Review: Meadowlands Venezuela

Richard's Rating: 5.5

chocolate maker Meadowlands bar Venezuela region Venezuela plantation blend cacao trees unknown year unknown size 71g ~ 2.5oz cocoa solids 70% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $9.50

color medium brown PANTONE 19-1015 Bracken appearance smooth, scoring, uneven sheen, scuffing, bubbles aroma roast (coffee), earth, fruit (prune) snap hard taste roast (coffee, cocoa), earth, fruit (raisin, plum, berry), peanut, sweet, bitter, slightly chalky melt smooth length medium finish bitter, slightly acidic

Meadowlands makes four unflavored single origin chocolate bars: Bolivia, Dominican Republic, Peru, and Venezuela. All of them are made from only cacao beans and cane sugar.

Venezuela came wrapped in gold foil-sided waxed paper inside a purple paper sleeve. The 2.5 ounce bar contained 70% cocoa solids and had a best before date of April 4, 2016.

The bar was scored into 24 pieces. The surface was smooth, but had an uneven sheen, scuffing, and some bubbles. The chocolate had a medium brown Bracken (PANTONE 19-1015) color. The bar had a hard snap.

Fruit, mostly smelling of prune, a coffee roast, and earth were the strongest scents I noticed in the aroma.

The taste began with an earthy coffee and cocoa roast, and then fruit flavors of raisin, plum, and berry came forth. Peanut grew dominant and was present most of the time. The taste was also sweet, bitter, and slightly chalky at the end.

Meadowlands described Venezuela as "nutty overtones, hints of raisin and dried cranberry".

The chocolate had a smooth melt. The length was medium, with the chocolate flavor lasting about 25 to 30 seconds after the chocolate was gone. The final aftertaste was bitter and slightly acidic.

Best Prices Online
$9.50 directly from Meadowlands
$45.00 for five-pack from Chocolate.org

Review: Rogue Porcelana

Richard's Rating: 7.5

chocolate maker Rogue bar Porcelana region Venezuela plantation El Chama cacao trees Criollo year 2014 size 60g ~ 2.1oz cocoa solids 80% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $18.00

color medium brown PANTONE 19-1526 Dark Red Brown appearance glossy, smooth, uneven sheen aroma spice, fruit (nectarine), roast (cocoa), earth (must), dairy snap hard taste earth (must, grass), fruit (peach, cherry), dairy (cream), nut (macadamia), roast (cocoa, malt) melt creamy length long finish somewhat acidic, slightly tannin

Best Prices Online
$18.00 directly from Rogue (sold out)
$20.00 at The Meadow
$20.00 at Cocova

Review: Domori Porcelana

Richard's Rating: 8.5

chocolate maker Domori bar Porcelana region Venezuela plantation blend cacao trees Criollo year unknown size 25g ~ 0.9oz cocoa solids 70% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price €4,00

color medium brown PANTONE 19-1012 Dark Brown appearance smooth, scoring, imprints, scuffing, adhered bits aroma fruit (strawberry), roast (cocoa), floral, spice, dairy, earth, sweet snap hard taste roast (cocoa, toast), fruit (strawberry, orange), dairy (butter) melt more smooth, fudgy length long finish tannin, somewhat acidic

Prior Reviews
2010 Review

Best Prices Online
€4,00 directly from Domori
$5.45 at Chocosphere
$5.50 at Caputo's
£3.95 at Chocolate Trading Co

Review: Amedei Porcelana

Richard's Rating: 9.0

chocolate maker Amedei bar Porcelana region Venezuela plantation blend cacao trees Criollo year unknown size 50g ~ 1.8oz cocoa solids 70% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring vanilla other ingredients (none) list price €14,70

color medium-dark brown PANTONE 19-1012 Dark Brown appearance smooth, scoring, imprints, adhered bits, scuffing aroma earth (must), floral, fruit (strawberry, raisin), roast (malt), dairy snap medium hard taste nut (almond), earth, spice, roast (cocoa, malt), fruit (strawberry, citrus, raisin), sweet (butterscotch), slightly ashy melt smooth length long finish somewhat acidic, somewhat tannin

