Tuesday, 20 February 2018

Goldfinch 74% Belize

I took a small step back from the chocolate industry over the Summer and Autumn 2017, which meant I hadn't heard of Goldfinch chocolate, usually I am so on it with new makers. It wasn't until I met the maker randomly at my weekend job that I discovered this new UK bean to bar chocolate maker. She was looking at bean to bar chocolate; I saw that as an opportunity to spark a conversation with a stranger about great chocolate

We got talking, found out she was a fellow chocolate maker, which then lead to being given a chocolate bar, of which stayed so close to me until my shift finished. As soon as I got home, I had to try this unheard of chocolate maker!

The cacao from Belize started very juicy, flowers, blueberry, bubble gum (reminding me very much of Brazilian cacao), it was also super chocolate-y. There was a bright, lively acidity. The finish lingers a slightly bitter, hoppy flavour, but it was a long, long finish, which is always good

I can taste and feel that the chocolate is well crafted

The Goldfinch website looks very slick and at the moment has two different origins available (Belize and Dominican Republic) as well as a couple added flavours. The maker is lovely, the chocolate is lovely, and I look forward to seeing more of Goldfinch chocolate

Chocolat Madagascar 50% Milk Chocolate

Woa,    I'm pretty sure this is my first post on Chocolat Madagascar

This is a 50% milk chocolate, so essentially a 'dark milk' chocolate. It won a Bronze award at the 2015 Academy of Chocolate

It has a pretty low added sugar content at around 25% (ignoring the natural sugars in the milk), which is less than your 70% dark chocolate. The ingredients puts cocoa butter first, followed by whole milk powder, cane sugar and then cocoa beans (plus sunflower lecithin)

The aroma is rich, wheat, metallic, malt vinegar. It's slow to melt, but once it gets going it's pretty consistent. The taste starts with barnyard, wheat, malt, then simple 'cocoa' flavour comes in. It has Demerara sugar and toffee flavours dispersed within a balanced acidity

The finish is very fresh and clean, which is helped by there being a lot of cocoa butter. There is actually a lot of cocoa butter here, making chewing it feel too fatty, but it makes the chocolate melt very smoothly. This chocolate seems super French, no political correctness 

The finish is somewhat tannic or raw wholemeal bread dough. An enjoyable milk chocolate, easy to eat... 

Wednesday, 15 November 2017

Chocolate Tree Peru Chilique 70%

First tried this chocolate back in October 2016, and it became the ultimate highlight of the Chocolate Show that year, for me. It wasn't exactly ready for sale back then, and was only available to try on request - kinda like on a if you know, you know basis

A year later, and this Chocolate Tree Chililique 70% was again the highlight of the Chocolate Show for me, as well as the Gran Nativo chocolate they crafted (though this one was not for sale, more to showcase the Gran Nativo cacao to chocolate makers)

Aroma was at first not too loud, a little wheat and biscuity, some prunes. I go at it again, and bam! Sour sauce, peppery, herbaceous (oregano, thyme), um... Monster Munch crisps, MSG (monosodium glutamate), woaaaaah

It's a toasted bite, smoked. Then when on the tongue, it's sweet and sour, with the sour balancing with savoury notes. There is a strong acidic kick, like a squeeze of lemon juice. Nearing the finish, it's a smooth chocolate-y flavour that gets attention, a flavour that was probably always there, as the foundation

An avant-garde chocolate I feel. Good stuff

Dormouse Guatemala 72

Dormouse, micro batch craft chocolate, use Muscovado sugar, this being maybe my favourite sugar, and always they get their hands on really great cacao beans. This bar, as you can see, is a Silver award winning bar. Many people have mentioned the Gatsby-esq pattern of the packaging...
A strong aroma as soon as. A little ferment-y, very bright. Root beer spices. The flavour's richness is molasses and toffee, with acidity like lemons and fruitiness of blueberries. It becomes fairly tannic and oaky in the finish. I also picked up on milkiness and raisins a couple times

Strong aroma, strong flavour. I really love Dormouse craft chocolate 

Friday, 8 September 2017

Omnom Tanzania 70%

Following Omnom Chocolate on Instagram is beautiful, when I check in on all their new flavour trials and general chocolate making

Cacao from Tanzania, raw cane sugar, cocoa butter. It was the first time seeing the new mould in real life, it looks good

The taste starts woody, much like other Omnom bars, then flow in red currants, with raspberry! Then the sweetness of a 70%. It succumbs to a "perfect" acidity

A really good chocolate, really amazing