Review: Bar au Chocolat Sambirano Valley, Madagascar

Richard's Rating: 7.0

chocolate maker Bar au Chocolat bar Sambirano Valley, Madagascar region Madagascar plantation blend cacao trees Trinitario year unknown size 65g ~ 2.3oz cocoa solids 70% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $12.00

color medium brown PANTONE 19-1431 Fudgesickle appearance smooth, scoring, scuffing, adhered bits aroma roast (cocoa), fruit (citrus, cherry), earth (grass) snap medium hard taste fruit (citrus, grapefruit, cherry), earth (burlap), sweet (caramel), roast (cocoa), sour melt smooth length medium finish somewhat tannin, slightly acidic

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Review: Bar au Chocolat Duarte Province, Dominican Republic

Richard's Rating: 7.0

chocolate maker Bar au Chocolat bar Duarte Province, Dominican Republic region Dominican Republic plantation blend cacao trees Trinitario year unknown size 65g ~ 2.3oz cocoa solids 70% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $12.00

color medium-dark brown PANTONE 19-1012 Dark Brown appearance smooth, scoring, uneven sheen, adhered bits, bubbles aroma roast (cocoa), fruit (berry, prune, orange), spice, earth (hay) snap medium hard taste earth, roast (tea), fruit (blackberry, orange, prune, date), sweet, tannin, acidic, sour melt smooth length medium finish tannin, somewhat acidic

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SOMA Black Science Bachelor's Hall Jamaica

Richard's Rating: 7.5

chocolate maker SOMA bar Black Science Bachelor's Hall region Jamaica plantation Bachelor's Hall cacao trees Trinitario year (unknown) size 25g ~ 0.9oz cocoa solids 70% added fat unknown sweetener unknown emulsifier unknown flavoring unknown other ingredients unknown list price N/A

color medium brown PANTONE 19-1317 Bitter Chocolate appearance scoring, imprints, smooth, adhered bits, bubbles aroma earth, nut sweet, fruit snap medium hard taste sweet (honey), fruit (raspberry), nut, earth, dairy (butter) melt smooth length long finish somewhat tannin, somewhat acidic

Review: Marou Ba Ria 76%

Richard's Rating: 7.0

chocolate maker Marou bar Ba Ria region Vietnam plantation (blend) cacao trees Trinitario year (unknown) size 100g ~ 3.5oz cocoa solids 76% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price N/A

color medium brown PANTONE 19-1012 Dark Brown appearance smooth, scoring, imprint, bubbles, adhered bits aroma roast, spice, fruit (hint of olive), earth snap hard taste roast (cocoa), sweet (honey), fruit (raspberry, apricot, citrus) melt smooth length long finish somewhat acidic, somewhat tannin

Marou crafts bean to bar chocolate locally in Vietnam. They make five bars, each from cacao of a different region in the country. All of their chocolate contains only three ingredients: cacao beans, cocoa butter and cane sugar. The bars are produced in their nut-free factory in Ho Chi Minh City (a.k.a. Saigon).

Ba Ria came as a nice, big, 100 gram bar wrapped in thin bronze foil-sided paper (with a sticker of the Marou "M") that was enclosed in a lovely bright orange-red wrapper with gold silk-screen (sealed with double-sided adhesive).

This chocolate had 76% cocoa solids (cacao beans plus added cocoa butter) and 24% cane sugar. It came from batch 304, and had a best before date of January 28, 2014.

The bar was scored in different-sized pieces with diagonal lines and a central rectangle with the Marou logo. The surface was smooth to the touch and had a somewhat uneven sheen. The chocolate was a medium brown Dark Brown (PANTONE 19-1012) color. There were bubbles in some of the corners, adhered bits mostly on top, and visible lines from the wrapper. The bar had a generally good appearance in spite of all of these minor flaws.

Ba Ria had a hard snap. The aroma contained roast, spice, fruit, and earth scents. The fruit scent contained a hint of olive.

The chocolate tasted initially of a cocoa roast, but soon revealed sweetness and fruit flavors. The sweetness tasted similar to honey. The fruit was complex. Among the specific flavors I identified were raspberry and apricot, as well as a general citrus.

The melt was smooth. The chocolate flavor lasted about 45-50 seconds after the chocolate was gone, giving a long length. The finish was somewhat acidic and somewhat tannin.

Ba Ria was much fruitier than the other Marou chocolates. Of the five, I think I liked Dong Nai best, though Ba Ria was a close second. Here are the other reviews: Ben Tre, Dong Nai, Lam Dong, and Tien Giang.

You can purchase Marou Ba Ria 76% online for $8.95 from The Meadow or for $9.00 from Chocolopolis.

Review: Marou Tien Giang 70%

Richard's Rating: 6.5

chocolate maker Marou bar Tien Giang region Vietnam plantation (blend) cacao trees Trinitario year (unknown) size 100g ~ 3.5oz cocoa solids 70% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price N/A

color medium brown PANTONE 19-1012 Dark Brown appearance smooth, scoring, imprint, bubbles, adhered bits aroma roast (coffee, smoke), sweet snap hard taste roast (smoke), spice (pepper), fruit (prune), sweet (honey, toffee), earth melt smooth length long finish somewhat acidic, slightly tannin

Tien Giang is one of five regional bean to bar chocolates crafted by Marou locally in Vietnam. Each bar is made with cacao from a different growing region within the country. The other four bars are: Ba Ria, Ben Tre, Dong Nai, and Lam Dong.