Prior Reviews
2011 Review
2010 Review

Best Prices Online
$16.50 at World Wide Chocolate
$18.50 at Amedei Store (NYC)
$18.50 at Caputo's
$18.50 at Chocosphere
£8.00 at Chocolate Ocean
€11,25 to €11,99 on Amazon.de
€14,70 at Amedei

Review: Valrhona El Pedregal

Richard's Rating: 8.0

chocolate maker Valrhona bar El Pedregal region Venezuela plantation El Pedregal cacao trees Criollo year 2013 size 70g ~ 2.5oz cocoa solids 64% added fat cocoa butter sweetener brown sugar emulsifier soy lecithin flavoring vanilla other ingredients (none) list price $9.99

color medium brown PANTONE 19-1431 Fudgesickle appearance scoring, imprints, smooth aroma spice (pepper, vanilla), nut, roast (coffee, cocoa), fruit (raisin) snap medium hard taste roast (cocoa), spice (pepper, vanilla, clove), fruit (berry), nut (almond), sweet (molasses), acidic melt smooth length long finish tannin, somewhat acidic

Unfortunately, Valrhona no longer makes their very good Palmira plantation bar from Venezuela. In its place, Valrhona has another Venezuelan plantation: El Pedregal, which grows Porcelana Criollo cacao for this chocolate.

Cocoa solids made up 64% of El Pedregal, including added cocoa butter. The sweetener for this chocolate was a surprising brown sugar. Soy lecithin was added as an emulsifier. There was also a small amount of vanilla.

The 70 gram bar reviewed here was produced on July 9, 2013, with a best before date of December 2014.

Valrhona scored the bar into 20 uneven pieces. The bar had imprints of the Valrhona logo and name. The surface of the chocolate was impressive, with only minuscule bubbles in some corners.

The chocolate had a medium brown Fudgesickle (PANTONE 19-1431) color. The bar had a medium hard snap.

El Pedregal gave off a spicy roast aroma. Scents included pepper, nut, coffee, cocoa, raisin, and vanilla.

Beginning with a cocoa roast, the taste revealed that peppery spice and some clove. Other flavors included a berry fruit, almond nuttiness, and a molasses sweetness. I also tasted vanilla and a little acidity.

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

Overall, while not as marvelous as some other Porcelana chocolates and sweeter than I'd prefer, I found El Pedregal to be excellent, certainly among the best chocolates with this much sugar.

You can purchase El Pedregal online for $9.99 directly from Valrhona, for $8.95 from World Wide Chocolate, and for $8.99 from Caputo's.

Review: Dandelion Mantuano, Venezuela 70%

Richard's Rating: 6.0

chocolate maker Dandelion bar Mantuano region Venezuela plantation blend cacao trees unknown year 2013 size 56g ~ 2.0oz cocoa solids 70% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $8.00

color medium brown PANTONE 19-1012 Dark Brown appearance smooth, scoring, imprints aroma roast (smoke), earth (mold), dairy snap hard taste roast (malt, smoke, coffee), earth, spice (cinnamon), fruit melt more smooth length medium finish tannin, somewhat acidic, slightly sour

Dandelion sourced the cacao beans for Mantuano "from a female-run co-op nestled in the tropical hills of the Caribbean coast of Venezuela." This particular bar was made from batch 1 of the beans from the 2012 harvest.

The ingredients of this chocolate were only 70% cacao beans and 30% organic cane sugar. The bar was not certified organic.

This particular batch was roasted using higher temperature for a shorter time. Mantuano was made in their nut-free facility.

Inside the outer lovely craft paper wrapper, the two ounce bar was enclosed in heavy gold-sided foil. The best before date was August, 2014.

The bar was scored into 18 pieces, each with imprints of 5 parallel squiggles. Its appearance was excellent, with a clean, smooth surface.

Mantuano had a medium brown Dark Brown (PANTONE 19-1012) color. The snap was hard. The aroma contained smoky roast, moldy earth, and dairy scents.

The taste contained roast, earth, cinnamon spice, and fruit flavors. After the initial earth, spice, and fruit flavors, the roast quickly developed. I tasted smoke and coffee before malt completely dominated the remaining time.

I found the malt flavor overwhelming and not enjoyable. However, if you love that flavor, you might find this bar especially appealing.

On the label, the taste of this chocolate was described as "notes of fudge brownie and espresso with a lovely cinnamon finish."

