Review: Ritual Balao

Richard's Rating: 6.5

chocolate maker Ritual bar Balao region Ecuador plantation Camino Verde cacao trees unknown year unknown size 43g ~ 1.5oz cocoa solids 75% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $6.75

color medium-dark brown PANTONE 19-1015 Bracken appearance smooth, scoring, uneven sheen aroma earth (burlap), floral, spice snap medium hard taste roast (tea, cocoa), earth (burlap), fruit (blackberry), tannin melt more smooth length medium finish tannin, slightly acidic

Best Prices Online
$6.49 from Caputo's
$6.75 directly from Ritual
$7.00 from Chocolopolis
$7.00 from The Meadow

Review: Dandelion Camino Verde, Ecuador 100%

Richard's Rating: 7.0

chocolate maker Dandelion bar Camino Verde 100% region Ecuador plantation Camino Verde cacao trees unknown year 2014 size 56g ~ 2oz cocoa solids 100% added fat (none) sweetener (none) emulsifier (none) flavoring (none) other ingredients (none) list price $12.00

color medium-dark brown PANTONE 19-1012 Dark Brown appearance smooth, imprints, scoring aroma roast (cocoa, coffee), earth (must), nut, dried fruit (raisin) snap medium hard taste earth, roast (cocoa, tea, malt), nut, dairy, tannin, sour, chalky melt more smooth, fudgy length medium finish tannin, somewhat acidic, slight sour

In 2014, Dandelion released two chocolates made with cacao from a 2014 harvest at Vicente Norero's Camino Verde farm in Balao, Ecuador. In addition to a bar with 85% cocoa solids, they released this bar as their first 100% chocolate.

That Camino Verde cacao was the one and only ingredient in this chocolate. There was no added cocoa butter. This chocolate was made at Dandelion's nut-free facility in San Francisco.

Enclosed inside thick craft paper sealed with a sticker, the two ounce bar came wrapped in heavy gold-sided foil. The bar reviewed here was from batch 1, with a best before date of September 2015.

The bar was scored into 18 pieces, each with imprints of 5 parallel squiggles. The surface looked superb. The chocolate had a medium-dark brown Dark Brown (PANTONE 19-1012) color.

Camino Verde 100% had a medium hard snap. The aroma was primarily a cocoa and coffee roast combined with a musty earth scent. I also smelled nut and dried fruit close to raisin.

The taste began with earth and roast. The roast included cocoa, tea, and a hint of malt. Nuttiness and some dairy joined the roast flavors. The taste was also tannin, sour, and chalky.

This chocolate had a melt that was more smooth and fudgy. The length was medium, with the flavor lasting about 30-35 seconds after the chocolate was gone. The final aftertaste was tannin, somewhat acidic, and slightly sour.

Overall, Camino Verde 100% was a great addition to the growing number of artisan 100% chocolates.

You can purchase Camino Verde 100% online for $12.00 directly from Dandelion.

Review: Dick Taylor Ecuador Camino Verde

Richard's Rating: 7.0

chocolate maker Dick Taylor bar Ecuador Camino Verde region Ecuador plantation Camino Verde cacao trees unknown year unknown size 57g ~ 2.0oz cocoa solids 76% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $8.00

color medium-dark brown PANTONE 19-1012 Dark Brown appearance imprint, smooth aroma earth (hay, burlap), spice snap hard taste roast (tea, cocoa), earth (hay), nut, fruit melt more smooth length medium finish sour, somewhat tannin

Dick Taylor made this Ecuador chocolate with cacao beans from the Camino Verde farm. The chocolate was crafted from 76% cacao beans and 24% organic cane sugar.

Inside a paper envelope, the chocolate came wrapped in gold foil-sided wax paper. The best before date was September 2014 and the batch number was 13252.

The unscored two ounce bar had Dick Taylor's intricate imprint with only some insignificant, barely detectable bubbles. The color was a medium-dark brown Dark Brown (PANTONE 19-1012). The bar had a hard snap.

The aroma smelled strongly of hay. Secondary scents included an earthy burlap and some spice.

Camino Verde had flavors of roast, earth, nut, and fruit. The roast was mostly tea with a little cocoa. The earthy flavor was primarily the dominant hay of the aroma. Nuttiness and fruit developed, but remained in the background compared with the tea roast and hay earth flavors.

The chocolate had a more smooth melt. The length was medium, with the chocolate flavor lasting 30 to 35 seconds after the chocolate was gone. The finish was sour and somewhat tannin.

Overall, it's a great bar if you like the flavors found in this chocolate. The other chocolate we've reviewed made from the high-quality Camino Verde cacao, Rogue's Balao, is even better, but costs quite a lot more.

You can purchase Ecuador Camino Verde online for $8.00 directly from Dick Taylor or from Chocolopolis. I also found it for only $7.00 at The Chocolate Clinic.