The outer paper wrapper of Tien Giang was a beautiful deep blue (and slight purple hue) with silk-screened gold ink lines and drawings. Inside, the large 100 gram bar was wrapped in thin bronze foil-sided paper.

The ingredients of Tien Giang were cacao beans, cocoa butter, and cane sugar. The chocolate had 70% cocoa solids and 30% sugar. The bar was produced in Marou's nut-free factory in Ho Chi Minh City. The batch number was 306 and the best before date was January 27, 2014.

The bar was scored with diagonal lines, giving pieces of different sizes. The center had an imprint of the Marou logo. The surface was smooth with a slightly uneven sheen. The color was a medium brown Dark Brown (PANTONE 19-1012). There were some bubbles and adhered bits.

The snap was hard. The aroma was primarily roast, with scents of coffee and smoke. I also smelled some sweetness.

Tien Giang had a smoky roast flavor that tasted initially quite strong. Other flavors that soon came forth included a complex spice with pepper, a fruit flavor that contained prune, and a sweetness that seemed to be a cross between honey and toffee. Some earthiness was also present.

The chocolate had a smooth melt. The length was long, with the flavor lasting over 50 seconds after the chocolate was gone. The final aftertaste was somewhat acidic and slightly tannin.

Tien Giang won a silver at the Academy of Chocolate 2013 awards.

You can purchase Marou Tien Giang 70% online for $9.00 from Chocolopolis.

Review: Marou Lam Dong 74%

Richard's Rating: 6.0

chocolate maker Marou bar Lam Dong region Vietnam plantation (blend) cacao trees Trinitario year (unknown) size 100g ~ 3.5oz cocoa solids 74% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price N/A

color medium brown PANTONE 19-1431 Fudgesickle appearance smooth, scoring, imprint, bubbles, adhered bits aroma roast (coffee), earth, nut, sweet snap hard taste roast (cocoa, smoke), spice (pepper), sweet, earth (soil) melt smooth length long finish somewhat tannin, somewhat bitter

Marou, Faiseurs de Chocolat crafts five single origin chocolates locally from different regions in Vietnam. In addition to Lam Dong reviewed here, they make chocolate from Ba Ria, Ben Tre, Dong Nai, and Tien Giang.

Samuel Maruta and Vincent Mourou make all of their chocolate in their nut-free factory in Ho Chi Minh City from three ingredients: cacao, cocoa butter, and cane sugar.

Lam Dong 74% came hand-wrapped in bronze foil-sided paper sealed closed by a sticker with their "M" logo. The outer peacock aqua paper wrapper was silk-screened with gold ink and closed with double-sided adhesive.

The 100 gram bar was scored with diagonal lines that provide pieces of different sizes. In the center was an imprint of the Marou logo. The chocolate was made with 74% cocoa solids and 26% cane sugar. The best before date of this particular bar was January 16, 2014, and the batch number was 288.

The color of the chocolate was a medium brown Fudgesickle (PANTONE 19-1431). The surface was smooth, but had several bubbles, lines from the wrapper, and a few adhered bits.

The bar had a hard snap. The aroma was primarily a coffee roast. Some earthiness, a bit of nuttiness, and a sweetness were also present.

The chocolate tasted of roast, spice, and earth. The roast had both cocoa and smoke flavors. The spice included pepper. The earthiness seemed closest to soil. There was also some of the sweetness from the aroma.

The melt was smooth. The chocolate had a long length, with the flavor lasting 40 to 45 seconds after the chocolate was gone. The finish was somewhat tannin and somewhat bitter.

You can purchase Marou Lam Dong 74% online for $9.00 from Chocolopolis.

Review: Marou Dong Nai 72%

Richard's Rating: 7.0

chocolate maker Marou bar Dong Nai region Vietnam plantation (blend) cacao trees Trinitario year (unknown) size 100g ~ 3.5oz cocoa solids 72% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price N/A

color medium brown PANTONE 19-1317 Bitter Chocolate texture smooth, scoring, imprint, uneven sheen, bubbles, adhered bits aroma earth, wood, roast (malt) snap hard taste sweet (honey), roast (smoke), spice (pepper, anise), earth melt smooth length medium finish somewhat bitter, slightly sour

Marou, Faiseurs de Chocolat, is the first artisan bean to bar maker to craft chocolate in Vietnam made from Vietnamese cacao. Samuel Maruta and Vincent Mourou released their first bars in December 2011 from their small nut-free factory in Ho Chi Minh City.

All of their chocolate is made from only cacao, cocoa butter, and cane sugar. They also make the cocoa butter they use from their own cacao. Marou currently produces five bars, each made with Trinitario cacao from a different region within Vietnam: Ba Ria, Ben Tre, Dong Nai, Lam Dong, and Tien Giang.