The melt crossed the boundary into more smooth. The length was medium, with the chocolate flavor lasting about 25 to 30 seconds after the chocolate was gone. The final aftertaste was tannin, somewhat acidic, and slightly sour.

You can purchase Dandelion Mantuano, Venezuela online in the U.S. for $8.95 from The Meadow or for $8.99 from Chocolopolis, and in the U.K. for £5.50 from Bean to Bar Chocolate. It is not currently available directly for $8.00 from Dandelion.

Review: Dandelion Patanemo, Venezuela

Richard's Rating: 6.5

chocolate maker Dandelion bar Patanemo region Venezuela plantation blend cacao trees unknown year 2013 size 56g ~ 2.0oz cocoa solids 70% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $8.00

color medium-dark brown PANTONE 19-1015 Bracken appearance smooth, scoring, imprints aroma roast (malt), earth, spice (nutmeg), dairy snap medium hard taste roast (malt), spice (cinnamon), fruit (cherry), nut, earth, sweet melt smooth length short finish tannin, slightly tart

Patanemo is a less well-known cacao growing region of Venezuela. This bar came from the fourth batch of chocolate made by Dandelion from cacao beans of the 2012 harvest.

As with all of their chocolate, Dandelion crafted Patanemo in their nut-free facility with only two ingredients: 70% cacao beans and 30% cane sugar.

The bar was scored into 18 pieces, each with an imprint of five parallel squiggles. Inside thick cream-colored craft paper, the two ounce bar came wrapped in heavy gold foil. The best before date was August 2014.

Patanemo had a medium-dark brown Bracken (PANTONE 19-1015) color and a great overall appearance. The snap on the scoring was medium hard, but nicely hard in breaking an individual piece.

The aroma contained scents of malt roast, earth, and nutmeg spice. I also noticed a hint of dairy.

The taste began with malt roast and some underlying earthiness. A cinnamon spice quickly developed, along with flavors of cherry, nuttiness, and sweetness.

Dandelion described the taste on the wrapper: "This rich chocolate bar has a roasty flavor reminiscent of peanuts."

The melt was smooth. The chocolate flavor lasted about 15 to 20 seconds after the chocolate was gone, giving a short length. The final aftertaste was tannin and slightly tart.

I've only reviewed one other chocolate made from Patanemo cacao, Mast Brothers Grand Cru. I'd like to compare the two, but unfortunately, that review was biased as the chocolate had partially bloomed.

Dandelion Patanemo, Venezuela, is not currently available for purchase online directly from Dandelion or from The Meadow.

Review: Lillie Belle Farms Purple Haze 75%

Richard's Rating: 6.0

chocolate maker Lillie Belle Farms bar Purple Haze 75% region Dominican Republic, Venezuela plantation (blend) cacao trees (unknown) year 2012 size 77g ~ 2.7oz cocoa solids 75% added fat (none) sweetener sugar emulsifier (none) flavoring (none) other ingredients (none) list price $8.00

color medium-dark brown PANTONE 19-1015 Bracken texture smooth, relief, bubbles aroma roast (smoke), wood, earth (yeast), dairy, spice snap hard taste earth, sour, roast (cocoa, malt), sweet, fruit (apple, cantaloupe), spice, astringent, tannin melt smooth length medium finish acidic, somewhat sour, somewhat tannin

Purple Haze 75%, named for the Jimi Hendrix song, is another unflavored bean to bar chocolate made by Jeff Shephard of Lillie Belle Farms. You can also read our reviews of other bars: Perfect Illusion 65% and Dark Star 80%.

This chocolate was crafted with a blend of cacao from different origins, in this case the Dominican Republic and the Sur del Lago region of Venezuela. It was made from only two ingredients: cacao beans and sugar.

The 2.7 ounce bar came wrapped in gold-sided foil inside a paper wrapper. As with the Dark Star bar, I purchased this Purple Haze bar at the Northwest Chocolate Festival. There was no production or best before date on the wrapper.

The color of Purple Haze was a medium-dark brown Bracken (PANTONE 19-1015). The top surface had a relief of "Lillie Belle Farms" and two flowers on a matte finish; the bottom was generally smooth. The relief had several small bubbles, particularly in the "FARMS" text. The bar had a hard snap.