Review: Rogue Balao 75%

Richard's Rating: 8.0

chocolate maker Rogue bar Balao region Ecuador plantation Camino Verde cacao trees (unknown) year 2012 size 60g ~ 2.1oz cocoa solids 75% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $13.00

color medium-dark brown PANTONE 19-1015 Bracken texture smooth, glossy, spot of uneven sheen, adhered bits aroma earth (must), wood (cedar), spice, floral snap hard taste earth, spice, fruit (papaya), sweet, wood, floral melt more smooth length long finish tannin, slightly sour

U.S. chocolate maker Colin Gasko hand-crafts single origin bean to bar chocolate as Rogue Chocolatier. As you've probably read in our enthusiastic reviews of his other bars (Hispaniola, Piura, Rio Caribe, Sambirano, and Silvestre), Colin seeks out excellent cacao, works with farmers to help improve fermentation and drying, pays 2-4 times fair-trade prices, and maintains his focus on quality during every step as he produces each chocolate bar.

All of Rogue's chocolate is absolutely pure: made from only cacao beans and cane sugar. The factory in Three Rivers, Massachusetts, is soy-free, nut-free, wheat-free, and dairy-free. The ingredients of Balao were 75% cacao beans from Ecuador and 25% cane sugar.

Rogue provided an insert with extensive information about the cacao of this bar:

Vicente Norero of Camino Verde in Balao, Ecuador, is obsessive about quality. He has painstakingly renovated 500 hectares of traditional Ecuadorian varieties of cacao on his farm and in the process is raising the bar for Ecuadorian beans. He carefully controls fermentation and drying following the latest science and then tastes the liquor to determine profile. Vicente even goes so far as to sort cacao pods by phenotype (shape) and process them differently! For the Balao bar, we worked with Vicente to process two special lots. We blended two phenotype-optimized fermentations to create the world's first single-farm blend. One fermentation is more floral, green, and herbal and the other more spicy, woody, and fruity. The combination produces a remarkable chocolate that highlights Vicente's passion.

The 60 gram bar came sealed in a plastic pouch inside a heavy white paper envelope. It arrived with the top corner broken. The bar reviewed here was from batch 1 of Balao chocolate and was produced in December 2012.

Balao had a medium-dark brown Bracken (PANTONE 19-1015) color. The bar was a single unscored slab. It was smooth and had a lovely glossy sheen. There was a spot of unevenness in the sheen, and some adhered bits of chocolate. The bar had a hard snap.

The aroma contained earth, wood, spice, and floral scents. The earthiness was musty, and the woody aspect smelled distinctly of cedar.

The chocolate tasted much like it smelled, but without the cedar. An initial earthiness was soon joined by spice and fruit. As the taste became sweet, it seemed to me that the fruit included papaya. Woodiness and floral flavors were also present.

I categorized the melt as more smooth, though it was nearly creamy. The length was also remarkably long, with the chocolate flavor lasting 45 to 50 seconds after the chocolate was gone. The finish was tannin and slightly sour.

The superb sheen, wonderful melt (with no added cocoa butter), and enduring length were evidence of the production quality of this chocolate. Overall, this was the best Ecuador bar I've tasted in a long time.

You can purchase Balao 75% online for $13.00 directly from Rogue or for $11.99 from Chocolopolis. I've never purchased chocolate from them before, but I also found it available from Bar & Bean for only $8.00!

Review: Kallari SACHA Roberto's Recipe 75%

Richard's Rating: 7.0

chocolate maker Kallari bar SACHA Roberto's Recipe region Ecuador plantation (blend) cacao trees (unknown) year 2012 size 50g ~ 1.8oz cocoa solids 75% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring vanilla other ingredients (none) list price N/A

color medium-dark brown PANTONE 19-1012 Dark Brown texture smooth, scoring, uneven sheen, bubbles aroma roast (cocoa), floral, sweet (marshmallow), fruit, vanilla, sour snap medium hard taste floral, fruit (blueberry), sweet, vanilla melt smooth length medium finish tannin, acidic, slightly sour

There are currently six tree to bar unflavored chocolates made by Kallari. Three of them are from their original line: 85% Cacao, 75% Cacao, and 70% Cacao). Their new SACHA line has the other three: Sinchi Supreme 85%, Roberto's Recipe 75%, and Sisa's Secret.

Roberto's Recipe was named for chocolate maker Robert Steinberg of Scharffen Berger, who recommended the recipe used for this chocolate bar. The chocolate contained 75% cocoa solids (organic Ecuador cacao beans and added cocoa butter) plus raw cane sugar and vanilla.

As with all of their chocolate bars, Roberto's Recipe came sealed in a silver plastic wrapper inside a dark brown paper box. The 50 gram bar was scored into 15 pieces. I could barely read the blurry dates lightly stamped on the box, but I think the production date was August 2012 and the best before date was August 2013.

The bar was a medium-dark (although close to medium) brown Dark Brown (PANTONE 19-1012). Unfortunately, it arrived broken in half. The surface was smooth with an uneven sheen and bubbles, as well as some other imperfections. The bar had a medium hard snap.

Similar to the other two SACHA bars we reviewed, Roberto's Recipe had a great aroma. In addition to the cocoa roast and marshmallow sweetness, the aroma included a powerful floral scent, some fruit, and vanilla. This aroma had the strongest floral scent of the three.

