tag:blogger.com,1999:blog-52978986003745638732024-02-07T23:55:39.671+00:00Chocolat Indulgencefine chocolate, with cacao so complex in flavour, is a fruitful topicHarmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.comBlogger282125tag:blogger.com,1999:blog-5297898600374563873.post-32003469881506495372018-07-08T16:36:00.000+01:002018-07-08T16:36:17.835+01:00Ritual Novo Coffee<div style="text-align: justify;">
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Ritual Chocolate are chocolate makers in Utah, USA. For this bar, the cacao had been grown in the Camino Verde farm in Balao, Ecuador, and the coffee is named Anyetsu from Novo coffee roasters, which is a sun-dried Ethiopian coffee.</div>
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The aroma was peppercorns (black, red and pink), coffee, caramel, digestive biscuits. The melt starts slow and remains a bit gummy, this is most likely because there is around 33% fat, which is considerably low. There is 10% coffee in this bar, but it is completely ground in so it gives a smooth experience.<br />
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The taste had a well balanced acidity with sweetness and bitterness. There was some yeast and earthiness in the background, but the flavours all round up in the finish, with digestive biscuits, Hobnobs and golden syrup. A chocolate of a digestive biscuit-flapjack hybrid... </div>
Harmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.com1tag:blogger.com,1999:blog-5297898600374563873.post-69300847253692322502018-07-08T16:32:00.000+01:002018-07-08T16:32:11.738+01:00J. Cocoa 40% Caramelised Milk Chocolate Nicalizo<div style="text-align: justify;">
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This chocolate won Bronze at the Academy of Chocolate 2018. During the tasting sessions, this milk chocolate was a real standout bar for me: firstly the unique method of delivering milk in chocolate (i.e. caramelised) and secondly the intense cocoa flavours (despite being 40%). Both the milk and cocoa yielded big flavours, but the chocolate maker orchestrated them divinely.<br />
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An aroma of fresh italian pizza dough, herby, whole milk, caramel. It has a soft bite. The flavour is very caramelised milk, it's a very rich whole milk taste. Huge hit of wholemeal toast. Overall impression is it's a chocolate with an impactful, deep flavour, with slightly nutty notes, nice acidity and a cooling bitterness. </div>
Harmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.com1tag:blogger.com,1999:blog-5297898600374563873.post-29140702626953081932018-04-30T15:37:00.001+01:002018-04-30T15:40:27.490+01:00Dormouse Peru 80%<div style="text-align: justify;">
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Cocoa beans from Piura, Peru of the Gran Nativo Blanco type, are such delicate and fine flavour cocoa beans. The beans, from Cacao Tales, are grown by cooperatives in Northern Peru, and they are the most awarded cacao beans grown in Peru, <a href="http://www.cacaotales.com/index.php/our-cacaos-and-nibs/grand-native-white">see here for more details</a>.<br />
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Dormouse Chocolates, Manchester's first bean to bar chocolate maker, is a ridiculously skilled chocolate maker. So basically, this bar just suggests a real synergistic experience...<br />
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An 80% dark chocolate, made with cocoa beans and muscovado sugar only, meaning no added cocoa butter.</div>
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The aroma was caramel, lightly acidic, green apples. The taste had perfect acidity, with notes of lime, wheat, ash, rhubarb, and very caramel-rich from the molasses of the muscovado sugar. The flavour was so smooth, as was the texture, which could be explained by the grind and conche time having been 54 hours, all in a 2l capacity grinder, just some fine details for 'chocolate nerds'</div>
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This bar really amazed me. Sometimes 80% can be a little too high for me, but it was such an easy going 80%. So much so that I had the whole bar in just a couple of hours. Each piece literally made me say "wow", which I first noticed I was doing when biking in the sun through London </div>
Harmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.com1tag:blogger.com,1999:blog-5297898600374563873.post-56598260178623111432018-04-30T14:43:00.002+01:002018-04-30T15:39:30.132+01:00NearyNógs Hispaniola 70%<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZBz5B9bI5xw8j4oAlf0gEQeBSNxF9KEJI4RQertM8_E_1e33KJ8-vSA2sx5IH6oj9Ekr5dUkpNSFviqEOpeGuBw1MHuAlNCvhRj-lkpy38m6oPQa8hA6JCQV8VwGBfaQQbwtj1sQMmwc/s1600/fullsizeoutput_3b.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1279" data-original-width="1600" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZBz5B9bI5xw8j4oAlf0gEQeBSNxF9KEJI4RQertM8_E_1e33KJ8-vSA2sx5IH6oj9Ekr5dUkpNSFviqEOpeGuBw1MHuAlNCvhRj-lkpy38m6oPQa8hA6JCQV8VwGBfaQQbwtj1sQMmwc/s400/fullsizeoutput_3b.jpeg" width="400" /></a></div>