Dong Nai So Co La Den was hand-wrapped in bronze foil-sided paper and sealed using a sticker of the Marou logo ("M"). It was then enclosed in an ochre yellow paper wrapper with silk-screened gold ink and closed with double-sided adhesive. Each regional bar has a different colored wrapper. Here's an article about the design of Marou's outer wrappers.

This chocolate contained 72% cocoa solids (cacao plus added cocoa butter) and 28% cane sugar. It came in a large 100 gram bar. I prefer these traditional full-sized bars that have often been replaced by smaller sizes in an effort to lower the price per bar. The Dong Nai bar had the Marou logo imprinted in the center and surrounded by diagonal scoring that gave pieces of different sizes. The best before date was October 25, 2013.

The color of Dong Nai was a medium brown Bitter Chocolate (PANTONE 19-1317). The surface was smooth with an uneven sheen. There were some bubbles and bits of adhered chocolate.

The bar had a hard snap. The aroma of the chocolate contained earth, wood, and roast scents. The roast included malt.

Dong Nai tasted sweet, with roast, spice, and earth flavors. The sweetness came in the form of honey. The roast was smoky. I tried to identify individual spice flavors, and the two closest seemed to be pepper and anise.

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

You can purchase Marou Dong Nai 72% online for $9.00 from Chocolopolis.

Review: Askinosie Davao Philippines

Richard's Rating: 6.5

chocolate maker Askinosie bar Davao, Philippines region Philippines plantation (blend) cacao trees Trinitario year 2012 size 85g ~ 3.0oz cocoa solids 77% added fat cocoa butter sweetener cane juice emulsifier (none) flavoring (none) other ingredients (none) list price $8.00

color medium-dark brown PANTONE 19-1015 Bracken texture smooth, scoring, character reliefs, tiny bubbles, adhered bits aroma earth, roast (malt, tobacco), fruit, sweet snap medium hard taste earth, acidic, bitter, fruit, wood, roast (smoke, cocoa), sour, caramel melt more smooth length medium finish bitter, somewhat acidic, slightly sour

In 2011 we reviewed three of Askinosie's four unflavored bean to bar dark chocolates: Cortés Honduras, San Jose Del Tambo Ecuador, and Tenende Tanzania. Today, we're finally posting a review of the fourth: Davao Philippines.

As you might recall from those prior reviews, Shawn Askinosie has developed personal relationships with the farmers who grow his cacao. He also shares the profits from his chocolate with them. The Trinitario cacao for this chocolate comes from the Davao region in the southeast Philippines. Peter Cruz is the lead farmer there, and is pictured on the wrapper.

Davao is the first single origin chocolate made by anyone from Philippine cacao. The 77% cocoa solids in this chocolate consisted of 75% cacao and 2% added cocoa butter. The remaining ingredient was organic cane juice (the other 23%). Note that the cocoa butter was actually pressed from the same Davao cacao, rather than a cheaper, lower quality cocoa butter used by most chocolate makers.

The 85 gram bar was scored into 18 pieces, each with a single letter of "Askinosie chocolate". It came wrapped in NatureFlex™ inside a waxed brown paper bag.

Askinosie uses a best before date of 1 year after the bar was produced as a "Choc-o-lot #" to identify the production run of the chocolate bar. The Choc-o-lot # is stamped on each wrapper and you can view a brief production history by entering it on their homepage. The Choc-o-lot # of the bar reviewed here was 060613, indicating it was finished on June 6, 2012.

The color of Davao was a medium-dark brown Bracken (PANTONE 19-1015). The surface was smooth and the bar looked great other than some small imperfections: a few tiny bubbles in the raised lettering, some adhered bits, and a couple of places where the sheen was uneven. The bar had a medium hard snap.

Davao had an earthy aroma, with scents of roast, fruit, and sweetness. The roast contained both malt and tobacco.

The earthiness of the aroma was just as prominent in the taste. The earthy flavor was acidic and bitter, but not unpleasantly so. I tasted additional flavors of fruit, wood, roast in the form of smoke and cocoa, caramel, and some sourness.

The chocolate had a melt that was more smooth. The length was medium, with the chocolate flavor lasting 25 to 30 seconds after the chocolate was gone. The finish was bitter, somewhat acidic, and slightly sour.

You can purchase Askinosie Davao Philippines online directly from Askinosie for $8.00. To combine it with the purchase of other chocolate, you can buy Davao for $7.99 from Chocolopolis or Caputo's.

Review: Åkesson's Bali Sukrama Farms 75%

Richard's Rating: 6.5

chocolate maker (unknown) bar Bali region Bali plantation Sukrama Farms cacao trees Trinitario year 2011 size 60g ~ 2.1oz cocoa solids 75% added fat cocoa butter sweetener cane sugar emulsifier soy lecithin flavoring (none) other ingredients (none) list price N/A

color medium-dark brown PANTONE 19-1012 Dark Brown texture smooth, relief, scoring, uneven sheen aroma earth, roast, spice, wood snap hard taste spice, roast (coffee), sweet, fruit (mango), acidic melt smooth length short finish somewhat bitter, slightly acidic

Bertil Åkesson has cacao plantations in Madagascar and Brazil (the sources of cacao for his Madagascar Ambolikapiky and Brazil Fazenda Sempre Firme bars). He also works with Big Tree Farms in Bali (where they support "social, ecological, and economically sustainable supply chains").