The taste of this chocolate began with a floral flavor that lasted throughout. I tasted additional flavors of fruit, blueberry, sweetness, sourness, and vanilla.

Roberto's Recipe had a smooth melt. The length was medium, with the flavor lasting 25 to 30 seconds after the chocolate was gone. The final aftertaste was tannin, acidic, and slightly sour.

Overall, I'm impressed with the new SACHA line. Hopefully, they will soon improve bar appearance, but in the interim Kallari has done a great job with the aromas and flavors.

You can purchase SACHA Roberto's Recipe 75% online for $5.25 from Chocosphere .

Review: Kallari SACHA Sisa's Secret 70%

Richard's Rating: 7.0

chocolate maker Kallari bar SACHA Sisa's Secret region Ecuador plantation (blend) cacao trees (unknown) year 2013 size 50g ~ 1.8oz cocoa solids 70% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring vanilla other ingredients (none) list price N/A

color medium brown PANTONE 19-1317 Bitter Chocolate texture smooth, scoring, uneven sheen, bubbles aroma roast (cocoa), sweet (marshmallow), vanilla, floral snap medium hard taste floral, fruit (watermelon, passion fruit), sweet, roast (tea), tannin melt smooth length medium finish acidic, somewhat tannin, slightly sour

Kallari now makes six unflavored chocolates from tree to bar. We reviewed their three original bars in 2011: (85% Cacao, 75% Cacao, and 70% Cacao). They now have an artisan line with many flavored chocolates and three unflavored ones: Sinchi Supreme 85%, Roberto's Recipe 75%, and Sisa's Secret 70%.

Kallari is organized as a cooperative in Ecuador of indigenous Kichwa families. The name for this chocolate bar came from the Kichwa word for "flower" (sisa). As with all of Kallari's chocolate, Sisa's Secret was made locally with organic Ecuador cacao. The ingredients of Sisa's Secret were cacao beans, raw cane sugar, cocoa butter, and vanilla. Total cocoa solids were 70%.

Sisa's Secret came in a sealed silver plastic wrapper inside a brown paper box. The 50 gram bar was scored into 15 pieces. The production date of the bar reviewed here was January 10, 2013, and the best before date was January 10, 2014.

This chocolate had a medium brown Bitter Chocolate (PANTONE 19-1317) color. The surface was smooth, but had an uneven sheen and bubbles. The appearance of this bar was not attractive. The bar had a medium hard snap.

With a wonderful aroma much like that of Sinchi Supreme, Sisa's Secret had rich cocoa roast and marshmallow scents. The aroma was sweeter than Sinchi Supreme and the cocoa scent was even clearer without Sinchi Supreme's smoky undertones. I also smelled vanilla and floral scents.

Sisa's Secret tasted intensely floral. Other flavors I experienced were fruit, watermelon, passion fruit, and a tea roast, but floral flavors were always dominant. The taste was tannin and very sweet.

The melt was smooth. The flavor lasted 20 to 25 seconds after the chocolate was gone, giving it a medium length. The finish was acidic, somewhat tannin, and slightly sour.

In spite of its disappointing appearance, Sisa's Secret had a lovely aroma and a floral flavor exemplifying Ecuador chocolate.

You can purchase Kallari SACHA Sisa's Secret 70% online for $5.25 from Chocosphere .

Review: Kallari SACHA Sinchi Supreme 85%

Richard's Rating: 6.5

chocolate maker Kallari bar SACHA Sinchi Supreme region Ecuador plantation (blend) cacao trees (unknown) year 2013 size 50g ~ 1.8oz cocoa solids 85% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring vanilla other ingredients (none) list price N/A

color medium-dark brown PANTONE 19-1015 Bracken texture smooth, scoring, uneven sheen, bubbles aroma roast (cocoa, smoke), sweet (marshmallow), earth, floral snap medium taste earth, roast (tea), sour, tannin, licorice, fruit (passion fruit) melt smooth length medium finish acidic, tannin, sour

In addition to their original three unflavored chocolate bars (85% Cacao, 75% Cacao, and 70% Cacao), Kallari produces three unflavored bars in their artisan hand-tempered SACHA line of (typically flavored) chocolate.

Sinchi means "strong" in Kichwa (the native language of the Ecuador families that make up the Kallari cooperative). Sinchi Supreme was originally released as Diego's Decadence (which was named after coordinator Diego Grega). The other two unflavored SACHA bars we'll review are Roberto's Recipe 75% and Sisa's Secret 70%.

As with all of their bars, Kallari made this chocolate from tree to bar beginning with local organic Ecuador cacao. Sinchi Supreme contained 85% cocoa solids (organic cacao beans plus added cocoa butter), raw cane sugar, and vanilla.

Inside a paper box, Sinchi Supreme came enclosed in a silver plastic wrapper. The 50 gram bar was scored into 15 pieces. The production and best before dates stamped on the box were difficult to read, but I believe they were January 18, 2013, and January 18, 2014, respectively.

The color of the chocolate was a medium-dark brown Bracken (PANTONE 19-1015). The surface was smooth with an uneven sheen (though not as dramatic as it appears in the photo above, which over-emphasizes the sheen differences). There were bubbles in a few of the corners.

