Review: Dandelion Butuo, Liberia

Richard's Rating: 6.0

chocolate maker Dandelion bar Butuo, Liberia region Liberia plantation blend cacao trees unknown year 2014 size 56g ~ 2.0oz cocoa solids 70% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $10.00

color medium-dark brown appearance smooth, scoring, imprints aroma earth, roast, spice snap hard taste earth, roast (smoke, cocoa), fruit (fig), spice (cinnamon), sweet (caramel), bitter melt smooth length short finish bitter, somewhat acidic, slightly ashy

Best Prices Online
$10.00 directly from Dandelion (sold out)
$13.00 from The Meadow

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

Best Prices Online
$12.00 directly from Bar au Chocolat

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

Best Prices Online
$12.00 directly from Bar au Chocolat

Review: Bar au Chocolat Chiapas Mexico

Richard's Rating: 7.0

chocolate maker Bar au Chocolat bar Chiapas, Mexico region Mexico plantation blend cacao trees Criollo 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-light brown PANTONE 19-1431 Fudgesickle appearance smooth, scoring, uneven sheen, bubbles, adhered bits aroma roast (coffee, cocoa), earth, spice snap medium hard taste roast (cocoa, coffee), earth, fruit (berry, citrus), nut, spice, acidic, sour melt smooth length long finish acidic, tannin

Best Prices Online
$12.00 directly from Bar au Chocolat

Review: Dandelion Maya Mountain, Belize

Richard's Rating: 6.5

chocolate maker Dandelion bar Maya Mountain region Belize plantation blend cacao trees unknown year 2014 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, imprints, scoring, scuffing aroma earth (must), floral, roast (cocoa), sweet (honey), nut snap hard taste earth (straw), fruit (pineapple), sweet (honey), spice (cinnamon), roast (cocoa), acidic melt smooth length long finish somewhat acidic

Best Prices Online
$8.00 directly from Dandelion (sold out)
$9.00 from The Meadow

Review: Rogue Jamaica

Richard's Rating: 7.5

chocolate maker Rogue bar Jamaica region Jamaica plantation Bachelor's Hall cacao trees (unknown) year 2014 size 60g ~ 2.1oz cocoa solids 75% added fat (none) sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $16.00

color medium brown PANTONE 19-1317 Bitter Chocolate appearance glossy, smooth, uneven sheen aroma earth (grass), spice, roast (tobacco, cocoa, smoke) snap hard taste roast (tobacco, cocoa), fruit (tropical), spice, woody, nut, sweet melt creamy length long finish tannin, slightly sour

Best Prices Online
$16.00 directly from Rogue

Review: Fresco 231 Peru 100%

Richard's Rating: 7.0

chocolate maker Fresco bar 231 region Marañón Peru plantation blend cacao trees unknown year 2014 size 50g ~ 1.8oz cocoa solids 100% added fat (none) sweetener (none) emulsifier (none) flavoring (none) other ingredients (none) list price $12.00

color medium brown PANTONE 19-1012 Dark Brown appearance smooth, scoring, imprints aroma roast, earth, fruit (prune), nut, floral snap medium hard taste earth, nut, floral, sour, roast melt creamy length long finish somewhat sour, somewhat tannin, slightly acidic

Best Prices Online
$12.00 directly from Fresco

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: Dandelion Camino Verde, Ecuador 100%

Richard's Rating: 7.0

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

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

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

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

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

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

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

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

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

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

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

Review: Fresco 226 Peru

Richard's Rating: 6.5

chocolate maker Fresco bar 226 region Peru plantation blend cacao trees unknown year 2013 size 45g ~ 1.6oz cocoa solids 70% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $8.00

color medium brown PANTONE 19-1317 Bitter Chocolate appearance lined, scoring, smooth aroma roast (coffee), fruit (blackberry), wood, sweet snap medium hard taste roast (coffee), earth, fruit (blackberry, lemon, cranberry), sweet, nut, acidic melt smooth length medium finish tannin, somewhat acidic

Crafting different chocolates from the same beans using the same proportions of ingredients, Rob Anderson of Fresco demonstrates the remarkably different flavors that can be produced from even a single batch of beans.