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NearyNógs first got my attention in early February, it was with their São Tomé 70%. The chocolate, from what I remember, was very good, and more interestingly so was that it had been made in Northern Ireland! </div>
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Onto their Dominican Republic 70% bar, the ingredients are simple: cacao beans and unrefined cane sugar.</div>
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The taste had a great acidity, somewhat rich with red currants. The texture and flavour both felt like a chocolate brownie, the texture because it was quite a thick and uneven melt, the flavour because it's just mad chocolatey. This type of melt, however, works well with a taste like that... The finish had a 'green' earthy note to it.</div>
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This bar was enjoyed during the mid April heatwave in London. For me, it's always so good to have great chocolate in hot weather</div>
Harmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.com1tag:blogger.com,1999:blog-5297898600374563873.post-34892707060634963682018-02-20T20:28:00.001+00:002018-02-20T20:32:45.565+00:00Goldfinch 74% Belize<div style="text-align: justify;">
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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<br />
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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!<br />
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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<br />
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I can taste and feel that the chocolate is well crafted<br />
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The <a href="http://www.goldfinchchocolate.com/">Goldfinch website</a> 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</div>
Harmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.com2tag:blogger.com,1999:blog-5297898600374563873.post-55415293850944730912018-02-20T17:00:00.001+00:002018-02-20T17:00:39.606+00:00Chocolat Madagascar 50% Milk Chocolate<div class="separator" style="clear: both; text-align: center;">
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Woa, I'm pretty sure this is my first post on Chocolat Madagascar</div>
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This is a 50% milk chocolate, so essentially a 'dark milk' chocolate. It won a Bronze award at the 2015 Academy of Chocolate</div>
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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 <b><span style="font-size: large;">cocoa butter first</span></b>, followed by whole milk powder, cane sugar and then cocoa beans (plus sunflower lecithin)</div>
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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</div>
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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 </div>
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The finish is somewhat tannic or raw wholemeal bread dough. An enjoyable milk chocolate, easy to eat... </div>
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Harmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.com0tag:blogger.com,1999:blog-5297898600374563873.post-86508310922890666042017-11-15T15:21:00.000+00:002017-11-15T15:25:49.782+00:00Chocolate Tree Peru Chilique 70%<div style="text-align: justify;">
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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 <i>if you know, you know</i> basis<br />
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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)<br />
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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</div>
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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<br />
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An avant-garde chocolate I feel. Good stuff</div>
Harmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.com0tag:blogger.com,1999:blog-5297898600374563873.post-16992136934662114842017-11-15T15:06:00.003+00:002017-11-15T15:06:49.899+00:00Dormouse Guatemala 72<div style="text-align: center;">
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<span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);">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...</span></div>
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<img alt="" id="id_a9c7_cab9_78d3_f856" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbwxlipfIH6KCmRnUt6qASi_nQuabZ_IBhPLEwy-BO9cKC-8dP6LOj1D3IV_BBaSDaqF3ZqVoJH6jaKoCmn144CiKJzSB0CS2DxdZeM9YyYl9vivsAdDcU_eBvWep0l4FSCVewy31DQv0/s5000/%255BUNSET%255D" style="height: auto; width: 353px;" title="" tooltip="" /></div>