The chocolate gave off a roast, woody and earthy aroma. The roast was smoky and the earth was yeasty. I also smelled scents of dairy and spice, but was unable to further clarify them.

Purple Haze started off tasting of earth and roast as well: a sour earthiness along with cocoa and malt roast flavors. Along with a building sweetness, I tasted a subtle fruit flavor that seemed to be mostly apple with a touch of cantaloupe. A spice flavor was also present, along with some astringency and tannin.

The melt was smooth. The chocolate flavor lasted about 25 to 30 seconds after the chocolate was gone, giving a medium length. The finish was acidic, somewhat sour, and somewhat tannin.

You can purchase Purple Haze 75% online directly from Lillie Belle Farms for $8.00.

Review: Dandelion Rio Caribe Venezuela

Richard's Rating: 6.5

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

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

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

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

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

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

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

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

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

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

Review: Dandelion Ocumare Venezuela

Richard's Rating: 7.0

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

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

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

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

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

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

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

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

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

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

Review: Amedei Chuao

Richard's Rating: 8.5

chocolate maker Amedei bar Chuao region Venezuela plantation (blend) cacao trees (unknown) year (unknown) size 50g ~ 1.8oz cocoa solids 70% added fat cocoa butter sweetener sugar emulsifier (none) flavoring vanilla other ingredients (none) list price N/A

color medium brown PANTONE 19-1015 Bracken texture smooth, scoring, broken, adhered bits, uneven sheen aroma earth, fruit (raisin), roast (cocoa), sweet (molasses) snap hard taste roast (cocoa, coffee), sweet (honey, molasses), earth, fruit (berry, cherry, blueberry, plum) melt smooth length medium finish coffee, bitter, acidic, tannin

Amedei Chuao is the only chocolate bar that Lindy and I have both rated 10.0. That previous review was almost two years ago, and only our fifth published review.

The cacao beans for this chocolate came from the Chuao region of Venezuela, renown for its extraordinary cacao. The other ingredients were cane sugar, cocoa butter, and vanilla. Total cocoa solids made up 70% of the chocolate.

The 50 gram bar came sealed inside foil-lined yellow paper and packaged in a textured paper envelope. The bar was scored into ten pieces, each with an imprint of the Amedei name and parallel lines. Unfortunately, the bar arrived broken (as you can see in the picture above). A best before date of 28 February 2012 was stamped on the envelope, indicating the chocolate was months past its prime.

Amedei Chuao had a medium brown Bracken (PANTONE 19-1015) color. The surface of the bar was smooth, with some adhered bits of chocolate. The sheen was uneven. The bar had a hard snap.

The earthy aroma contained scents of fruit that smelled close to raisin, roast in the form of cocoa, and molasses sweetness.

The chocolate tasted of roast, sweetness, earth, and fruit. The roast included both cocoa and coffee flavors. The sweetness seemed to be a mix of both honey and molasses. I tasted several fruit flavors: berry, cherry, blueberry, and plum.

The melt was smooth, bordering on more smooth. The chocolate flavor lasted 35 to 40 seconds after the chocolate was gone, giving it a medium length. The finish included a lingering coffee flavor, along with bitterness, acidity, and tannin.

While still an excellent chocolate, this incarnation no longer retains its top spot on my favorites list. Some of that decline from near perfection might be attributed to the age of this particular bar, but not the disappointing aftertaste.

UPDATE: As of 16 April 2013, the best price I found for purchase online in the U.S. was $14.50 from three places: Caputo's, Chocosphere, and World Wide Chocolate. The best price I found for purchase online in the U.K. was £5.69 from Chocolate Trading Co.

Ranking: best Venezuela single origin chocolate

Here are my personal ranking results from four rounds of tasting most of the Venezuela single origin chocolate bars we have reviewed. We did not include Venezuelan Chuao or Porcelana chocolate in this ranking. They were ranked separately, as can be seen on our Chocolate Rankings page (which contains all of our rankings with current information).

I liked all of these chocolates, so being near the middle or bottom of this list does not mean the chocolate wasn't good, only that I thought the ones above it were better. Note also that the qualities of each chocolate differ, and you might prefer the flavor, aroma, or texture of a lower ranked chocolate to that of one ranked higher. Click on a name to see a detailed review of that chocolate bar.

