Review: Claudio Corallo 100% Puro Cacau

Richard's Rating: 5.0

chocolate maker Claudio Corallo bar 100% Puro Cacau region São Tomé e Principe plantation Terreiro Velho cacao trees Forastero year (unknown) size 50g ~ 1.8oz cocoa solids 100% added fat (none) sweetener (none) emulsifier (none) flavoring (none) other ingredients (none) list price N/A

color medium-dark brown PANTONE 19-1314 Seal Brown texture smooth, uneven shape and size, uneven grayish tone, adhered bits aroma roast, acidic, spice, fruit, earth snap hard taste sour, chalky, spice, tannin, roast (malt, tea, cocoa), bitter melt more smooth length medium finish astringent, tannin, acidic, somewhat sour

Claudio Corallo crafts his chocolate from tree to bar with cacao grown on his plantations in São Tomé e Principe. Corallo does not conche his chocolate, which tends to leave it with a less smooth melt and sharper flavor.

100% Puro Cacau was made only with cacao from the Terreiro Velho plantation on Principe, with no other added ingredients. Two bars totalling 50 grams came packaged in a single sealed plastic wrapper. The best before date was October 2014.

The two bars were individually uneven and completely different in size, with one less than half the thickness of the other. The color was a medium-dark brown Seal Brown (PANTONE 19-1314). The surface had a grayish tone and there were bits of adhered chocolate.

The aroma was acidic, and contained scents of roast, spice, fruit, and earth. On one occasion, I thought I smelled berry.

The taste of 100% Puro Cacau began gradually with sour and spice flavors along with chalkiness. Tannin grew quite strong with a complex roast of malt, black tea, and cocoa. A little bitterness was present as well.

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

Claudio Corallo 100% Puro Cacau has no list price, and I could not find it available for purchase online anywhere. I purchased this one from Chocolopolis for $12.50, but they do not sell it online. QuintEssenz has it priced for €5.95 but they have none in stock, and only ship to Germany and Austria.

Review: Francois Pralus Le 100%

Richard's Rating: 6.5

chocolate maker Pralus bar Le 100% region Madagascar plantation Pralus cacao trees Criollo year (unknown) size 100g ~ 3.5oz cocoa solids 100% added fat cocoa butter sweetener (none) emulsifier soy lecithin flavoring (none) other ingredients (none) list price €3,95

color medium-dark brown PANTONE 19-1015 Bracken texture smooth, scoring, text imprint, uneven sheen, adhered bits aroma roast (coffee, cocoa), fruit (berry), earth, spice snap medium hard taste roast (coffee, burnt, malt), wood, fruit (citrus) melt more smooth length medium finish somewhat tannin, slightly sour

Pralus sources the cacao for Le 100% from their own plantation on the island of Nosy Be, Madagascar. The bar was certified organic by Ecocert France.

In addition to added cocoa butter, this chocolate included soy lecithin (unlike the previous formulation of Le 100% that we reviewed in 2010). The best before date for this bar was May 11, 2015.

Pralus still sells their chocolate in large 100 gram bars from the same nice molds they have used for many years. Wrapped in gold-sided foil, Le 100% came enclosed inside a paper wrapper. The bar was scored into 24 small pieces and one large piece containing the Pralus imprint.

The color was a little different than earlier version of this chocolate, a medium-dark brown Bracken (PANTONE 19-1015. The bar had an overall good appearance and a smooth surface, but the sheen was uneven and there were a few bits of adhered chocolate.

Le 100% had a roast aroma of coffee and cocoa. There were additional scents of a berry fruit, earthiness, and spices. The bar had a somewhat softer than typical medium-hard snap

The taste was a heavy roast, with flavors of coffee, burnt, and malt. Other flavors included wood and fruit, the latter of which contained some citrus.

The melt was almost creamy, but still in the more smooth category. The length was medium, with the chocolate flavor lasting 35 to 40 seconds after the chocolate was gone. The finish was somewhat tannin and slightly sour.

Until recently, Le 100% had been my favorite 100% bar. Unfortunately, Pralus changed the recipe and used a roast that tastes excessive to me. It is still a good chocolate, but no longer near the top of our ranking of 100% chocolate bars (which you can see in the second list from the bottom on the Chocolate Rankings page).