Åkesson's supplied Trinitario cacao beans from two Sukrama brothers's farms for this Bali two plantation bar. Although they are involved in production decisions, Åkesson's does not make their own chocolate. Instead, they use an unnamed French company to make it for them.

Bali Sukrama Farms contained 75% cocoa solids, and had ingredients of cane sugar, cocoa butter, and soy lecithin in addition to the cacao beans.

The bar came enclosed in clear cellophane inside a textured black paper box. It weighed 60 grams and had a large "Å" in the center. The bar was scored unevenly into 9 pieces. The best before date was June 6, 2013.

The color of Bali Sukrama Farms was a medium-dark brown Dark Brown (PANTONE 19-1012). The surface was smooth, with an uneven grayish sheen (likely transported or stored in non-ideal conditions at some point). The snap was hard.

The chocolate's aroma contained earth, roast, spice, and wood scents.

The taste included spice, roast, and fruit flavors. The roast tasted of coffee and the fruit included mango. I also noticed sweetness and some acidity.

The melt was smooth. The length was short, with the flavor lasting about 15 seconds after the chocolate was gone. The final aftertaste was somewhat bitter and slightly acidic.

You can purchase Åkesson's Bali Sukrama Farms 75% online from The Meadow for $7.95.

Review: Grenada Chocolate Company 100%

Richard's Rating: 7.0

chocolate maker Grenada bar 100% region Grenada plantation (blend) cacao trees Trinitario year (unknown) size 85g ~ 3.0oz cocoa solids 100% added fat (none) sweetener (none) emulsifier (none) flavoring (none) other ingredients (none) list price $4.60

color medium-dark brown PANTONE 19-1015 Bracken texture smooth, scoring, image imprint, bubbles, slightly uneven sheen aroma roast (tobacco, cocoa), earth, floral, dairy (cheese) snap very hard taste earth, fruit (grapefruit), roast (cocoa), bitter, sour, tart, hint of chalk melt more smooth length medium finish somewhat bitter, somewhat tannin, slightly sour

Tree to bar chocolate maker Grenada Chocolate Company crafts their bars locally in Grenada. We've previously reviewed their 71% and 82% chocolate bars. This is their newest unflavored bar: 100%. It contains no ingredients other than Trinitario cacao beans, not even added cocoa butter. All of their bars are USDA and CERES certified organic.

100% was formed in the same shape as Grenada's other bars: three ounces with a stylized image of cacao imprinted in the center third of the bar. The two sides were each scored into 4 pieces. The bar came wrapped in heavy brass-colored foil-sided wax paper inside a paper sleeve. The best before date was 28 October 2013. The number 257 presumably indicated the batch number.

The color of 100% was darker than 71%, just barely still medium-dark brown Bracken (PANTONE 19-1015). The surface of the bar was smooth with many bubbles and a slightly uneven sheen. The bar had a very hard snap.

The aroma of this chocolate was similar to that of 71%: a roast of tobacco and cocoa, earthiness, floral and a dairy like that of cheese.

100% tasted earthy, with flavors of fruit that I experienced as grapefruit and a cocoa roast. The taste was also bitter, sour, and tart, with a hint of chalkiness.

The melt was more smooth, nearly creamy. The length was medium, with the chocolate flavor lasting 35 to 40 seconds after the chocolate was gone. The finish was somewhat bitter, somewhat tannin, and slightly sour.

This new chocolate was a surprisingly great addition to the world of 100% bars. While not at the level of the superb Pralus Le 100%, it would rank highly among the others.

You can purchase Grenada 100% online for $4.60 in the U.S. from Chocosphere or for £3.45 in the U.K. from Chocolate Trading Co.

Review: Grenada Chocolate Company 71%

Richard's Rating: 7.0

chocolate maker Grenada bar 71% region Grenada plantation (blend) cacao trees Trinitario year (unknown) size 85g ~ 3.0oz cocoa solids 71% added fat cocoa butter sweetener cane sugar emulsifier soy lecithin flavoring vanilla beans other ingredients (none) list price $4.60

color medium-dark brown PANTONE 19-1015 Bracken texture smooth, scoring, image imprint, bubbles, slightly uneven sheen aroma roast (tobacco, cocoa), floral, earth, dairy (cheese), sweet snap hard taste floral, roast, sweet (honey), earth, spice, fruit (berry), wine, bitter, acidic melt more smooth length short finish bitter, slightly sour

Grenada Chocolate Company is a tree to bar chocolate maker whose solar-powered factory is only a mile from where they ferment their cacao beans. Their cooperative includes more than 150 acres of organic cacao farms growing Trinitario cacao. With the recent addition of a 100% bar, they now make four unflavored chocolate bars: 60%, 71%, 82%, and 100%.