The bar had a softer than typical medium snap. Opening the wrapper was a treat in itself, with the revelation of a wonderful rich, deep cocoa aroma. That aroma also included a smoke roast, marshmallow sweetness, earth, and floral scents. In addition, I thought I smelled just a hint of alcohol.

The taste began with an earthy and floral flavor that transitioned into a sour and tannin tea roast. I tasted licorice and a fruit flavor that reminded me of passion fruit.

Sinchi Supreme had a smooth melt. The flavor lasted about 25 seconds after the chocolate was gone, giving it a medium length. The finish was acidic, tannin, and sour.

Overall, I liked this chocolate much more than Kallari's original 85% Cacao bar, especially its enticing aroma.

You can purchase SACHA Sinchi Supreme 85% online for $5.25 from Chocosphere .

Review: Nova Monda Gold Label 80% Ecuador

Richard's Rating: 6.0

chocolate maker Nova Monda bar Gold Label 80% region Ecuador plantation (blend) cacao trees (unknown) year 2012 size 53g ~ 1.9oz cocoa solids 80% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $5.99

color medium-dark brown PANTONE 19-1314 Seal Brown texture smooth, scoring, uneven sheen, bubbles, adhered bits aroma floral, dairy, earth, roast snap hard taste floral, woody, earth, sweet, sour, acidic, fruit (banana, berry), wine melt smooth length medium finish sour, tannin

Nova Monda makes primarily jar chocolate, but in 2011 they began making chocolate bars. They currently make three single origin unflavored chocolate bars: Purple Label 70%, Green Label 75%, and Gold Label 80%. Purple and Green are made with cacao from Nicaragua; Gold is made with cacao from Ecuador.

Gold Label 80% was made with cacao beans from a cooperative in Punta Galera in the Esmeraldas province of Ecuador. The beans were roasted at a facility in Ecuador, and Nova Monda bought the nibs and liquor for their chocolate. Although they purchased after roasting, Nova Monda was involved with the fermenting, drying, and roasting processes for their cacao.

According to the wrapper, Gold Label contained 80% cacao and 20% cane sugar. Nova Monda's website indicated that the cane sugar was evaporated cane juice. Both ingredients were organic, though the bar was not certified.

The unusual size 52.7 gram (1.86 ounce) bar was scored into 12 pieces. It came wrapped in gold foil sided wax paper in a paper sleeve. The best before date was October 2013.

The chocolate was a medium-dark brown Seal Brown (PANTONE 19-1314) color. The bar had a smooth surface with an uneven sheen and several bubbles. There were also adhered bits of chocolate on the bar. The snap was hard.

Floral, dairy, and earth scents were present in the aroma. I also smelled some roast.

Gold Label tasted floral, woody, and earthy. I experienced sweetness, sourness, and acidity. As the chocolate melted, fruit flavors of banana and berry developed, along with a wine flavor. I tasted none of the roast from the aroma. This chocolate was likely made with a light roast.

The chocolate had a smooth melt, nearly more smooth. The length was medium, with the chocolate flavor lasting 25 to 30 seconds after the chocolate was gone. The finish was sour and tannin.

You can currently purchase Gold Label 80% directly from Nova Monda for $4.99, a $1.00 discount from their regular $5.99 price.

Review: Raaka Ecuador 85% Dark

Richard's Rating: 5.5

chocolate maker Raaka bar Ecuador 85% Dark region Ecuador plantation (blend) cacao trees (unknown) year (unknown) size 34g ~ 1.2oz cocoa solids 85% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $5.00

color medium-dark brown PANTONE 19-1314 Seal Brown texture uneven shape, smooth, uneven sheen, scuffing, bubble, adhered bits aroma floral, earth (must), fruit, spice, hint of mint snap hard taste earth, sour, fruit (melon, berry), wine, floral, nut (almond) melt smooth length short finish tannin, somewhat sour, somewhat acidic, slightly chalky

U.S. chocolate makers Ryan Cheney and Nate Hodge established Raaka Virgin Chocolate and released their first bars in 2010. Their concept of virgin chocolate is not quite the same as raw, as they allow slightly higher temperatures. Raaka does not roast their cacao beans and processes all of their chocolate below 135 degrees Fahrenheit (57°C). They currently make two single origin bars (Ecuador and Madagascar) and five flavored bars.

Raaka buys beans from cooperatives, always paying above fair trade prices. They use only organic ingredients and make their chocolate in a nut-free environment. They purchased the cacao beans for their Ecuador 85% Dark bar from APROCA. The other ingredients were cane sugar and cocoa butter.

The bar was double-wrapped with silver foil sided wax paper and craft paper. It was sealed closed by a large product sticker on the back. There was no best before date. The batch number was 20.

Ecuador 85% had a medium-dark brown Seal Brown (PANTONE 19-1314) color. The unscored bar was uneven, with one side thicker than the other. The surface was smooth, with an uneven sheen, some scuffing, one bubble, and a some adhered bits of chocolate. The snap was hard.

The aroma of the chocolate contained floral, earth, fruit and spice scents. The earth was musty. I also smelled just a hint of mint.