226 was made from the same cacao from Peru as 225. The beans used in 226 were given a much heavier roast. Both were conched moderately.

Cocoa solids (cacao beans plus added cocoa butter) were 70% of the ingredients (same as in 225). The remaining 30% was cane sugar. The chocolate was produced in Fresco's nut-free facility.

Inside a paper box, the 45 gram bar came wrapped in silver foil-sided wax paper. The bar reviewed here was number 0121 from batch 226-13-060, and was created on May 29, 2013 with a best before date of June 2015.

The bar was scored into 10 pieces, each of which was alternately lined either vertically or horizontally. The chocolate had a smooth surface and no bubbles, even in the corners.

The color was a medium brown Bitter Chocolate (PANTONE 19-1317). The snap was medium-hard.

226 had a strong roast coffee aroma. Other scents included blackberry, wood, and sweetness.

That same strong roast coffee from the aroma came forth in the taste. Fruit flavors of blackberry, lemon and cranberry were present, along with earth, nut, and sweetness. The taste was slightly acidic.

The melt was smooth. The chocolate flavor lasted 30 to 40 seconds after the chocolate was gone, giving a medium length. The final aftertaste was tannin and somewhat acidic.

You can purchase 226 Peru online for $8.00 directly from Fresco or for $7.00 from Chocolopolis.

Review: Fresco 225 Peru

Richard's Rating: 7.0

chocolate maker Fresco bar 225 region Peru plantation blend cacao trees unknown year 2013 size 45g ~ 1.6oz cocoa solids 70% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $8.00

color medium brown PANTONE 19-1431 Fudgesickle appearance lined, scoring, smooth, bubbles aroma earth, fruit (citrus, banana), dairy (cheese), spice snap medium hard taste earth, fruit (citrus, banana, berry, fig), wood, roast, sour, sweet (butterscotch) melt smooth length medium finish acidic, tannin

Fresco 225 is the first of two recipes from an identical harvest of cacao from Peru. The primary difference between the two recipes was that the beans were given a light roast in 225 and a heavy roast in 226.

All of Fresco's chocolate is made in their nut-free facility. Rob Anderson uses only three ingredients: cacao beans, cocoa butter, and cane sugar. 225 had 70% cocoa solids and 30% cane sugar.

The bar came wrapped in gold foil-sided wax paper inside a paper box. The bar number we reviewed was 0143 from batch 225-13-065, and was created on August 5, 2013. The best before date was September 2015.

The 45 gram bar was scored into 10 pieces, each of which was alternately lined either vertically or horizontally. The chocolate had a smooth surface, but there were bubbles in some of the corners.

225 had a medium brown Fudgesickle (PANTONE 19-1431) color and a medium-hard snap.

The chocolate gave off an aroma of earth, fruit, dairy, and spice. The fruit scent contained both citrus and banana. The dairy smell was reminiscent of an aromatic cheese.

An initial earthy flavor soon expanded into citrus and banana. The taste also included wood, roast, and sour flavors, and additional fruit flavors of berry and fig. A butterscotch sweetness was present in the background much of time.

Although the melt reached the smooth range, it leaned toward less smooth. The length was at the short end of medium, with the chocolate flavor lasting 20 to 25 seconds after the chocolate was gone. The finish was acidic and tannin.

You can purchase 225 Peru online for $8.00 directly from Fresco or for $7.00 from Chocolopolis.

Review: Fresco 224 Dominican Republic

Richard's Rating: 7.0

chocolate maker Fresco bar 224 region Dominican Republic plantation blend cacao trees unknown year 2013 size 45g ~ 1.6oz cocoa solids 72% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $8.00

color medium brown PANTONE 19-1015 Bracken appearance lined, scoring, smooth aroma earth, astringent, roast (smoke, toast), fruit (prune) snap medium hard taste roast (cocoa, malt), earth, fruit (plum, lime, berry) melt smooth length medium finish slightly tannin, slightly acidic

Fresco 224 is the second of Rob Anderson's 2013 formulations made from an identical harvest of Dominican Republic cacao. The recipes were nearly identical, differing primarily in their conching time. 224 was conched for a medium duration while 223 was conched only a short time.