Patric Rio Caribe Superior Amano Montanya Amano Ocumare Amedei Cru Venezuela L'Amourette Carenero Superior Rogue Rio Caribe Michel Cluizel Concepcion Amano Cuyaga Bonnat Puerto Cabello Valrhona Palmira L'Amourette Chocolat Noir Bonnat Hacienda El Rosario Escazú Carenero Venezuela Dandelion Venezuela E. Guittard Sur del Lago Moonstruck Venezuela Chapon Venezuela

Review: L'Amourette Chocolat Noir

Richard's Rating: 6.5

chocolate maker L'Amourette bar Chocolat Noir region Venezuela plantation (blend) cacao trees (unknown) year (unknown) size 100g ~ 3.5oz cocoa solids 75% added fat cocoa butter sweetener cane sugar emulsifier soy lecithin flavoring bourbon vanilla other ingredients (none) list price $4.80

color medium-dark brown PANTONE 19-1015 Bracken texture smooth, glossy, scoring, text imprints, bubbles, adhered bits aroma roast (smoke), earth, floral, sweet, acidic, dairy (butter), spice snap medium hard taste sweet, fruit (citrus, orange), roast (hint of coffee), nut, acidic, bitter melt smooth length medium finish sour, somewhat bitter

L'Amourette is the brand under which chocolate maker Andre V began selling his bean to bar chocolate bars this year. He crafts three unflavored single origin Venezuela dark chocolate bars, including Carenero Superior that we reviewed last week. L'Amourette is in the process of having their chocolate bars certified fair trade.

Chocolat Noir was made from cacao beans from the Rio Caribe region of Venezuela. The 75% cocoa solids included separately sourced cocoa butter. Additional ingredients were cane sugar, bourbon vanilla beans, and soy lecithin. L'Amourette's website indicated that the chocolate was conched for 36 hours.

The full 100 gram bar was scored into ten substantial pieces, each with an imprint of the L'Amourette name inside a stylized heart. The bar came wrapped in magenta-colored foil inside a paper box. The best before date was 10 December 2012.

The chocolate had a medium-dark brown Bracken (PANTONE 19-1015) color. The surface was nicely smooth and glossy, with some tiny bits of chocolate adhered. There were a few tiny bubbles present. The snap was medium hard.

The aroma was a smoky roast, with earth and floral scents. It was also sweet and somewhat acidic, with a dairy scent that smelled like butter. I noticed spice as well.

Chocolate Noir tasted sweet and fruity, the latter of which developed into a citrus and then orange flavor. There were additional flavors of nut and roast with a hint of coffee. Underlying them all was acidity and some bitterness.

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

Although not as impressive as Carenero Superior, this was another good new chocolate from L'Amourette. Priced at only $4.80 for a 100 gram bar, it's a bargain, too.

You can purchase Chocolate Noir online for $4.80 directly from L'Amourette.

Review: L'Amourette Carenero Superior

Richard's Rating: 7.5

chocolate maker L'Amourette bar Carenero Superior region Venezuela plantation (blend) cacao trees (unknown) year (unknown) size 100g ~ 3.5oz cocoa solids 75% added fat cocoa butter sweetener cane sugar emulsifier soy lecithin flavoring bourbon vanilla other ingredients (none) list price $5.00

color medium-dark brown PANTONE 19-1431 Fudgesickle texture smooth, glossy, scoring, text imprints, bubbles aroma roast (coffee), earth, sweet, wood, floral spice, fruit (blueberry) snap medium hard taste roast (cocoa), sweet (honey), earth, wood, fruit (blueberry, cherry), vanilla melt smooth length long finish somewhat sour, somewhat bitter

French chocolatier Andre V handcrafts bean to bar chocolate in San Francisco as L'Amourette. L'Amourette began selling chocolate bars this year, and makes three unflavored single origin Venezuela dark chocolate bars. The cacao they use is fair trade, and L'Amourette is in the process of having their chocolate bars certified.