The initial taste was earthy and sour before the fruit was revealed. I tasted mostly melon with a little berry. I also experienced flavors of wine, floral, and nut in form of almond. The back label listed tasting notes of "almond, melon, molasses", but I didn't taste the molasses.

The chocolate had a smooth melt. The chocolate flavor lasted 15 to 20 seconds after the chocolate was gone, giving a short length. The finish was tannin, somewhat sour, somewhat acidic, and slightly chalky.

You can purchase Ecuador 85% Dark directly from Raaka for $8.00 for a 2.5 ounce bar (or $5.00 for 1.2 ounce bar).

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: Bonnat Équateur

Richard's Rating: 7.0

chocolate maker Bonnat bar Équateur region Ecuador 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-dark brown PANTONE 19-1012 Dark Brown texture smooth, scoring, text imprint, slight scuffing, slightly uneven sheen, tiny bubbles aroma roast (tea, cocoa), earth, floral, sweet (honey), fruit (fig) snap hard taste earth, roast (tea), sweet (caramel, honey), fruit (berry, fig), tannin melt smooth length short finish somewhat tannin, slightly sour

French chocolate maker Bonnat makes single origin Équateur with cacao from Ecuador. The ingredients and proportions are Bonnat's typical ones: 75% cocoa solids (cacao beans plus added cocoa butter) and 25% sugar.

The big 100 gram bar was scored into 32 small pieces around a central block with the "BONNAT Voiron" imprint. It came wrapped in foil-sided wax paper inside a paper sleeve. The best before date was August 2013 (Lot A).

Équateur had a medium-dark brown Dark Brown (PANTONE 19-1012) color. The surface of the bar was smooth with slight scuffing and a slightly uneven sheen. There were some tiny bubbles present. Unfortunately, it arrived broken (along the second vertical scoring line, as seen in the photo above). The bar had a hard snap.

The aroma consisted of roast, earth, floral, sweet and fruit scents. The roast was a combination of tea and cocoa. The sweetness smelled of honey. The fruit seemed to be a dried fruit, most like that of fig.

The chocolate tasted of earth, a tea roast, sweetness and fruit. The fruit flavors included berry and fig. I tasted both caramel and honey in the sweetness. There was some tannin present as well.

The melt was smooth. The chocolate flavor lasted about 15 to 20 seconds after the chocolate was gone, giving Équateur a short length. The finish was somewhat tannin and slightly sour.

You can purchase Bonnat Équateur online for $8.45 in the U.S. from Chocosphere or for £4.95 in the U.K. from either Chocolate Trading Co. or Mortimer & Bennett.

Review: Pacari Esmeraldas 60%

Richard's Rating: 6.5

chocolate maker Pacari bar Esmeraldas region Ecuador plantation (blend) cacao trees (unknown) year 2011 size 50g ~ 1.8oz cocoa solids 60% added fat (none) sweetener cane sugar emulsifier sunflower lecithin flavoring (none) other ingredients (none) list price $5.49

color medium-dark brown PANTONE 19-1015 Bracken texture smooth, scoring, adhered bits, mottled sheen aroma roast, earth, floral, fruit (tropical, hint of banana, hint of papaya) snap medium hard taste sweet (honey), sour, earth, fruit (citrus, banana, berry), wine, floral, roast melt smooth length short finish somewhat acidic, slightly sour

Ecuador bean to bar chocolate maker Pacari produces chocolate that is certified organic by both the USDA and the EC. They make both raw and roasted chocolate bars from single origin Ecuador cacao. We've previously reviewed their three unflavored raw chocolate bars (100%, 85%, and 70%). Pacari has three unflavored roasted bars with with cacao from specific regions of Ecuador: Los Rios 72%, Manabi 65%, and Esmeraldas 60%.

Like the others, Esmeraldas was made from cacao beans, cane sugar, and sunflower lecithin. The 60% cocoa solids were all beans, with no added cocoa butter. The 50 gram bar was scored into 15 pieces. It came enclosed in a silver plastic pouch inside the paper box. The box was stamped with a production date of 30 September 2011 and a best before date of 30 September 2013.

The color of the chocolate was medium-dark brown Bracken (PANTONE 19-1015), a shade lighter than Los Rios and a shade darker than Manabi. The surface was smooth on the top with no bubbles, but the sheen was mottled with spots. There were some chocolate bits adhered to it. The bottom surface was slightly uneven from the chocolate not fully settling before solidifying. The snap was medium hard.

Esmeraldas had an aroma consisting of roast, earth, floral, and fruit scents. The fruit smelled tropical, with hints of banana and papaya.

The chocolate tasted initially sweet and sour, with earth and fruit flavors. The sweetness seemed to be honey. The fruit included citrus, banana, and berry. Additional flavors of wine, floral, and roast were also present.

The melt was smooth. The chocolate flavor lasted 15 to 20 seconds after the chocolate was gone, giving a short length. The finish was somewhat acidic and slightly sour.

All three of Pacari's three regional single origin Ecuador chocolates were good, but overall I slightly preferred Esmeraldas, followed by Los Rios, and then Manabi, which surprised me, given Esmeraldas higher sugar content.