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A strong aroma as <i>soon</i> 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</div>
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Strong aroma, strong flavour. I really love Dormouse craft chocolate </div>
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Harmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.com0tag:blogger.com,1999:blog-5297898600374563873.post-1926451157918118492017-09-08T10:53:00.001+01:002017-10-13T10:39:37.904+01:00Omnom Tanzania 70%<div style="text-align: center;">
<img alt="" id="id_14_8e88_1928_ce31" src="https://lh3.googleusercontent.com/-uvNEXcnkXLg/WbJnCeFQfJI/AAAAAAAAGNs/3aTDMQ2qAYUA9Zu-5gGADvntmTFOWfMlACHMYCw/s5000/%255BUNSET%255D" style="height: auto; width: 353px;" title="" tooltip="" /></div>
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Following Omnom Chocolate on Instagram is beautiful, when I check in on all their new flavour trials and general chocolate making</div>
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Cacao from Tanzania, raw cane sugar, cocoa butter. It was the first time seeing the new mould in real life, it looks good</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); text-align: justify;">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</span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">A really good chocolate, really amazing</span></div>
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Harmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.com0tag:blogger.com,1999:blog-5297898600374563873.post-41698680963160433302017-07-16T18:03:00.000+01:002017-07-16T18:03:03.421+01:00Solkiki Marañón 70 Unroasted<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRATOZlmHjle8k8ci30nGg8mrUz2jrynHk0OO8_EjadLGkES6vP4nhD1tXKtMXQJEqCk5keJsQR4bTmN3bVn_n89evr5GMv8Ex69YMd62FN4wWWH4JMQeywT13kQkVhtIb8RKT_JMGME4/s1600/fullsizeoutput_7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRATOZlmHjle8k8ci30nGg8mrUz2jrynHk0OO8_EjadLGkES6vP4nhD1tXKtMXQJEqCk5keJsQR4bTmN3bVn_n89evr5GMv8Ex69YMd62FN4wWWH4JMQeywT13kQkVhtIb8RKT_JMGME4/s400/fullsizeoutput_7.jpeg" width="220" /></a></div>
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This post is well overdue, having been given the bar at last years Chocolate Show (London 2016) and then finally opening it the following Easter</div>
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Bob and Iris are the two chocolate makers behind Solkiki, and when we met for the first time, this friendship meant they wanted to gift me a chocolate bar of theirs. Tasted all, listened to Bob give a little background into each bar, and my choice had to be the UNROASTED Maranon</div>
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Solkiki's Marañón was smoky, astringent on tongue, a little metallic, black tea. The melt was somewhat gummy. And overall, it left me thinking: I like that<br />
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Both Solkiki and Chocolate Tree have mentioned how delicate the Marañón is when it comes to roasting the beans, so it's a Peruvian region worth trying </div>
Harmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.com0tag:blogger.com,1999:blog-5297898600374563873.post-50856044528368392352017-04-17T22:10:00.001+01:002017-04-17T22:10:58.760+01:00Palette De Bine 70% Guatemala <div class="separator" style="clear: both; text-align: center;">
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PALETTE DE BINE is a Canadian chocolate maker. The face behind the chocolate is Christine Blais. 2016 was the year of Canadian craft chocolate, I feel, so what a great year for me to have visited Canada and try lots of untested makers, PALETTE DE BINE being one of them</div>
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The 70% Guatemala: flavours of rooibos tea, wood, black currants, and overall very sharp. First impressions were that is was heavy on apple cider vinegar, but with subsequent tastes, it calmed down</div>
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In the International Chocolate Awards 2016, PALETTE DE BINE was immensely recognised for its quality</div>
Harmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.com0tag:blogger.com,1999:blog-5297898600374563873.post-20221654859087953222017-03-06T21:12:00.001+00:002017-03-06T21:12:26.952+00:00Soma Porcelana & CSB Chama<div style="text-align: justify;">
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SOMA 2015 Golds. The Porcelana and the CSB Chama. The bars were bought in Soma's Distillery District, Toronto factory in the summer of 2016.<br />
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The packaging is cool on the eye. Somewhat flawed, or genius, in that it cannot be resealed<br />
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Porcelana 70% had an aroma of mulberries, chocolate, molasses. The taste was too mulberries, a stout like Guinness, cream crackers, fresh churned butter, the texture was very creamy. The finish was "<i>chocolate</i>" </div>