The ingredients of Carenero Superior were cocoa beans, cocoa butter, cane sugar, bourbon vanilla beans, and soy lecithin. The chocolate contained 75% cocoa solids, but the added cocoa butter was not made from the same cacao beans. The generous 100 gram bar was scored into ten substantial pieces, each with an imprint of the L'Amourette name inside a stylized heart. The bar came wrapped in black-sided foil inside a paper box. The best before date was November 2012.

The chocolate had a medium-dark brown color that was closest to Fudgesickle (PANTONE 19-1431), but darker and browner. The surface was nicely smooth and glossy. There were some tiny bubbles present. The snap was medium hard.

Carenero Superior had a complex aroma that included a coffee roast, earthy and woody scents, sweetness, something floral, spice, and a fruit scent that smelled to me like blueberry.

The taste began with a sweet, earthy, cocoa roast before revealing woodiness and fruit flavors including blueberry and cherry. A vanilla flavor was also present. The sweetness reminded me of honey.

The melt was smooth. The chocolate flavor lasted a remarkable 40 to 45 seconds after the chocolate was gone, giving a long length. The final aftertaste was somewhat sour and somewhat bitter.

I was impressed by this new chocolate from L'Amourette, and at only $5 for a 100 gram bar, it may have the lowest price per ounce on our Best Chocolates Overall list.

You can purchase Carenero Superior online for $5.00 directly from L'Amourette.

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: Escazú Carenero Venezuela

Richard's Rating: 6.0

chocolate maker Escazú bar Carenero, Venezuela region Venezuela plantation (blend) cacao trees (unknown) year (unknown) size 80g ~ 2.8oz cocoa solids 81% added fat cocoa butter sweetener sugar emulsifier (none) flavoring (none) other ingredients (none) list price $5.99

color medium-dark brown PANTONE 19-1015 Bracken texture smooth, scoring, bubbles aroma earth (soil, must), roast (tobacco), sweet, dairy, fruit, hint of nut snap medium hard taste roast (tobacco), earth, fruit (cherry), dairy, nut, hint of anise melt more smooth length medium finish slightly sour earth

Escazú makes two pure single origin chocolate bars, their award-winning Guapiles, Costa Rica and this one: Carenero, Venezuela.

Carenero, Venezuela had 81% cocoa solids (including added cocoa butter made from the same cacao beans) and 19% sugar, with no added emulsifier or flavoring. The substantial 80 gram bar was scored into 24 pieces, wrapped in heavy gold-sided foil, and enclosed in a paper sleeve. There was no production date or best before date, and the Batch # space on the sleeve was blank.

The chocolate had a medium-dark brown Bracken (PANTONE 19-1015) color. The surface was smooth, but there were small bubbles in several of the top corners of the pieces and a couple of minor surface imperfections. Overall, the bar had a good temper. The snap was medium hard.

The aroma of Carenero, Venezuela was primarily a combination of a tobacco roast and an earthiness that was mostly soil with some must, with the earth stronger than the roast. In addition, I smelled sweetness and scents of dairy, fruit and a hint of nut.

The taste had similar attributes, but with the strengths reversed: more tobacco roast than earthiness. Underneath those dominant flavors was a mixed fruit flavor that included cherry. I also found some dairy, nuttiness and a hint of anise.

After a slow start, the chocolate had a more smooth melt. The length was medium, with the flavor lasting 20 to 25 seconds after the chocolate was gone. The final aftertaste was a slightly sour earthiness.

My initial impression of this chocolate when I tried it at the Northwest Chocolate Festival in October was excellent. However, reviewing it more formally over the past two days, I found that while it had some great qualities, the taste and finish did not appeal as much as I remembered, so I rated it overall as 6.0.

You can purchase Carenero, Venezuela for $5.99 online directly from Escazú, or, to combine the purchase with other brands, from Chocolopolis.

Review: Fresco 218 Chuao

Richard's Rating: 7.0

chocolate maker Fresco bar 218 region Venezuela plantation (blend) cacao trees (unknown) year 2011 size 40g ~ 1.4oz 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 19-1317 Bitter Chocolate texture lined, scoring, bubbles aroma earth, acidic, roast (coffee), fruit snap medium hard taste roast (cocoa, coffee), fruit (citrus, grapefruit, berry) melt smooth length short finish acidic

218 is the other bar from Fresco made with cacao beans from the Chuao region of Venezuela. Fresco 218 differs from 217 in that it has a higher percentage of cocoa solids (76%) and was made using a medium rather than dark roast. As with all of Fresco's chocolate, 218 had ingredients of only cacao beans, cane sugar, and cocoa butter made from those same cacao beans.