Pralus Le 100% is available for purchase online for $8.35 from Chocosphere or for $8.50 from Chocolopolis. You can also purchase it for £4.85 from Chocolate Trading Co.

Review: Kallari SACHA Roberto's Recipe 75%

Richard's Rating: 7.0

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

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

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

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

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

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

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

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

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

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

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

Review: Kallari SACHA Sisa's Secret 70%

Richard's Rating: 7.0

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

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

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

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

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

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

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

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

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

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

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

Review: Kallari SACHA Sinchi Supreme 85%

Richard's Rating: 6.5

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

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

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

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

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

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

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

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

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

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

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

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

Review: El Ceibo Heritage 75%

Richard's Rating: 8.0

chocolate maker El Ceibo bar Heritage 75% region Bolivia plantation (blend) cacao trees (unknown) year (unknown) size 80g ~ 2.8oz cocoa solids 75% added fat cocoa butter sweetener sugar emulsifier soy lecithin flavoring (none) other ingredients (none) list price N/A

color medium-dark brown PANTONE 19-1012 Dark Brown texture smooth, scoring, text imprint, uneven sheen, bubbles aroma spice, earth, roast (coffee, smoke), sweet (molasses), fruit snap medium hard taste earth, fruit (plum, apricot, pear), spice, sweet (honey, molasses), nut (almond), wine, roast melt more smooth length medium finish slightly tannin, slightly bitter

El Ceibo is a local cooperative of 1200 cacao farmers that both grows and makes chocolate in Bolivia. Their tree to bar Heritage chocolate comes from wild cacao growing in the Covendo region of Alto Beni and is crafted into bars in their factory in La Paz.

Heritage 75% was made in collaboration with Chloé Chocolat. The ingredients were organic cocoa mass, sugar, organic cocoa butter, and soy lecithin.

The 80 gram bar was scored into one large central piece imprinted with "EL CEIBO" and twelve smaller pieces. It came sealed in silver plastic inside a paper box. The best before date was 26 July 2013.

The color of the chocolate was a medium-dark brown Dark Brown (PANTONE 19-1012). The bar had a smooth surface, but had an uneven sheet and some bubbles. The snap was medium hard.

Heritage had an aroma of spice, earth, roast, sweetness, and fruit. The roast was coffee and smoke. The sweetness smelled of molasses. I had trouble identifying the fruit scent, which I thought might contain olive.

I tasted many flavors in this chocolate: earth, fruit, spice, sweetness, nut, wine, and roast. The fruit included plum, apricot, and pear. The sweetness tasted of both honey and molasses. The nutty flavor seemed to be primarily almond.

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

El Ceibo Heritage 75% is currently sold out at El Ceibo Chocolate. However, you can purchase this chocolate online for $4.99 in the U.S. from Caputo's Deli. This price is a bargain, as Heritage 75% typically sells for $8 or more elsewhere. In France, you can purchase it for €5.5 from Chloé Chocolat.

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: Mindo 67%

Lindy's Rating: 6.5

Richard's Rating: 6.0

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

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

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

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

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

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

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

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

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

Review: Mindo 77%

Lindy's Rating: 6.5

Richard's Rating: 6.0

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

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

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

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

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

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

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

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

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

Maker Profile: Mindo Chocolate

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

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

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

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

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

Review: Kallari 70% Cacao

Lindy's Rating: 7.5

Richard's Rating: 7.0

chocolate maker Kallari bar 70% Cacao region Ecuador plantation (blend) cacao trees (unknown) year 2011 size 70g ~ 2.5oz 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 19-1015 Bracken texture smooth with leaf imprints and scoring aroma roast (smoke), sweet, wood (cedar), floral, earth snap medium hard taste sweet (caramel), vanilla, fruit (coconut), roast melt smooth length medium finish slightly tannin

Kallari is a farmer-owned cooperative that grows and makes their cacao beans into chocolate in Ecuador. Their bars are USDA certified organic and Rainforest Alliance certified sustainable (socially, economically, and environmentally).