You can purchase Esmeraldas online for $5.49 directly from Pacari, or for $3.85 from Chocosphere.

Review: Pacari Manabi 65%

Richard's Rating: 6.0

chocolate maker Pacari bar Manabi region Ecuador plantation (blend) cacao trees (unknown) year 2011 size 50g ~ 1.8oz cocoa solids 65% added fat (none) sweetener cane sugar emulsifier sunflower lecithin flavoring (none) other ingredients (none) list price $5.49

color medium-dark brown PANTONE 19-1015 Bracken texture smooth, scoring, bubbles, adhered bits aroma floral, earth, fruit (citrus), roast snap hard taste sweet, sour, earth, fruit (citrus), roast (cocoa), floral, nut melt smooth length short finish tannin, somewhat sour

Pacari is a bean to bar maker in Ecuador that makes both raw and roasted chocolate from single origin Ecuador cacao. The name Pacari means nature in Quechua. All Pacari chocolate is USDA certified organic. They produce three unflavored single origin chocolate bars with cacao from specific regions of Ecuador: Los Rios, Manabi, and Esmeraldas.

Manabi was made from cacao beans, cane sugar, and sunflower lecithin. The 65% cocoa solids were all beans, with no added cocoa butter. The 50 gram bar was scored into 15 pieces. It came enclosed in a silver plastic pouch inside the paper box. The box was stamped with a best before date of July 2013.

The chocolate had a medium-dark brown Bracken (PANTONE 19-1015) color, a little lighter than that of Los Rios. The surface was smooth, with some chocolate bits adhered to it and a few tiny bubbles. The snap was hard, but close to medium hard.

The aroma contained scents of floral, earth, fruit, and roast. The fruit scent was that of citrus.

The taste of Manabi began with a nice balance of sweet and sour that revealed flavors of earth, citrus fruit, cocoa roast, floral, and nut. The sweetness grew stronger and eventually dominated the taste.

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

You can purchase Manabi online for $5.49 directly from Pacari, or for $3.85 from Chocosphere.

Review: Pacari Los Rios 72%

Richard's Rating: 6.5

chocolate maker Pacari bar Los Rios region Ecuador plantation (blend) cacao trees (unknown) year 2012 size 50g ~ 1.8oz cocoa solids 72% added fat (none) sweetener cane sugar emulsifier sunflower lecithin flavoring (none) other ingredients (none) list price $5.49

color medium-dark brown PANTONE 19-1015 Bracken texture smooth, scoring, scuffing, bubbles, adhered bits aroma floral, earth, roast (coffee), mint snap medium hard taste fruit (banana, citrus, berry), earth, sour, floral, roast (coffee), sweet melt smooth length short to medium finish tannin, somewhat sour

In March, we reviewed the raw chocolate bars for which Ecuador chocolate maker Pacari is renown (Raw 100%, Raw 85%, and Raw 70%). This month, we'll review their single origin bars from three different regions of Ecuador: Los Rios, Manabi, and Esmeraldas.

All of their chocolate is made from bean to bar and USDA certified organic. Pacari pays above-market prices to support sustainable organic agriculture and social responsibility.

The ingredients of Los Rios were cacao beans, cane sugar, and sunflower lecithin. The cacao beans made up all 72% of the cocoa solids (i.e., no added cocoa butter). The 50 gram bar was scored into 15 pieces. It came enclosed in a silver plastic pouch inside the paper box. The box was stamped with a production date of 13 January 2012 and a best before date of 13 January 2014.

Los Rios had a medium-dark brown Bracken (PANTONE 19-1015) color. The surface was smooth, but scuffed, with some chocolate bits adhered to it. There were a few tiny bubbles and an imperfection in the corner (top right in the photo above). The snap was medium hard.

The aroma of this chocolate was floral and earthy before a strong coffee roast became dominant. I also smelled a mint scent.

The taste was fruity and earthy. Over time I identified fruit flavors of banana, citrus, and berry. I tasted the floral and coffee roast from the aroma, but it wasn't as powerful as the aroma suggested. Sourness was present almost from the start, though sweetness gradually took over.

The melt was smooth. The chocolate flavor lasted around 20 seconds after the chocolate was gone, giving it a length right at the boundary between short and medium. The finish was tannin and somewhat sour.

You can purchase Los Rios online for $5.49 directly from Pacari, or for $3.85 from Chocosphere.

Review: Fine & Raw 78% (Ecuador)

Lindy's Rating: 5.0

Richard's Rating: 5.5

chocolate maker (unknown) bar 78% region Ecuador plantation (blend) cacao trees (unknown) year (unknown) size 54g ~ 1.9oz cocoa solids 78% added fat cocoa butter sweetener agave emulsifier (none) flavoring (none) other ingredients (none) list price $8.50

color medium-dark brown PANTONE 19-1015 Bracken texture smooth, not glossy, uneven sheen, scoring, bubbles aroma floral, earth, nut (almond), coconut, spice snap hard taste sour, wood, earth, bitter melt smooth length medium finish bitter, somewhat sour

Fine & Raw hand-crafts all of their raw chocolate in Brooklyn from cacao paste made from single origin fair trade Ecuador cacao. They are working on opening a new factory to begin producing bean to bar chocolate. The company supports the environment, with cacao from farmers using sustainable practices at the start and recycled packaging using non-toxic vegetable inks at the end. Daniel Sklaar uses only organic ingredients and his raw chocolate never exceeds 118 degrees Fahrenheit (48°C) during processing. He makes one unflavored chocolate bar and seven flavored chocolate bars, as well as bonbons.