All of their bars are USDA and CERES certified organic. Grenada is one of the few makers that actually presses cocoa butter from their own cacao beans. The ingredients of 71% were cocoa beans, cane sugar from a cooperative in Paraguay, cocoa butter, soy lecithin, and vanilla beans from Costa Rica.

Grenada 71% came in a three ounce bar that had a stylized image of cacao imprinted in the center third of the bar. The two sides were each scored into 4 pieces. The bar came wrapped in heavy brass-colored foil-sided wax paper inside a paper sleeve. The best before date was 20 January 2013. The number 181 presumably indicated the batch number.

The chocolate had a medium-dark brown Bracken (PANTONE 19-1015) color. The surface of the bar was smooth with many substantial bubbles and a slightly uneven sheen. The bar had a hard snap.

71% smelled strongly of tobacco, especially from a fresh break. Some cocoa was also present in that tobacco roast. Other scents in the aroma included floral, earth, a dairy that reminded me of cheese, and sweetness.

The taste of 71% was initially floral, followed quickly by roast, honey sweetness, earth, and spice flavors. As the chocolate melted, I tasted berry fruit and wine, along with some bitterness and acidity.

The melt was more smooth. The chocolate flavor faded quickly after the chocolate was gone, with the sweetness lasting a while longer. I judged it a short length, with the chocolate flavor dissipating within 15 seconds. The final aftertaste was bitter and slightly sour.

This chocolate won a Silver in the Best Dark Organic Bar category at the 2008 Academy of Chocolate Awards.

You can purchase Grenada 71% online for $4.60 in the U.S. from Chocosphere or for £3.45 in the U.K. from Chocolate Trading Co.

Review: Amedei Toscano Black 66

Richard's Rating: 6.5

chocolate maker Amedei bar Toscano Black 66 region (unknown) plantation (blend) cacao trees Criollo, Trinitario year (unknown) size 50g ~ 1.8oz cocoa solids 66% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring vanilla other ingredients (none) list price N/A

color medium brown PANTONE 19-1015 Bracken texture smooth, scoring, text imprints, uneven sheen, tiny bubbles aroma roast (cocoa, tobacco, malt), earth, wood, sweet snap medium hard taste roast (burnt, coffee), sweet (honey, molasses), fruit (berry), wood, dairy (butter) melt more smooth length medium finish tannin, sour, slightly bitter, slightly acidic

This is another bar in Amedei's Toscano Black line, made using blends of Criollo and Trinitario cacao beans from plantations with which Amedei has exclusive relationships. Others in the line include Toscano Black 63 and Toscano Black 70.

Toscano Black 66 was made from cocoa mass, cane sugar, cocoa butter, and vanilla, with a total of 66% cocoa solids. The 50 gram bar came scored into 10 pieces, each with a text imprint and some parallel lines. It came sealed in yellow-sided silver foil inside a textured green paper envelope. The best before date was 30 December 2012.

The chocolate had a medium brown Bracken (PANTONE 19-1015) color. The surface was smooth, but had an uneven sheen and some tiny bubbles. The bar had a medium hard snap.

The aroma contained an interesting roast, a blend of cocoa, tobacco, and malt. Earth, wood, and sweet scents were also present.

The roast in the aroma transformed in the taste to that of burnt and coffee flavors. 66 was sweet, with both honey and molasses. There was a berry fruit I didn't identify more specifically, along with woodiness, and a dairy flavor that tasted like butter to me.

This chocolate had a melt that was more smooth. The chocolate flavor lasted about 25 to 30 seconds after the chocolate was gone, giving 66 a medium length. The finish was tannin and sour, with slight bitterness and acidity.

Overall, Toscano Black 66 had the potential to be a very good chocolate, but with its unpleasant aftertaste, I rated this release to be a 6.5, closer to 70 than the marvelous 63 we reviewed last year.

You can purchase Amedei Toscano Black 66 online for $6.99 in the U.S. from Chocolopolis, or for £3.95 in the U.K. from Chocolate Trading Co.

Review: Daniel Les Origines Trinidad 65%

Richard's Rating: 5.5

chocolate maker (unknown) bar Les Origines Trinidad 65% region Trinidad plantation Oropucce cacao trees Trinitario year (unknown) size 9g ~ 0.3oz cocoa solids 65% added fat cocoa butter sweetener sugar emulsifier soy lecithin flavoring vanilla other ingredients (none) list price N/A

color medium brown PANTONE 19-1012 Dark Brown texture smooth, lined, imprint, bubbles aroma floral, fruit, earth, roast snap hard taste fruit (berry), sweet, earth, nut melt smooth length short finish somewhat tannin

This is the other chocolate I received from my friend Edward (thank you!) from Les Origines line of bars of Vancouver chocolatier Daniel le Chocolat Belge. Yesterday, we reviewed Sao Tome 70%; today, we'll review Trinidad 65%.

As you can see on their website, Daniel makes a large variety of chocolate confections (truffles, etc.). I do not know what chocolate maker they use for these bars.

Trinidad was made from Trinitario cacao beans from the Oropucce Plantation near the river of the same name in Trinidad. The ingredients of this chocolate were cocoa mass, sugar, cocoa butter, soy lecithin, and vanilla. It contained 65% cocoa solids.