As with Kallari's other bars, 70% Cacao was made with cacao beans, cocoa butter from the same cacao beans, cane sugar, and whole vanilla bean. This chocolate had 70% cocoa solids (beans and cocoa butter). The bar was scored into 18 pieces, each imprinted with the Kallari leaf image. The bar came wrapped in silver plastic and enclosed inside the black paper box. The dates printed on the box of the bar we reviewed were a production date of July 2011 and an expiration date of January 2013.

The chocolate had a medium brown Bracken (PANTONE 19-1015) color. The top surface had a matte finish. The snap was medium-hard.

70% Cacao gave off a smoky roast aroma with a woody cedar scent. We also smelled sweetness and the expected floral scent. I detected some earth as well. Lindy described the aroma as "sitting next to a fire that is burning a fragrant wood (cedar)."

A sweet caramel was the strongest flavor of this chocolate. We tasted additional flavors of vanilla and coconut behind that. Roast was also present for me.

This bar had a smooth melt similar to the other Kallari chocolates. The length was again medium, with the chocolate flavor lasting about 20 to 25 seconds. For me, the final aftertaste was slightly tannin. Lindy described it as simply fading.

Overall, we found this bar to be much better than 85% Cacao, but not as good as 75% Cacao.

You can purchase Kallari 70% Cacao online for $5.95 from Chocosphere.

Review: Kallari 75% Cacao

Lindy's Rating: 8.5

Richard's Rating: 8.0

chocolate maker Kallari bar 75% Cacao region Ecuador plantation (blend) cacao trees (unknown) year 2010 size 70g ~ 2.5oz cocoa solids 75% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring vanilla other ingredients (none) list price N/A

color medium-dark brown PANTONE 19-1015 Bracken texture smooth with leaf imprints and scoring aroma floral, earth (hay, must), roast (cocoa, smoke, hint of coffee), sweet, spice snap medium hard taste sweet (caramel), fruit (passion fruit, watermelon), peanut, bread, tannin, roast melt smooth length medium finish somewhat tannin

Kallari is a farmer-owned cooperative that grows and makes their cacao beans into chocolate in Ecuador. Their bars are USDA certified organic and Rainforest Alliance certified sustainable (socially, economically, and environmentally).

As with Kallari's other bars, 75% Cacao was made with cacao beans, cocoa butter from the same cacao beans, cane sugar, and whole vanilla bean. This chocolate had 75% cocoa solids (beans and cocoa butter). The bar was scored into 18 pieces, each imprinted with the Kallari leaf image. The bar came wrapped in silver plastic and enclosed inside the black paper box. The dates printed on the box of the bar we reviewed were a production date of August 2010 and an expiration date of February 2012.

75% Cacao had a medium-dark brown Bracken (PANTONE 19-1015) color. The top surface had a matte finish and there was almost no scuffing. The snap was medium-hard.

The aroma of 75% Cacao was floral, earthy, roast and sweet. Lindy identified the earth as a combination of hay and must. We both smelled cocoa and smoke in the roast, and Lindy also noticed a whisper of coffee. For me, there was also some spice.

This chocolate revealed many flavors. The first flavor was a caramel sweetness, followed by fruits that I thought were passionfruit and watermelon. There was a peanut that Lindy described as peanut butter. I tasted some roast and Lindy experienced bread and tannin.

As with 85% Cacao, the melt was smooth. With the 75% Cacao, the chocolate flavor lasted slightly less than with the 85% bar, about 20 to 25 seconds (also a medium length). The finish was somewhat tannin.

Overall, we both liked this chocolate much more than 85% Cacao and found it to be one of the best Ecuador chocolates we've tasted so far (second only to Askinosie's San Jose Del Tambo).

You can purchase Kallari 75% Cacao online for $5.95 from Chocosphere.