78% was made from cacao paste, blue agave nectar, and cocoa butter. The ingredients were raw and organic, but the bar was not certified. The bar was scored into ten pieces and came wrapped in gold-sided foil inside brown paper. There was no best before date on the bar we reviewed.

The chocolate had a color that was slightly more red than Bracken (PANTONE 19-1015). The surface of the bar was smooth, but not glossy. It had an uneven sheen. There were bubbles along the edges. The bar had a hard snap.

The aroma was floral and earthy, with a nutty almond scent as well as some coconut. I also smelled spice. The combination was nice.

78% had a sour flavor pretty much throughout. We both tasted a woody flavor and a bitterness that grew towards the end. I experienced an earthiness as well.

The chocolate had a smooth melt, leaning towards less smooth. The length was medium, with the chocolate flavor lasting about 30 seconds after the chocolate was gone. The finish was bitter and somewhat sour.

You can purchase 78% online for $8.50 in the U.S. directly from Fine & Raw.

Review: Stirs the Soul Origins Ecuador

Richard's Rating: 6.0

chocolate maker Stirs the Soul bar Origins Ecuador region Ecuador plantation (blend) cacao trees Criollo year 2011 size 47g ~ 1.65oz cocoa solids 88% added fat cocoa butter sweetener agave emulsifier (none) flavoring (none) other ingredients salt list price $6.25

color medium-dark brown PANTONE 19-1015 Bracken texture smooth, image imprint, bubbles aroma floral, earth (must), spice, cocoa, fruit (berry) snap medium hard taste earth, floral, citrus, coffee, acidic, hint of sour melt smooth length short finish somewhat sour, slightly acidic

Oregon chocolate maker Daren Hayes has been hand-crafting stone-ground bean to bar raw chocolate as Stirs the Soul since 2006. With a motto of "conscious raw chocolate", Stirs the Soul ensures the temperature during processing never exceeds 111 degrees Fahrenheit (44°C).

Daren uses only organic or wild ingredients in his chocolate, and buys his cacao beans at fair trade or higher prices from those using sustainable practices. He avoids cane sugar, uses alternative low glycemic sweeteners (agave, date, honey, and coconut palm), and produces his chocolate in a nut, gluten, soy, and dairy free environment, which he finds helpful for those with food sensitivities. Stirs the Soul makes two single origin chocolates, three unflavored chocolates, many flavored chocolates, as well as chocolate confections and other cacao products. Origins Ecuador is one of the two single origin bars.

Origins Ecuador contained 88% cocoa solids and was made from Criollo cacao beans, cocoa butter, agave, and salt. The cacao beans were purchased from an individual farmer in Ecuador and the cocoa butter was made from those same beans. All of the ingredients were raw other than the salt. Although the bar was not certified, the ingredients were all organic. The 1.65 ounce bar was unscored, had raised areas, and was imprinted with a design of cacao pods. It came wrapped in two layers, wax paper under purple foil, inside a paper sleeve. The bar we reviewed was made on 20 October 2011, and had a best before date of 20 April 2012.

The chocolate had color similar to that of the other raw Ecuador chocolate we've reviewed: a medium-dark brown close to Bracken (PANTONE 19-1015), but with some added red. The surface of the bar was smooth, but had several bubbles. The snap was medium hard.

Origins Ecuador smelled of the familiar floral, musty earth, spice, and cocoa scents, but I also noticed a berry fruit in the aroma.

The taste, though, was somewhat different. The same earth and floral flavors were present, but I also tasted citrus and coffee. It was acidic, but had only a hint of sourness (much less than in Pacari's raw chocolates).

The chocolate had a smooth melt. The chocolate flavor lasted about 15 seconds after the chocolate was gone, giving it a short length. The sourness grew a little in the aftertaste, giving a finish that was somewhat sour and slightly acidic.

This was another raw chocolate that breaks the stereotype of raw chocolate having poor taste. Origins Ecuador was as good as many roasted chocolates. Even compared against other single origin Ecuador chocolate we've reviewed, it ranked only a little below the median.

You can purchase Origins Ecuador bars in packs of two for $12.50 in the U.S. directly from Stirs the Soul, or internationally if you phone them at 503-774-4903.