Each 9.4 gram bar was lined and imprinted with the word "Chocolette" (the spelling of which still strikes me as odd). It came wrapped in gold foil-sided waxed paper inside a paper sleeve, and six tiny separately wrapped bars were sold per single box. There was no production or best before date.

The chocolate had a medium brown Dark Brown (PANTONE 19-1012) color. The surface was smooth, though the sheen was slightly uneven on the outer rim. There were bubbles in the raised lettering, as well as on the bottom border. There was also a bit of extra chocolate hardened on the bar on the right edge. The bar had a hard snap.

The aroma of Trinidad was floral, with additional scents of fruit, earth and roast.

The chocolate tasted of fruit that took me a while to identify as berry. A strong sweetness was present, along with more subtle earth and nut flavors.

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

After reviewing Trinidad, I compared it to another chocolate with the same origin, Bonnat Trinité, and although they were not similar, I had given them the same final rating. Overall, I slightly prefer Trinité, even with it bitterness.

There is no list price for individual chocolate bars, but the box of six tiny bars was priced at CA$5.45.

Review: Valrhona Le Noir Amer 71%

Richard's Rating: 5.5

chocolate maker Valrhona bar Le Noir Amer region (unknown) plantation (blend) cacao trees Trinitario, Criollo year (unknown) size 100g ~ 3.5oz cocoa solids 71% added fat cocoa butter sweetener sugar emulsifier soy lecithin flavoring vanilla extract other ingredients (none) list price N/A

color medium-dark brown PANTONE 19-1015 Bracken texture smooth, imprint, lines, scoring, scuffing aroma roast (coffee, cocoa), earth, vanilla, fruit, hint of nut snap hard taste roast (cocoa, coffee), earth, sweet, fruit (hint of orange) melt smooth length medium finish tannin

Valrhona makes several premium single origin and blend chocolate bars that we've reviewed over the past couple of years. They also make quality blend chocolate bars that are priced much lower. Two of these are Le Noir Amer and Le Noir Extra Amer, the former of which I'm posting about today.

According to the wrapper, Le Noir Amer was made from a blend of Trinitario and Criollo cacao beans. The ingredients were cacao beans, sugar, cocoa butter, soy lecithin, and vanilla extract. The chocolate contained 71% cocoa solids (the beans plus added cocoa butter).

The large 100 gram bar was scored into eight big pieces, each imprinted with diagonal parallel lines. There was also a Valrhona imprint shared among four of the pieces. The bar came wrapped in brass-colored foil inside a paper wrapper. The lot number of the chocolate reviewed here was 11073 and the best before date was August 2012.

The chocolate had a color slightly redder than a medium-dark brown Bracken (PANTONE 19-1015). The surface was smooth, with just a little scuffing. The bar had a hard snap.

Le Noir Amer gave off a roast and earthy aroma, with scents of coffee, cocoa, vanilla, fruit, and a hint of nut.

The taste was similarly full of roast and earthy, and the roast had cocoa and coffee flavors. It tasted sweet, with a fruit flavor that I struggled to identify. The fruit seemed to include a non-citrus orange.

The chocolate had a smooth melt. The length was medium, with the chocolate flavor lasting about 30 seconds after the chocolate was gone. The final aftertaste was tannin.

Although there isn't a list price for this chocolate, I purchased Valrhona Le Noir Amer at Trader Joe's for $2.99. As you can see on our Best Chocolate Values page, it's one of the better bars for under $1.25 per ounce.

Review: Ritual Costa Rica

Richard's Rating: 6.0

chocolate maker Ritual bar Costa Rica region Costa Rica plantation (unnamed) cacao trees Trinitario year 2011 size 57g ~ 2.0oz cocoa solids 75% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $9.00

color medium brown PANTONE 19-1431 Fudgesickle texture smooth, scoring, glossy, uneven sheen, uneven thickness aroma roast (coffee), earth, vinegar, fruit (blackberry) snap hard taste earth, roast (coffee, cocoa), fruit (blackberry), tannin, sweet melt smooth length medium finish somewhat tannin

Usually we wait at least a year before reviewing another release of a chocolate bar we've reviewed in the past. However, chocolate makers Robbie and Anna explained that our original review was of a bar from under-roasted batch 7, and we should try a newer release. You can read their thoughts in the comments below that review. For this review, we picked up a bar at Chocolopolis.

Ritual currently makes bean to bar chocolate with Trinitario cacao from the 2009 harvest of an unnamed farm in Guapiles, Costa Rica. The farm was certified sustainable by Rainforest Alliance. Although their Costa Rica bar was not certified, it was made from organic ingredients and with cacao purchased at above fair trade prices.

The ingredients of Costa Rica were 75% cacao beans and 25% cane sugar. The two ounce bar was scored into nine pieces and came carefully hard-wrapped in thin gold-sided foil. Recycled brown paper with an informative label enclosed the wrapped bar. The label indicated batch 11 and a production date of 11 November 2011.