Review: Kallari 85% Cacao

Lindy's Rating: 5.5

Richard's Rating: 5.0

chocolate maker Kallari bar 85% Cacao region Ecuador plantation (blend) cacao trees (unknown) year 2010 size 70g ~ 2.5oz cocoa solids 85% added fat cocoa butter sweetener cane sugar emulsifier (none) flavoring vanilla other ingredients (none) list price N/A

color medium-dark brown PANTONE 19-1015 Bracken texture smooth with leaf imprints and scoring aroma roast (coffee, cocoa, smoke), earth (grass, must), sweet, floral snap medium hard taste bitter, sour, passion fruit, roast (malt), tannin, hint of sweet melt smooth length medium finish somewhat tannin, somewhat sour

Ecuadorian chocolate maker Kallari is a farmer-owned cooperative that grows and makes their cacao beans into chocolate in Ecuador. Their bars are USDA certified organic and Rainforest Alliance certified sustainable (socially, economically, and environmentally).

85% Cacao was made with 85% cocoa solids (cacao beans plus added cocoa butter from the same cacao), cane sugar, and whole vanilla bean. It was scored into 18 pieces, each imprinted with the Kallari leaf image. The bar came wrapped in silver plastic and enclosed inside the black paper box. The dates stamped on the box of the bar we reviewed were a production date of August 2010 and an expiration date of February 2012.

The color of 85% Cacao was a medium-dark brown Bracken (PANTONE 19-1015). The top of the bar had a fine matte surface and there was only some trivial scuffing. The snap was medium-hard.

85% Cacao had a nice aroma, with roast, earth, sweet, and floral. We both smelled cocoa and coffee in the roast and grass in the earth. I also noticed smoke in the roast and Lindy found must in the earth. Lindy did not notice the floral scent.

This chocolate tasted bitter and sour, with passion fruit and malt roast flavors. In addition, Lindy experienced some tannin and I tasted a little sweetness.

The melt was smooth. 85% Cacao had a medium length, with the chocolate flavor lasting 25 to 30 seconds after the chocolate was gone. The final aftertaste was somewhat tannin. Lindy also tasted some sour flavor along with the tannin.

You can purchase Kallari 85% Cacao online for $5.95 from Chocosphere.

Maker Profile: Kallari

For several months now, I've been meaning to write a series of postings highlighting information about each chocolate maker, but it took meeting several of them at the Northwest Chocolate Festival to motivate me to actually start writing. Here is the first of hopefully many to come...

company name	Kallari
website	http://www.kallari.com
email	info.kallari@gmail.com
chocolate maker	Carlos Pozo
factory location	Quito, Ecuador
factory tours	yes
direct online purchase	N/A
direct stores	N/A
retail online purchase	Chocosphere
retail store purchase	Whole Foods Market local cooperative and natural food stores
selling bars since	2005
plantation bars	none
single origin bars	85% Cacao (Ecuador) 75% Cacao (Ecuador) 70% Cacao (Ecuador) Sinchi Supreme 85% (Ecuador)
blend bars	none
other bars	none
production cycle	tree to bar
added fat	cocoa butter from same cacao beans
sweetener	cane sugar
flavoring	whole vanilla bean
emulsifier	none
organic	all bars USDA certified
sustainable	all bars Rainforest Alliance certified
economics	farmer owned profit-sharing among cooperative
last updated	October 27, 2011

Kallari Chocolate is a chocolate maker from Ecuador. As a farming cooperative that produces chocolate bars, Kallari manages the entire production cycle from growing the cacao trees to packaging the final chocolate bars. They sort their beans by hand, keeping the best for themselves and selling the rest to other chocolate companies.

From the back of their chocolate bar wrappers: "We are KALLARI, a cooperative of 850 indigenous Kichwa families in the Upper Napo Region of the Ecuadorian Amazon. We plant, care for, and harvest our award-winning heirloom cacao beans to create this single-source organic chocolate. We share 100% of chocolate profits amongst our 21 rainforest communities to maintain our way of life in one of the most biodiverse ecosystems on Earth."

The motto of Kallari Chocolate is "sustainable pleasure for palate and planet". Kallari's chocolate is certified organic by the USDA. It is also certified by the Rainforest Alliance that it was produced in a socially, economically, and environmentally sustainable way.

Kallari makes both couverture and chocolate bars. They use organic cane sugar as a sweetener, add cocoa butter made from their own organic cacao beans, and include organic whole vanilla beans. Kallari does not use an emulsifier in their chocolate. Their chocolate maker is Carlos Pozo. He is also the general coordinator of the Kallari Association and still continues to grow cacao as well!