Review: Chocolate Conspiracy Dark Bar

Richard's Rating: 7.0

chocolate maker Chocolate Conspiracy bar Dark Bar region Ecuador plantation (blend) cacao trees (unknown) year 2011 size 57g ~ 2.0oz cocoa solids 74% added fat cocoa butter sweetener wildflower honey emulsifier (none) flavoring vanilla other ingredients (none) list price $9.50

color medium-dark brown PANTONE 19-1015 Bracken texture smooth, scoring aroma floral, spice, earth, cocoa, vanilla, sweet snap medium hard taste floral, spice, earth, cocoa, sweet (honey), fruit (berry) melt less smooth length medium finish somewhat acidic, somewhat sour

Utah chocolate maker AJ Wentworth began making raw chocolate as The Chocolate Conspiracy in 2009. With a background in nutrition, AJ handcrafts his healthy raw chocolate from organic ingredients, ensuring the temperature never exceeds 105 degrees Fahrenheit (41°C). At present, all of his chocolate is made from raw certified organic single origin cacao beans sourced from Pacari in Ecuador. In addition to its unflavored Dark Bar, The Chocolate Conspiracy makes flavored raw chocolate bars, raw chocolate confections, and bulk raw cacao products (nibs, cocoa powder, cocoa butter, and chocolate).

Although it was not printed on the wrapper, Dark Bar contained 74% cocoa solids. It was made from cacao beans, cocoa butter (from the same beans), local wildflower honey, and vanilla bean. All of the ingredients were raw, and all but the honey were certified organic. The two ounce bar was scored into 12 pieces. It came wrapped in gold foil-sided paper inside a paper wrapper. The best before date was 5 May 2012.

The coloring of this chocolate was similar to Pacari's Raw 70% and Raw 85% bars: a medium-dark brown that didn't quite match Bracken (PANTONE 19-1015) due to additional redness (a bit more than both Pacari bars). The surface of the bar was smooth, but not glossy. The snap was medium hard.

The aroma of Dark Bar was a combination of floral, spice, earthy, cocoa, vanilla, and sweet scents. The spice was particularly intriguing, and I even resorted to going through our entire spice rack in search of that scent, but was not able to identify it. Even though the sweetness did not smell like honey to me, perhaps the scent came partially from the wildflower honey?

The chocolate tasted nearly the same as it smelled, with floral, spice, earth, and cocoa flavors. There was a honey sweetness and a berry fruit flavor as well.

The melt was less smooth, and most pieces had a grainy bit or two. Dark Bar had a medium length, with the chocolate flavor lasting 25 to 30 seconds after the chocolate was gone. The aftertaste was somewhat acidic and somewhat sour.

Overall, I found the aroma compelling and enjoyed the flavor of this chocolate more than that of the Pacari raw bars. I wanted to rate Dark Bar even higher, but couldn't due to the melt and finish. It will be interesting to see where it ends up in a raw chocolate ranking (which we'll do after we complete individual ratings). If all raw chocolate bars taste as good as those from The Chocolate Conspiracy and Pacari, then the poor reputation of raw chocolate has become false.

You can purchase Dark Bar for $9.50 in the U.S. and Canada directly from The Chocolate Conspiracy.

Review: Pacari Raw 70%

Richard's Rating: 7.5

chocolate maker Pacari bar Raw 70% 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 $5.99

color medium-dark brown PANTONE 19-1015 Bracken texture smooth, scoring, scuffing aroma floral, earth (must), vinegar, cocoa, spice, fruit snap medium hard taste fruit (berry, raisin, citrus, hint of apple), floral (jasmine), sour, acidic, cocoa, earth, sweet, nut melt smooth length short finish acidic, somewhat sour

Pacari makes single origin certified organic chocolate locally in Ecuador. They pay above-market prices to support sustainable organic agriculture and social responsibility. Pacari makes both raw and roasted chocolate bars. Their raw chocolates are all produced at temperatures below 48 degrees Celsius (118°F). Raw 70% is one of their three unflavored raw chocolate bars (the others are Raw 85% and Raw 100%, both previously reviewed).

The ingredients of Raw 70% were cacao beans, cane sugar, cocoa butter, and sunflower lecithin. The 70% cocoa solids included additional cocoa butter made from those same beans. The 50 gram bar was scored into 15 pieces. It came enclosed in a silver plastic pouch inside a paper box. The best before date was 27 January 2014.

The color of this chocolate was very close to that of Raw 85%, not matching a medium-dark brown Bracken (PANTONE 19-1015) due to having additional red. The surface of the bar was smooth, but not glossy. There was slight scuffing and a few adhered bits of chocolate. The snap was medium hard.

Raw 70% had an aroma similar to Pacari's other raw bars, with floral, musty earth, vinegar, cocoa, spice, and fruit scents. There was a little more vinegar in this aroma.

The chocolate had the most fruit flavor among the three, with a complex mix of berry, raisin, citrus, a hint of apple, and likely other fruits I didn't identify. It had many additional flavors, such as floral in the form of jasmine, cocoa, earthy, and nutty, while tasting acidic, sour, and sweet.

The melt was smooth. The chocolate flavor lasted 15 to 20 seconds after the chocolate was gone, giving a short length. The finish was acidic and somewhat sour.

Overall, in spite of the excessive acidity in the finish, I liked Raw 70% best among Pacari's raw bars due to its fascinating taste.

You can purchase Raw 70% for $5.99 in the U.S. and Canada directly from Pacari or for $5.75 from Chocosphere. You can buy Raw 70% for £2.99 in the U.K. and other countries from The Raw Chocolate Shop.