Review: Mindo 67%

Lindy's Rating: 6.5

Richard's Rating: 6.0

chocolate maker Mindo bar 67% region Ecuador plantation (blend) cacao trees (unknown) year (unknown) size 100g ~ 3.5oz cocoa solids 67% added fat cocoa butter sweetener cane juice emulsifier (none) flavoring (none) other ingredients (none) list price $7.25

color medium-dark brown PANTONE 19-1015 Bracken texture smooth with scoring, bubbles aroma spice (anise, clove), earth (hay, grass) snap medium hard taste sweet, earth (hay), spice (anise), fruit (raisin, prune, plum) melt smooth length medium finish tannin

Mindo is one of those very rare chocolate makers that starts with wet cacao and does their own fermenting and drying. Most bean to bar chocolate makers buy already dried cacao beans and at best have some indirect input on the fermenting and drying processes. Barbara Wilson and Joe Meza have developed a personal relationship with a small cooperative of cacao farmers in Ecuador, from whom they directly purchase their cacao.

Mindo's 67% bar was made with organic cacao beans, certified organic evaporated cane juice, and a small amount of added cocoa butter from the same cacao beans. They have not yet received organic certification for their chocolate. The big 100 gram bar was scored into 24 pieces and came wrapped in silver-sided wax paper inside a white paper sleeve. The best before date on the bar we reviewed was October 2012.

The medium-dark brown color of 67% was a bit lighter than that of the 77%, but still close to Bracken (PANTONE 19-1015). The top surface had a smooth flat finish, with a little scuffing and bubbles in the corners of some pieces. The snap was medium-hard.

This chocolate had a spice aroma of anise combined with an earthiness like that of hay. I also smelled clove, and Lindy found grass in the earthiness.

67% tasted sweet, with flavors suggested by the aroma: an earthy hay and anise. We also tasted dried fruit. Lindy experienced a raisin flavor; for me it was prune and plum. Lindy tasted tannin.

The melt was better than smooth, but not quite the more smooth of 77%. The length was medium, with the chocolate flavor lasting 30 to 35 seconds after the chocolate was gone. 67% had a tannin finish like that of 77%.

You can purchase Mindo 67% online for $7.25 directly from Mindo.

Review: Mindo 77%

Lindy's Rating: 6.5

Richard's Rating: 6.0

chocolate maker Mindo bar 77% region Ecuador plantation (blend) cacao trees (unknown) year (unknown) size 100g ~ 3.5oz cocoa solids 77% added fat cocoa butter sweetener cane juice emulsifier (none) flavoring (none) other ingredients (none) list price $7.25

color medium-dark brown PANTONE 19-1015 Bracken texture smooth with scoring, bubbles aroma roast, fruit (cherry), earth, floral snap medium hard taste roast (coffee), tannin, woody, fruit, nut, hint of sweet melt more smooth length medium finish tannin

Mindo is one of those very rare chocolate makers that starts with wet cacao and does their own fermenting and drying. Most bean to bar chocolate makers buy already dried cacao beans and at best have some indirect input on the fermenting and drying processes. Barbara Wilson and Joe Meza have developed a personal relationship with a small cooperative of cacao farmers in Ecuador, from whom they directly purchase their cacao.

The 77% bar was made with organic cacao beans, certified organic evaporated cane juice, and a small amount of added cocoa butter from the same cacao beans. This chocolate, however, was not yet certified organic. The big 100 gram bar was scored into 24 pieces and came wrapped in gold-sided wax paper inside a white paper sleeve. There was no date on the bar we reviewed.

The color of 77% was a medium-dark brown close to Bracken (PANTONE 19-1015). The top surface had a smooth flat finish, with some scuffing and bubbles in the corners of some pieces. The snap was medium-hard.

This chocolate had a somewhat muted aroma, with a fruit scent that Lindy identified as cherry, some roast, and the floral typical of Ecuador origins. I also smelled some earthiness, and Lindy noticed something she described as dusty.

77% tasted of a coffee roast, with strong tannin, and revealed flavors of wood and fruit. We also both experienced a hint of sweetness, and I tasted an additional nut flavor.

The melt was smoother than average. The chocolate flavor lasted about 20 seconds after the chocolate was gone, just barely breaking into a medium length. The aftertaste was tannin.

Mindo 77% was a finalist at the 2010 Good Food Awards. You can purchase this chocolate online for $7.25 directly from Mindo.