Because their factory is close to their farms, there is much less delay after the cacao beans are dry before they are processed into chocolate. Kallari currently makes three chocolate bars that vary by the amount of cocoa solids: 70%, 75%, and 85%. They are also in the process of introducing four new hand-tempered bars (which won't be available in the U.S. until later next year).

During the harvest season (January to June), Kallari encourages tours of their farms near Tena and their factory in Quito. Lin-Mar Associates in New York organizes trips that include Kallari tours. The current leased factory in Quito will be replaced next year by a new one they are building in Tena.

Kallari chocolate is available for purchase online at Chocosphere and in stores at Whole Foods Markets and many local cooperative and natural food stores, such as PCC Natural Markets in the Seattle area.

Review: Chocolate Santander Colombian 65%

Lindy's Rating: 9.5

Richard's Rating: 9.0

chocolate maker Santander bar Colombian 65% region Colombia plantation (blend) cacao trees Criollo, Trinitario year (unknown) size 70g ~ 2.5oz cocoa solids 65% added fat cocoa butter sweetener cane sugar emulsifier soy lecithin flavoring vanilla other ingredients (none) list price N/A

color medium-dark brown PANTONE 19-1015 Bracken texture smooth with text imprints and scoring aroma fruit (raisin, coconut, apricot, peach), earth, sweet (caramel, marshmallow), roast snap medium hard taste roast (smoke), sweet (marshmallow), fruit (coconut, raisin), nut (walnut) melt more smooth length medium finish slightly acidic, slightly tannin

Chocolate Santander makes single origin chocolate bars locally in Colombia using a mix of local Criollo and Trinitario cacao. We reviewed their Colombian 70% bar in April.

Colombian 65% is Santander's only other dark chocolate bar made without inclusions. The 65% cocoa solids included added cocoa butter, and the other ingredients were cane sugar, soy lecithin, and vanilla. The 70 gram bar came wrapped in foil and was scored into 8 pieces, each with an imprint of the Chocolate Santander name. The container was stamped with a best before date of December 2012.

The color of Colombian 65% was lighter than the Colombian 70%: a medium-dark brown Bracken (PANTONE 19-1015). The bar had a medium hard snap.

The aroma of this chocolate included several fruits: a dried fruit that most closely resembled raisin, coconut, and Lindy also smelled an orange pit fruit like that of apricot or peach. A sweetness of caramel and marshmallow was also present for me. In addition, we both noticed an earthy scent, as well as some roast.

Colombian 65% had a smoky roast flavor, as well as fruits similar to the aroma: clear coconut, as well as a less distinct pit fruit, and a dried fruit like that of raisin. We tasted the marshmallow sweetness and a nuttiness that Lindy identified as walnut.

The chocolate had a better than average more smooth melt. The length was medium, with the flavor lasting 25 to 30 seconds after the chocolate was gone. The finish was slightly tannin, and I also noticed slight acidity.

We tasted the Colombian 65% at the same sitting as Domori Teyuna, as the two are single origin chocolates made with cacao from Colombia. Both greatly impressed us. I thought Teyuna was better, but Lindy preferred this bar (and put it on her favorites list). Lindy and I found Colombian 65% better than Colombian 70% (though the latter was great, too, and both chocolates are in the top 20 on our Best Chocolates Overall page).

Pralus also makes a single origin Colombian chocolate bar, so I'll buy it at the next opportunity and get a review out soon after we get it. Given this recent great experience with Colombian chocolate, we'll be looking for others to review as well.

You can purchase Santander Colombian 65% online in the U.S. for $2.90 from Chocosphere.