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CSB Chama 70% is a Porcelana-Ocumare hybrid. The Ocumare is another Venezuelan cacao. The aroma was sweet and sour - punchier! Mulberries, fig tart, shortbread, very pretty. The taste started herby and creamy, then flowed in spices like aniseed and vanilla, then it became quite juicy. Fig biscuits. It subtly finished with prunes and chocolate, with the odd orange marmalade here and there </div>
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Harmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.com0tag:blogger.com,1999:blog-5297898600374563873.post-22538957692082197132017-03-03T23:08:00.000+00:002017-03-03T23:08:08.109+00:00Dandelion Chocolate<div class="separator" style="clear: both; text-align: center;">
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Founders with their backgrounds in the dot com bubble of Silicon Valley, now immensely respectable chocolate makers, Dandelion Chocolate is case study material. Chocolate factory & cafe, in San Fransisco and Tokyo, with menus too amazin</div>
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When Todd, founder of Dandelion Chocolate, visited Damson chocolate, he left 3 bars ...</div>
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<b>Zorzal, Dominican Republic</b>. Smooth in flavour, it was woody, walnut, caramel, brandy, chocolatey </div>
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<b>Camino Verde, Ecuador</b>. Straight away digestive biscuits. It melts into chocolate fudge brownies, taking on my mum's approach to baking: cutting the sugar. It feels as if more sugar would have made the brownie-feel to be more effective, but overall super chocolatey and warm</div>
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<b>Ambanja, Madagascar</b>. Raspberry jam, liquorice, wholewheat, it was noticeably thicker in the melt. It was beautiful with its flavour. This one was so good, so, so, so good</div>
Harmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.com0tag:blogger.com,1999:blog-5297898600374563873.post-84109320466553572552017-02-25T14:12:00.001+00:002017-03-02T12:17:05.108+00:00Ombar dark, mylk, and centres<div style="text-align: justify;">
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<b><span style="font-size: large;">Ombar</span></b>, what is its purpose? You would think that Ombar is selling itself on being raw, "RAW CACAO" being defiantly stated. Sure, people must buy Ombar for its raw-ness. But its differentiation is its live cultures. I mean, there are a few "raw" chocolate makers out there, using low GI sugars too, but none that enrich their chocolate with live cultures<br />
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I like live cultures<br />
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The chocolate is made with unroasted Ecuadorian cacao, cocoa butter, coconut sugar and Lactobacillus acidophilus. The occasional bar has vanilla, creamed coconut, and also the eponymous additions. Ingredients are organic, obviously; it would be super weird if this <i>wasn't </i>stocked in Planet Organic<br />
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The <b>90%</b>, was drying, bubblegum-like in flavour, whereas the <b>72%</b> was way more satisfying. Both were earthy, but the 72% tasted like raw and roasted cocoa nibs I've dealt with, which suggested high quality cacao to me. The flavour of the 72% was somewhat tannic, and unconched (by which I mean the flavour hadn't appeared to have developed beyond the raw nib)<br />
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Post-review, I read that Ombar do not conch their chocolate. Conching is a flavour and aroma developmental process in chocolate making; if a chocolate is conched, its flavour should be more dimensional<br />
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The <b>Coconut 60%</b> had a bitterness to it, which was very nice actually. It was chocolatey and coconut, warmingly so. The melt was silky smooth<br />
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The <b>Cranberry + Mandarin</b>, this one didn't have the Lactobacillus acidophilus live culture, oops. The mandarin was the dominating flavour, a sweet zest! You subtly get the cranberry, that comes as a cranberry-mixer vibe. The texture was sandy. The flavour of this combination was odd at first, but soon sophisticated; it worked nicely</div>
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The <b>Coco Mylk</b> smelt good, tasted good. The <b>Strawberry Mylk</b> was a little flawed, in that it didn't <i>really</i> taste like strawberries, it was an odd mix </div>
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<b>Coconut & Vanilla</b>, and <b>Raspberry & Coconut</b> Centres, I liked these. The truffle centre was made with coconut oil, not palm, and the ingredients were all good, no nasties. The truffle-centre concept is a good extension, which makes me wonder what Ombar will do next<br />