Maker Profile: Mindo Chocolate

company name	Mindo Chocolate
website	http://www.mindochocolate.com/
email	info@mindochocolate.com
chocolate makers	Joe Meza and Barbara Wilson
factory location	11061 Trinkle Road Dexter, MI 48130 (734) 660-5635
factory tours	by appointment
direct online purchase	Mindo
direct stores	N/A
retail store purchase	where Mindo is sold
selling bars since	2009
plantation bars	none
single origin bars	100% (Ecuador) 77% (Ecuador) 67% (Ecuador)
blend bars	none
production cycle	bean to bar
added fat	cocoa butter
sweetener	cane juice
flavoring	none
emulsifier	none
organic	yes (not yet certified)
sustainable	recycling, composting
economics	direct trade (not certified)
last updated	December 15, 2011

In 2008, Barbara Wilson and Joe Meza built a winter home for themselves in Mindo, Ecuador. Over the following year, that home transformed into El Quetzal de Mindo, a restaurant and hostel. In 2009, Barbara and Joe established a cacao processing station to do their own fermenting, drying, roasting, and winnowing of cacao. They ship their cacao nibs (by air) back to their place in Dexter, Michigan, to press cocoa butter and make chocolate. (Note: In the past, Mindo sometimes shipped beans to Dexter and roasted them there). Factory tours may be arranged by appointment. They began selling their single origin Ecuador chocolate in 2009.

Most chocolate makers purchase dried cacao beans and have little control over the fermenting and drying processes. Mindo, however, buys fresh wet organic cacao beans from a small cooperative in Ecuador, and does their own fermenting and drying locally. In making their chocolate, Mindo adds only organic evaporated cane juice and, when necessary for viscosity, cocoa butter made from the same cacao. No emulsifier or flavoring is added (except in their flavored chocolate, of course :-)

Mindo chocolate bars are made from organic ingredients (both the cacao beans and cane juice are certified organic), but the bars themselves have not yet been certified. Barbara and Joe established direct trade with the farmers of the cooperative, but have gone beyond a financial relationship (including teaching the cacao farmers the process of making chocolate). They also use only recyclable or compostable packaging.

You can buy Mindo chocolate online directly from them. Mindo chocolate can also be purchased at retail locations throughout Michigan and some other locations around the United States, as well as at El Quetzal de Mindo in Ecuador (as listed on their website).

Event: Northwest Chocolate Festival October 22-23 in Seattle

The Northwest Chocolate Festival (NWCF) will be held in Seattle next month, from 10 a.m. to 6 p.m. each day during the weekend of October 22nd and 23rd. Nearly all of the festival will take place in the Northwest Rooms of Seattle Center (305 Harrison St., Seattle, WA 98109). The theme of the weekend is Taste, Learn, and Celebrate.

Tasting includes not only an amazing selection of chocolate (from at least 17 chocolate makers, including: Amano, Chocolate Conspiracy, Divine, Escazú, Fresco, Indahphoria, Kallari, Lillie Belle Farms, Madécasse, Madre, Mindo, Olive & Sinclair, Rogue, Snake & Butterfly, Stirs the Soul, Taza, and Theo), but also chocolate desserts and even drink pairings.

Learning includes a huge variety of more than 70 classes about farming cacao, trade equity, crafting chocolate from the bean, single origin chocolate, tempering chocolate, pairing chocolate, health benefits, etc. For an additional $8 [$10 at the door] and attending 5 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.

Celebrating is highlighted by Saturday night's Chocolate Masquerade Ball at Sole Repair (1001 E. Pike St., Seattle WA 98122). This special event has separate admission. It starts at 8 p.m. with a Chocolate Dessert Showcase and Competition, with awards for the best desserts. At 10 p.m., there will be a Best Costume contest. Attire is black tie and/or masquerade.

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

In addition to these activities open to everyone, 100 VIP tickets are being sold that include full weekend passes, an exclusive "Meet the Maker" opening night reception of wine and chocolate, a VIP-only chocolate and pairing event, a complimentary drink flight in the Beer, Cider, Spirit and Wine Garden during the festival, the Chocolate Academy certificate described above, and a chance to win two tickets on Alaska Airlines.

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

• $37.50 full weekend pass [$40 at the door]
• $22.00 one day pass (age 13+) [$25 at the door]
• $6.50 one day youth pass (age 5 to 12)
• $89.00 VIP full weekend pass and more
• $42.50 chocolate masquerade ball [$50 at the door]

With so many bean-to-bar chocolate makers and great classes, the third 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!