The chocolate had a medium brown color closest to Fudgesickle (PANTONE 19-1431), but more brown. The surface was smooth with a glossy top. There was some unevenness in the sheen. The thickness was also slightly uneven, with one side being thicker than the other (probably due to the bars being hand-molded). The snap was hard.

Costa Rica had a coffee roast aroma, with additional scents of earth, vinegar, and blackberry. The aroma of this bar was much better than the one from batch 7, with the vinegar reduced to a pleasant level and none of the chemical scent we experienced with that chocolate.

The taste started out earthy, followed by a strong coffee roast. Cocoa joined in the mix as fruit in the form a strong blackberry flavor developed . The taste was also tannin and sweet.

This chocolate had a smooth melt. The length was medium, with the chocolate flavor lasting about 25 seconds after the chocolate was gone. The finish was somewhat tannin.

You can purchase Costa Rica online for $9.00 directly from Ritual, or for $8.99 from Chocolopolis.

Review: Stirs the Soul Origins Madagascar

Richard's Rating: 6.5

chocolate maker Stirs the Soul bar Origins Madagascar region Madagascar plantation (blend) cacao trees Trinitario 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 brown PANTONE 19-1431 Fudgesickle texture smooth, image imprint, bubbles aroma earth, fruit (berry), wood, sweet (caramel) snap medium hard taste fruit (pear, berry, papaya), sour, earth, wood, acidic, sweet melt smooth length short finish somewhat sour, slightly acidic

Stirs the Soul has been making bean to bar raw chocolate bars by hand since 2006. Their motto is "conscious raw chocolate", and chocolate maker Daren Hayes ensures the temperature during processing never exceeds 111 degrees Fahrenheit (44°C).

Using only only organic or wild ingredients combined with organic and fair trade cacao, Stirs the Soul also avoids cane sugar by using low glycemic sweeteners, such as agave, date, honey, and coconut palm. Their chocolate is produced in a nut, gluten, soy, and dairy free environment. Stirs the Soul makes two single origin chocolates: Origins Ecuador and Origins Madagascar.

Origins Madagascar contained 88% cocoa solids and was made from Trinitario cacao beans, cocoa butter, agave, and salt. The cacao beans came from Madagascar and the cocoa butter was made from the same cacao beans. All of the ingredients were raw other than the salt. Although the bar was not certified, the ingredients were all organic and the cacao was fair trade. 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 orange-sided foil, inside a paper sleeve. The bar was made on 20 October 2011 and had a best before date of 20 April 2012.

The color of the chocolate was a medium brown Fudgesickle (PANTONE 19-1431). The surface of the bar was smooth, but had several bubbles. The snap was medium hard.

Origins Madagascar had an aroma with earth, fruit, and wood scents, along with a caramel sweetness. I thought the fruit scent included some berry.

The chocolate tasted of fruit, earth, and wood. Sourness, acidity, and some sweetness were also present. The fruit flavor was a mix of pear and berry, with papaya near the end.

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

I found myself surprised by the slight sweetness of this 88% chocolate. Overall, another good raw chocolate. I liked Origins Madagascar a little more than Origins Ecuador due to the complex fruit flavor.

You can purchase Origins Madagascar 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: E. Guittard Sur del Lago

Richard's Rating: 6.0

chocolate maker Guittard bar Sur del Lago region Venezuela plantation (blend) cacao trees Criollo, Trinitario year (unknown) size 57g ~ 2.0oz cocoa solids 65% added fat cocoa butter sweetener sugar emulsifier lecithin flavoring vanilla other ingredients (none) list price $3.89

color medium brown PANTONE 19-1015 Bracken texture smooth, signature imprints, scoring, scuffing, bubbles aroma roast (cocoa, coffee), sweet, vanilla, floral snap hard taste roast, sweet, dairy, spice, fruit (red berry) melt smooth to more smooth length short finish slightly sour

Guittard made Sur del Lago with Criollo and Trinitario cacao beans from the Sur del Lago (literally south of the lake) region of Venezuela. The lake to which they refer is Maracaibo.

This bean to bar chocolate was made with 65% cocoa solids (including added cocoa butter) and had other ingredients of cane sugar, soy lecithin, and vanilla beans. The two ounce bar was scored into 12 pieces, each with an E. Guittard signature imprint. It came enclosed in brass-sided foil inside a paper wrapper. The best before date on the bar I reviewed was August 2012.

Sur del Lago had a medium brown Bracken (PANTONE 19-1015) color. The surface was smooth, but had substantial scuffing and several tiny bubbles. The snap was closer to hard than medium hard.

The aroma of this chocolate consisted of roast, sweet, vanilla, and floral scents. The roast was a mix of mostly cocoa with a little coffee.

I tasted roast and sweet flavors, with some dairy, occasional spice, and fruit. The fruit flavor, which included red berry, was relatively subdued behind the strong sweet roast.

The melt of Sur del Lago was right on the cusp between smooth and more smooth. The flavor lasted 15 to 20 seconds after the chocolate was gone, giving it a short length. The finish was slightly sour.

You can purchase Sur del Lago for $3.89 online directly from Guittard, or for $3.25 from Chocosphere.