Both chocolates were crafted in Fresco's nut-free facility from 72% cocoa solids (cacao beans plus added cocoa butter) and 28% cane sugar.

224 came wrapped in silver foil-sided wax paper inside a paper box. The bar reviewed here was number 0158 from batch 224-13-061, and was created on June 10, 2013. The best before date was July 2015.

As you can see above, the 45 gram bar was scored into 10 pieces, each of which was alternately lined either vertically or horizontally. The chocolate had a smooth appearance with minute bubbles in some of the corners that I probably wouldn't notice if I wasn't looking for them.

The color of 224 was a medium brown Bracken (PANTONE 19-1015). The snap was medium hard.

The aroma contained earth, roast with smoke and toast, and a prune fruit scent. There was also an unexpected astringency in the aroma.

This chocolate tasted initially of roast cocoa and some earthiness. Fruit flavors similar to those in 223 developed, including plum, lime, and berry. Near the end, the roast flavor transitioned from primarily cocoa to primarily malt.

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

Overall, I slightly preferred the sharper flavors of 223, even with its strong tea and tannin, but other palates may feel 224's more refined nature results in a better chocolate.

You can purchase 224 Dominican Republic online for $8.00 directly from Fresco or for $7.00 from Chocolopolis.

Review: Fresco 223 Dominican Republic

Richard's Rating: 7.5

chocolate maker Fresco bar 223 region Dominican Republic plantation blend cacao trees unknown year 2013 size 45g ~ 1.6oz cocoa solids 72% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring (none) other ingredients (none) list price $8.00

color medium brown PANTONE 19-1012 Dark Brown appearance lined, scoring, smooth aroma earth, roast (smoke, tea, malt), sweet (caramel), fruit (raisin, berry) snap medium hard taste earth, roast (tea, cocoa), fruit (plum, lime, berry), sweet (caramel), tannin melt smooth length medium finish tannin, slightly acidic

One of the things I appreciate about chocolate from Fresco is tasting multiple formulations made not only from the same origin, but also from the same cacao beans (fermented and dried in the same harvest). Last year, Rob Anderson released two new formulations made from Dominican Republic cacao.

The recipes for 223 and 224 were nearly identical, both with 72% cocoa solids (with the same amount of added cocoa butter) and 28% cane sugar. The same Dominican Republic cacao beans for both were given a medium roast.

The process differed in conching: 223 experienced only a short, subtle conche, while 224 was conched for a medium duration. Without making chocolate, one rarely gets the opportunity to taste variations to experience the effects of different processing.

In any case, both chocolates were made in Fresco's nut-free facility. 223 came wrapped in gold foil-sided wax paper inside a paper box. This particular bar did not have a production or best before date.

The 45 gram bar was scored into 10 pieces, each of which was alternately lined either horizontally or vertically. The chocolate appeared smooth and only had a few tiny bubbles in the corners of some of the pieces.

223 had a medium brown Dark Brown (PANTONE 19-1012) color. The bar had a medium hard snap.

The chocolate gave off an aroma of earth, roast, sweetness, and fruit. The roast scent included smoke tea, and malt. The sweetness smelled of caramel. I noticed fruit scents of raisin and berry.

An initial earthy fruity taste soon revealed plum, lime, and berry flavors. Roast in the form of tea and cocoa as well as caramel sweetness joined shortly afterward. The taste was also tannin.

The melt was smooth, perhaps slightly less than average. The length lasted to the far end of medium, with the chocolate flavor dissipating only after about 35 to 40 seconds. The final aftertaste was tannin and slightly acidic.

You can purchase 223 Dominican Republic online for $8.00 directly from Fresco or for $7.00 from Chocolopolis.

