cacao Cusco, Équateur, Jamaïque, Juliana, Libânio, Madagascar, Marfil de Blanco, Porcelana, Real del Xoxonuzco, Hacienda El Rosario, Trinité, 100% Cacao )
• Dandelion
  ( Colombia, Mantuano Venezuela, Elvesia Dominican Republic, Rio Caribe Venezuela, Sambirano Madagascar, Upala Costa Rica )
• Fresco
  ( 210 Jamaica, 211 Ghana, 212 Dominican Republic, 213 Dominican Republic, 214 Madagascar, 215 Madagascar, 216 Madagascar, 217 Chuao, 218 Chuao, 219 Papua New Guinea, 220 Papua New Guinea, 221 Papua New Guinea, 222 Papua New Guinea )
• Grenada
  ( 100%, 82%, 71%, 60% )
• Guittard -- potential almond exposure
  ( Ambanja, Chucuri, Nocturne, Quetzalcoatl, Quevedo, Sur del Lago, Tsaratana )
• Rogue
  ( Hispaniola, Piura, Rio Caribe, Sambirano, Silvestre )
• Stirs the Soul -- potential coconut exposure
  ( Blissful Dark, Dark, Honey Dark, Origins Ecuador, Origins Madagascar )

Please see our permanent Chocolate Lists page (link at upper right) for current information.

Sale: 25% off Gnosis Chocolate in September

Gnosis is running a 25% off promotion that is valid on everything they sell through the end of September. They have many raw chocolate products in addition to the two unflavored dark chocolate bars we've reviewed (Dazzling Dark and Simplicity). Here's their full online store.

Use coupon code SEPT-25 at checkout for the discount.

Event: Northwest Chocolate Festival on SALE

Living Social has a terrific deal on now for a one day pass to the 2012 Northwest Chocolate Festival on September 29 and 30. I haven't yet written a posting about this year's event, but here's my posting about the 2011 event and you can read about this year on the Northwest Chocolate Festival website.

You can purchase a one-day pass for either Saturday or Sunday for only $15 (vs. $25 at Chocolopolis, $28.77 online, or $30 at the door). NWCF is my favorite chocolate event of the year, and this offer is likely the best price you'll find to this year's event. Groupon had a similar deal a few weeks ago. The deal is scheduled to run for two days, but may sell out before then. Here's a direct link.

Review: El Ceibo Heritage 75%

Richard's Rating: 8.0

chocolate maker El Ceibo bar Heritage 75% region Bolivia plantation (blend) cacao trees (unknown) year (unknown) size 80g ~ 2.8oz cocoa solids 75% added fat cocoa butter sweetener sugar emulsifier soy lecithin flavoring (none) other ingredients (none) list price N/A

color medium-dark brown PANTONE 19-1012 Dark Brown texture smooth, scoring, text imprint, uneven sheen, bubbles aroma spice, earth, roast (coffee, smoke), sweet (molasses), fruit snap medium hard taste earth, fruit (plum, apricot, pear), spice, sweet (honey, molasses), nut (almond), wine, roast melt more smooth length medium finish slightly tannin, slightly bitter

El Ceibo is a local cooperative of 1200 cacao farmers that both grows and makes chocolate in Bolivia. Their tree to bar Heritage chocolate comes from wild cacao growing in the Covendo region of Alto Beni and is crafted into bars in their factory in La Paz.

Heritage 75% was made in collaboration with Chloé Chocolat. The ingredients were organic cocoa mass, sugar, organic cocoa butter, and soy lecithin.

The 80 gram bar was scored into one large central piece imprinted with "EL CEIBO" and twelve smaller pieces. It came sealed in silver plastic inside a paper box. The best before date was 26 July 2013.

The color of the chocolate was a medium-dark brown Dark Brown (PANTONE 19-1012). The bar had a smooth surface, but had an uneven sheet and some bubbles. The snap was medium hard.

Heritage had an aroma of spice, earth, roast, sweetness, and fruit. The roast was coffee and smoke. The sweetness smelled of molasses. I had trouble identifying the fruit scent, which I thought might contain olive.

I tasted many flavors in this chocolate: earth, fruit, spice, sweetness, nut, wine, and roast. The fruit included plum, apricot, and pear. The sweetness tasted of both honey and molasses. The nutty flavor seemed to be primarily almond.

The melt was more smooth. The chocolate flavor lasted about 25 to 30 seconds after the chocolate was gone, giving it a medium length. The final aftertaste was slightly tannin and slightly bitter.

El Ceibo Heritage 75% is currently sold out at El Ceibo Chocolate. However, you can purchase this chocolate online for $4.99 in the U.S. from Caputo's Deli. This price is a bargain, as Heritage 75% typically sells for $8 or more elsewhere. In France, you can purchase it for €5.5 from Chloé Chocolat.