Review: Madre Hawaiian Dark 70%

Lindy's Rating: 7.0

Richard's Rating: 7.0

chocolate maker Madre bar Hawaiian region Hawaii plantation Alae Estate cacao trees Hawaiian Crown Trinitario year 2011 size 43g ~ 1.5oz cocoa solids 70% added fat cocoa butter sweetener sugar emulsifier (none) flavoring vanilla other ingredients (none) list price $8.00

color medium-dark brown PANTONE 19-1317 Bitter Chocolate texture smooth with raised shapes, image imprints aroma tropical fruit (pineapple, coconut), roast (hint of smoke), sweet (marshmallow), vanilla snap hard taste tropical fruit (pineapple), roast, sweet, tannin, acidic melt more smooth length medium finish somewhat tannin

United States chocolate maker Madre Chocolate hand-crafts their bean to bar chocolate in Honolulu. Many of their chocolates are flavored, but they also make some unflavored chocolate, including this one. They began selling chocolate bars in February 2011.

Hawaii is the only area of the United States capable of growing cacao, and Madre's Hawaiian chocolate was made from Trinitario cacao beans grown at the Alai Estate near Papaikou on the Big Island of Hawaii. Hawaiian had 70% cocoa solids (including added cocoa butter) plus added sugar and Mexican vanilla. Although their chocolate was not certified, their cacao beans, sugar, and cocoa butter were organic and Madre paid fair trade prices.

The small 1.5 ounce bar was not scored, but had raised shapes and image imprints that visually split the bar into roughly 5 pieces. It came wrapped in silver foil inside a paper sleeve. The wrapper was stamped with cacao of Hawaiian Crown and a batch of October 17, 2012 (the best before date).

Hawaiian had a medium-dark brown Bitter Chocolate (PANTONE 19-1317) color. The surface was smooth and looked great other than a barely noticeable uneven sheen. The bar had a hard snap.

The lovely aroma contained tropical fruits, including pineapple and coconut, roast with just a hint of smoke, a marshmallow sweetness, and some vanilla. The combination of scents was compelling.

The chocolate tasted of tropical fruit as well, with pineapple clearly present. Other flavors included roast, sweet, tannin, and acidic. The taste was good, but somewhat disappointing after that aroma.

Hawaiian had a melt that was more smooth. The flavor after the chocolate was gone lasted 20 to 25 seconds, giving a medium length. The finish was somewhat tannin.

You can purchase Hawaiian online for $8.00 directly from Madre, and they ship to over 20 countries.

In addition, if you live near Seattle, you can taste this chocolate on Thursday March 1st between 5 and 9 p.m. at Chocolopolis, where their free weekly Thursday happy hour chocolate tasting will be of Hawaiian chocolates this week.

Review: Ritual Costa Rica

Lindy's Rating: 5.0

Richard's Rating: 5.0

chocolate maker Ritual bar Costa Rica region Costa Rica plantation (unnamed) cacao trees Trinitario year 2011 size 57g ~ 2.0oz cocoa solids 75% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $9.00

color medium brown PANTONE 19-1015 Bracken texture smooth with scoring, uneven sheen, uneven thickness aroma chemical, vinegar, roast (cocoa), earth, fruit snap hard taste fruit (berry, blackberry), tannin, bitter, earth, floral, sweet melt smooth length medium finish somewhat tannin

MORE RECENT REVIEW: Ritual Costa Rica

At present, Ritual makes one chocolate bar: Costa Rica. Ritual purchased the Trinitario cacao beans for this chocolate directly from a single unnamed farm in Guapiles, Costa Rica. Thus, it is not only a single origin bar from Costa Rica, but also a plantation bar. The farm where the cacao was grown was certified sustainable by the Rainforest Alliance. Renown chocolate maker Steve DeVries oversaw the fermentation and sun drying of these cacao beans from the 2009 harvest.

Costa Rica was crafted from 75% cacao beans and 25% cane sugar. Both ingredients were organic, but the chocolate was not certified. The two ounce bar was scored into nine pieces. It came enclosed in thin gold-sided foil wrapped inside recycled brown paper with a product information label sealing it closed with double-sided tape. There was no production or best before date.

The color of the chocolate was a medium brown Bracken (PANTONE 19-1015). The surface was smooth, but had an uneven sheen (though not as dramatic as it appears in the photo above). The thickness of the bar was uneven, with the pieces on one end being substantially thicker than those on the other.

The bar had a hard snap. The initial aroma was a disagreeable chemical and vinegar. As we smelled the chocolate, strong scents of cocoa roast and earth were present. I also noticed some fruit.

Fortunately, the taste of Costa Rica had none of that initial aroma. Instead, it tasted fruity, and more specifically of a berry that Lindy identified as blackberry. We both experienced strong tannin and floral flavors. I found earth and sweet flavors as well, while Lindy found it bitter.

The melt was smooth. The flavor lasted 20 to 25 seconds after the chocolate was gone, giving it a medium length. The final aftertaste was somewhat tannin.

You can purchase Costa Rica online for $9.00 directly from Ritual, or, to buy it along with other brands of chocolate, for $8.99 from Chocolopolis.