Review: Dandelion Papua New Guinea

Lindy's Rating: 7.5

Richard's Rating: 7.5

chocolate maker Dandelion bar Papua New Guinea region Papua New Guinea 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 $12.00

color medium brown PANTONE 19-1431 Fudgesickle appearance smooth, scoring, imprints aroma earth, roast (cocoa, smoke), spice (cinnamon), fruit (blackberry) snap hard taste sweet (brown sugar), wine, fruit (blackberry, cranberry), roast (smoke), earth, tart melt smooth length medium finish somewhat sweet, somewhat acidic

The cacao beans for Dandelion's Papua New Guinea bar were fire-dried after fermentation, as it typical for that region. The beans for this chocolate came from a 2011 harvest.

Dandelion never adds cocoa butter, lecithin, or vanilla. They crafted Papua New Guinea in their nut-free facility from only two ingredients: 70% cacao beans and 30% cane sugar.

The two ounce bar came wrapped in heavy gold-sided foil inside an outer wrapper of beautiful craft paper. The bar reviewed here was from batch 1, with a best before date of September, 2014.

Papua New Guinea looked great, with a smooth surface. The bar was scored into 18 pieces, each with imprints of 5 parallel squiggles.

The chocolate had a medium brown Fudgesickle (PANTONE 19-1431) color. Though the snap seemed medium hard on the thin scoring lines, breaking one of the pieces revealed a nice, hard snap.

The aroma contained scents of earth, a smoky and cocoa roast, a cinnamon spice, and blackberry fruit.

The taste of Papua New Guinea began with a sweet brown sugar flavor over a background of earth and smoky roast. Red wine and fruit flavors -- blackberry with some cranberry -- came next. Lindy described it as jammy and tasting of preserves. The taste grew tart and the earth and smoke flavors increased towards the end.

The label described the taste as "a bold Southeastern-style barbecue tang. Its fruity notes give way to an earthy, leathery finish."

The chocolate had a smooth melt. The length was medium, with the chocolate flavor lasting about 35 to 40 seconds after the chocolate was gone. The final aftertaste was somewhat acidic and surprisingly somewhat sweet.

In 2012, Fresco raised expectations for chocolates made of Papua New Guinea cacao, and this is another great chocolate from that region.

You can purchase Papua New Guinea online in the U.S. for $12.00 directly from Dandelion and in the U.K. for £5.95 from Bean to Bar Chocolate.

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: 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 Ben Tre 78%

Richard's Rating: 7.0

chocolate maker Marou bar Ben Tre region Vietnam plantation (blend) cacao trees Trinitario year (unknown) size 100g ~ 3.5oz cocoa solids 78% 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, adhered bits, bubbles aroma roast (cocoa, tobacco), earth (hay), spice snap hard taste roast (cocoa), earth (hay), sweet (honey), nut melt smooth length long finish somewhat tannin, somewhat acidic

Marou, Faiseurs de Chocolat makes five single origin chocolate bars in Vietnam with cacao from different local regions in the country: Ba Ria, Ben Tre, Dong Nai, Lam Dong, and Tien Giang.

Ben Tre was made from 78% cocoa solids (cacao beans and cocoa butter) and 22% cane sugar in Marou's nut-free factory in Ho Chi Minh City.

The bright green outer paper wrapper had silk-screened gold ink and was held closed by double-sided adhesive. Inside, the 100 gram bar came hand-wrapped in bronze foil-sided paper closed with a sticker of their "M" logo.

The bar was scored with diagonal lines, giving pieces of different sizes. The center had an imprint of the Marou logo. The best before date of this was January 25, 2014, and the batch number was 303.

The chocolate had a medium brown Fudgesickle (PANTONE 19-1431) color. The surface was smooth and looked great, even with some adhered bits, lines from the wrapper, and a few bubbles.

Ben Tre had a hard snap. The rich aroma contained roast, earth, and spice. The roast was a mix of cocoa and tobacco. The earth scent seemed closest to hay.

The taste began with and maintained an underlying cocoa roast and earthy hay. Sweetness grew into a strong honey flavor, and some nuttiness developed in the latter half. There was also a hint of sourness.

The chocolate had a smooth melt. The flavor after the chocolate was gone lasted about 40 to 50 seconds, giving a long length. The final aftertaste was somewhat tannin and somewhat acidic.

Ben Tre won a bronze at the Academy of Chocolate 2013 awards.

You can purchase Marou Ben Tre 78% 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.