The small 40 gram bar was scored into 10 pieces, each lined either horizontally or vertically. It came wrapped in gold foil-sided wax paper inside a paper box with some raised reflective gold lettering. The production date of the bar I reviewed was September 29, 2011. The best before date was October 2013.

218 had a medium brown Bitter Chocolate (PANTONE 19-1317) color. The surface of the bar was smooth, but there were tiny bubbles in the top corners of most pieces. The bar had a medium hard snap.

The aroma had scents of earth, acidity, coffee roast, and fruit. The aroma was generally similar to that of 217, but with more earthiness, some acidity, and lacking any spice that I could smell.

The chocolate tasted differently, though. The strong coffee flavor of 217 was much less pronounced in 218 and muted with cocoa flavor in the roast. Late fruit flavors were stronger and brighter, with citrus that I tasted as grapefruit and some berry.

The melt of 218 began slowly, but became smooth, much like 217. The flavor lasted almost 20 seconds after the chocolate was gone, just at the far edge of a short length. The finish was acidic.

It was interesting to compare two such similar chocolates that differed primarily by roast (and a little by cocoa content). Overall, I slightly preferred 217.

Fresco 218 does not appear to be available yet anywhere online. In the meantime, to find this chocolate you might try one of the retail stores that carry Fresco chocolate. If you find it available online, please add a comment with a link. Thanks!

Review: Fresco 217 Chuao

Richard's Rating: 7.0

chocolate maker Fresco bar 217 region Venezuela plantation (blend) cacao trees (unknown) year 2011 size 40g ~ 1.4oz 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 19-1015 Bracken texture lined, scoring, bubbles aroma roast (coffee), earth, fruit, spice snap medium hard taste roast (coffee), sweet, nut, fruit (raisin, berry) melt smooth length medium finish somewhat bitter, faint coffee

In 2011 some independent chocolate makers got their hands on coveted cacao beans from the Chuao region of Venezuela, where such beans are usually locked up in exclusive long-term contracts by larger makers. Last summer we reviewed three Chuao bars made by Mast Brothers. This week, we're reviewing two made by Fresco.

The first of those two Fresco bars is 217, which was made with 70% cocoa solids (cacao beans and cocoa butter from those same beans) and 30% cane sugar. Rob Anderson made 217 with a dark roast and medium conche.

Fresco's small 40 gram bar was scored into 10 pieces, each lined either horizontally or vertically. The bar came wrapped in silver foil-sided wax paper inside a paper box with some raised reflective silver lettering to acknowledge this special cacao. The production date of the bar I reviewed was September 2, 2011. The best before date was October 2013.

The color of 217 was a medium brown Bracken (PANTONE 19-1015). The surface was smooth, but there were tiny bubbles in the top corners of nearly every piece. The bar had a medium hard snap.

The chocolate had a coffee roast aroma combined with an earthy scent. I also smelled fruit and spice.

Unsurprisingly, based on the aroma, 217 tasted of coffee roast as well. I next noticed some sweetness and a nutty flavor, before the fruits came out: raisin and berry. Mostly, though, this chocolate tasted of coffee, and reminded me of a café mocha.

After a slow start, the melt was smooth. The length was medium, with the flavor lasting 20 to 25 seconds after the chocolate was gone. The final aftertaste was somewhat bitter, with a faint coffee flavor.

This chocolate was better than the Chuaos made by Mast Brothers, but not quite as good as those made by those that have been crafting Chuao chocolate for many years. Take a look at our ranking of Chuao chocolates on the Chocolate Rankings page.

Fresco 217 does not appear to be available yet anywhere online. Please add a comment with a link if you find it somewhere. In the meantime, to find this chocolate you might try one of these retail stores that carry Fresco chocolate.