Review: Chocolate Santander Colombian 70%

Lindy's Rating: 9.0 (previously ***)

Richard's Rating: 8.5 (previously ***)

chocolate maker Santander bar Colombian 70% region Colombia plantation (blend) cacao trees Criollo, Trinitario year (unknown) size 70g ~ 2.5oz cocoa solids 70% added fat cocoa butter sweetener cane sugar emulsifier soy lecithin flavoring vanilla other ingredients (none) list price N/A

color dark brown PANTONE 19-1015 Bracken texture smooth with text imprints and scoring aroma coconut, roast (smoke), sweet (caramel), marshmallow, hint of spice snap medium hard taste roast (coffee, tea), fruit (citrus), sweet, nutty melt more smooth length medium finish somewhat acidic, tannin

In a fashion similar to that of the Grenada Chocolate Company crafting chocolate locally in Grenada, Chocolate Santander makes single-origin chocolate bars locally in Colombia, producing them from beans cultivated on farms in the state of Santander. Although not organic, the chocolate is made from 70% cocoa solids, along with added cocoa butter, cane sugar, soy lecithin, and vanilla.

The 70 gram Santander Colombian 70% we reviewed came wrapped in foil and was scored into 8 pieces, each with an imprint of "Chocolate Santander" in cursive. It had a best before date of May 2012.

The color of the chocolate was a dark brown Bracken (PANTONE 19-1015). It had a medium hard snap. The chocolate had a great aroma, with coconut, a somewhat smoky roast, a sweetness that smelled of caramel, as well as that of marshmallow. I also noticed a hint of spice.

The taste of Santander 70% included a coffee flavor that Lindy described as a light roast. There was also a tea in the roast, and flavors of citrus fruit, sweetness, and something nutty.

The melt was more smooth. The chocolate flavor lasted 25 to 30 seconds after the chocolate was gone, resulting in a medium length. For me, the finish somewhat acidic; Lindy experienced tannin and found it slightly ashy.

While receiving the same *** rating as the Grenada 82% we reviewed the same day, we both liked Santander 70% a little better, and Lindy rated it a high ***.

You can purchase Santander Colombian 70% online in the U.S. from Chocosphere for $2.90, which is an excellent price for a *** chocolate.

Review: Grenada Chocolate Company 82%

Lindy's Rating: 8.0 (previously ***)

Richard's Rating: 8.0 (previously ***)

chocolate maker Grenada bar 82% region Grenada plantation (blend) cacao trees Trinitario year (unknown) size 85g ~ 3.0oz cocoa solids 82% added fat (none) sweetener cane sugar emulsifier soy lecithin flavoring vanilla other ingredients (none) list price $4.60

color medium-dark brown PANTONE 19-1015 Bracken texture smooth with image imprint and scoring aroma floral, earth, roast (cocoa), hints of fruit and sweet snap hard taste floral, bitter, roast, earth, sweet, bread melt more smooth length short finish somewhat bitter

The bar arrived broken in two pieces.

The Grenada Chocolate Company makes single-origin chocolate bars with beans cultivated at their plantations in Grenada. They also make the chocolate bars on location in their factory, only a mile away from where they ferment the cacao beans. Their cacao is USDA and CERES certified organic, and for the 82% bar, they add organic raw sugar from Paraguay, organic soy lecithin, and organic vanilla beans from Costa Rica. The best before date on the 3 ounce bar we reviewed was March 2012.

The bar had a pretty stylized image of cacao imprinted in the center and was scored into four pieces on either side of that image. Grenada 82% had a medium-dark brown Bracken (PANTONE 19-1015) color. It had a hard snap that was somewhat brittle.

The chocolate had a strong floral scent that provided a nice background to the earth, cocoa roast, and hints of fruit and sweetness we also smelled. Lindy described 82% as having a "four star aroma".

Grenada 82% had a somewhat slow start before it released an omnipresent floral taste, as suggested by its aroma. We also experienced some bitterness, roast, earth, sweet and bread flavors. All of them seemed slightly muted. While interesting, I didn't especially like the taste of this chocolate.

The melt was more smooth, which was a bit surprising given the lack of any added cocoa butter. The length was short, with the chocolate flavor lasting roughly 15 seconds after the chocolate was gone. The final aftertaste was somewhat bitter.

Overall, Lindy and I both rated this chocolate ***. At $1.53 per ounce, it is the lowest priced bar we've yet reviewed that we both rated ***. You can read more about our ratings in the context of price on our Best Chocolate Values page. Grenada 82% won a Silver at last month's Academy of Chocolate's 2011 Awards.

You can purchase Grenada 82% online in the U.S. from Chocosphere for $4.60, or in the U.K. from Rococo Chocolates for £4.50.