Review: Dandelion Mantuano Venezuela

Lindy's Rating: 6.0

Richard's Rating: 6.0

chocolate maker Dandelion bar Mantuano Venezuela region Venezuela plantation (blend) cacao trees (unknown) year 2011 size 56g ~ 2.0oz cocoa solids 70% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $8.00

color medium-dark brown PANTONE 19-1015 Bracken texture smooth with scoring aroma roast (smoke), earth (must), hint of spice snap hard taste roast (smoke, cocoa), nut, sweet (marshmallow) melt more smooth length short finish slightly smoky

MORE RECENT REVIEW: Dandelion Mantuano, Venezuela

Dandelion was also on batch number 2 for their single origin Venezuela chocolate made with cacao beans from the Barlovento coast of Venezuela. The sticker on the wrapper was titled Mantuano, Venezuela and indicated that the beans were from the 2010 harvest. The back sticker was initialed that Todd Masonis was primarily responsible for the batch and Chiann Tsui for the packaging.

As with all Dandelion chocolate, Venezuela was made with 70% cacao beans and 30% cane sugar. There was no any added cocoa butter, emulsifier, or flavoring, and no contamination with dairy, gluten, nuts, or soy. The two ounce bar was scored into 18 pieces, each with 5 parallel squiggles, and came wrapped with heavy gold-sided foil and packaged inside a pretty paper cover. There was no production date or best before date on the wrapper, but the bar was made in 2011.

Mantuano, Venezuela had a medium-dark brown Bracken (PANTONE 19-1015) color. The top surface looked nicely smooth, nearly as great as their Costa Rica bar. It had a hard snap.

A strong smoky roast dominated the aroma of this chocolate. There was a dry musty earth scent, but it was secondary to the roast. I also smelled a hint of spice.

Venezuela had a roast flavor, too -- smoky and cocoa. We also tasted nutty, and a sweetness that included marshmallow. The label described the flavor of Venezuela as "almost hot cocoa in bar form" and that was how it tasted, though the roast was too strong for me. Lindy was surprised by the lack of any fruit flavors in the taste.

The chocolate had a more smooth melt. The flavor lasted about 15 seconds after the chocolate was gone, giving a short length. We were left with a slightly smoky finish.

You can purchase Dandelion Venezuela online directly from Dandelion for $8.00, or, if you would like to combine the purchase with other brands, from Chocolopolis for $8.99.

Review: Amedei Cru Venezuela

Lindy's Rating: 8.5

Richard's Rating: 8.0

chocolate maker Amedei bar Cru Venezuela region Venezuela plantation (blend) cacao trees Trinitario year (unknown) 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 19-1012 Dark Brown texture smooth with text imprints and scoring, grayish tinge aroma earth, wood, citrus, red fruit, floral, sweet snap hard taste butter, nut (almond, cashew, walnut), roast (cocoa), sweet, spice, fruit (coconut) melt smooth length medium finish slightly sour

Italian chocolate maker Amedei uses cacao beans from individual plantations to make its single origin Cru chocolate bars. Venezuela was made from Trinitario cacao that is genetically more than 85% Criollo (for more information, see our posting about cacao types). The farms from which this cacao was grown are obviously in Venezuela :)

The chocolate was made from 70% cocoa solids, with ingredients of cocoa mass, cane sugar, cocoa butter, and vanilla. The bar was formed in typical Amedei fashion: scored into ten 5-gram pieces, each with an imprint of the Amedei name and some parallel lines. Sealed inside foil-lined yellow paper, the bar was packaged in their slightly textured paper container with coloring indicating a single origin Cru bar: half black and half yellow in front. The best before date on the chocolate we reviewed was 15 April 2012.

The color of Venezuela was a medium brown Dark Brown (PANTONE 19-1012). The surface seemed to have a slight grayish tinge, but no obvious bloom. The bar had a hard snap and revealed aromas of earth, wood, citrus, red fruit, floral, and sweetness.

Butter was the first flavor that both Lindy and I tasted. It was soon followed by nut, roast in the form of cocoa, sweetness and spice. We also both experienced coconut in the taste. The nut flavor was primarily almond, but I also noticed some cashew and walnut.

Venezuela had a smooth melt. The chocolate flavor lasted 25 to 30 seconds after the chocolate was gone, giving it a medium length. The finish left us with a slightly sour aftertaste.

In the U.S., you can purchase Amedei Cru Venezuela online for $7.50 from Chocosphere. In the U.K., you can buy it online for £3.95 from Chocolate Trading Co.