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I like Ombar for its health-orientation, they are great bar sizes too at a mini 35g, i.e. great to take to class. It's evident that I liked some bars more than others. Ombar's <a href="http://www.ombar.co.uk/blogs/news">blog</a> is worth reading if you're interested in health, nutritious recipes, mindfulness, and anything along those lines!<br />
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I think Ombar has a few misconceptions of non-raw chocolate, but with Ombar, the health benefits of the chocolate is the main goal, not a bonus. Make of that what you will. It suggests flavour is the bonus, and honestly, as I'm not classing this as 'craft chocolate', that is alright with me</div>
Harmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.com0tag:blogger.com,1999:blog-5297898600374563873.post-44420048619858001242017-02-14T20:39:00.000+00:002017-02-14T20:39:38.180+00:00The Chocolate Alchemist<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGhh2er2SB8WmgEEHkHDglT24FLX8FlX8f3SpQFzap96QnX82ccDRlYzT5WQbrD3hXqmzQ8NNnj6gPOdzghsFBwkBDLuL_WoPl28ke6ry_p-gQEZVI0Srggn5kG_BcsRWap-IAulqStNA/s640/blogger-image--2013462387.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGhh2er2SB8WmgEEHkHDglT24FLX8FlX8f3SpQFzap96QnX82ccDRlYzT5WQbrD3hXqmzQ8NNnj6gPOdzghsFBwkBDLuL_WoPl28ke6ry_p-gQEZVI0Srggn5kG_BcsRWap-IAulqStNA/s320/blogger-image--2013462387.jpg" width="320" /></a></div>
<a href="https://www.chocolatephilly.com/">The Chocolate Alchemist</a> is a NOOOOTORIOUS chocolate maker in Philadelphia. The magic behind the chocolate is that they utilise cacao, and by doing so it becomes a "vehicle for true flavour, nutrition and energy"<br />
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The packaging, when in hand, is distinct. It is made from lokta paper (i.e. tree-free). The ingredients are all organic, and clean. Looking online there is great emphasis on paying fair prices for The Chocolate Alchemist's raw materials. Through and through this chocolate screams quality.<br />
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The <b>80% Philly Blend</b>, a 5 different region blend, had an aroma of dill, coconut cream, vanilla, Muscovado, and a taste herbaceous, coconut, Muscovado, cream. The melt was a little sandy. The sugar was coconut sugar<br />
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The <b>75% Cultivagro</b> was a single origin from Ecuador, sweetened with coconut sugar. I had the notes: smoky, lapsang souchong tea, leather, butterscotch, some peaty whisky; the mouthfeel had thoughts of astringency and tannins<br />
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<tr><td class="tr-caption" style="text-align: center;">80% Philly blend</td></tr>
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The <b>90% Zarumilla</b>, made from Tumbes Peruvian cacao, was super lime juice, pancakes, brown sugar, grassy bamboo, acidic juiciness, flowers. This one was sweetened by Colombian panela sugar</div>
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<b>Clasico 60% </b>was a dark milk chocolate, with a blend of 5 different cacao and sweetened by brown sugar. This was an inclusion bar with roasted hazelnuts, coconut, vanilla and salt. I felt this really could have been harmonious and toasty, it was instead quite raw in flavour </div>
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<b>Goat Maple 65% </b>dark goat milk chocolate, with a blend of Dominican Republic and Peruvian cacao, sweetened with local maple sugar! It was like a creamy creamy creamy chocolate pudding, made with goats cheese obviously. The maple sugar here was a nice touch</div>
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Out of the collection, I was very much for the dark chocolates; particularly the Cultivagro and Zarumilla - these two being very nuanced </div>
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Harmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.com0tag:blogger.com,1999:blog-5297898600374563873.post-53866741505528123682017-01-30T14:06:00.002+00:002017-01-30T14:09:15.411+00:00Mast Brown Sugar<div style="text-align: justify;">
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60% cacao, brown sugar, cacao butter, buttermilk. The cacao beans are from Tanzania, but this detail was found on the Mast website not packaging, most likely for the minimal aesthetic, but cleverly allows for cacao deviation<br />
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This particular 28g bar was Brooklyn-made, bought in Shoreditch. It had a gummy melt, obvious not much cocoa butter added, although suffice to <i>create</i> a milk chocolate (that would be 35% cocoa butter minimum). It was very sweet, especially so in the finish. The flavour was distinctly Mast Brothers'<br />
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Overall, I like Mast Brothers' flavoured chocolate a lot, this one wasn't a standout bar, but it was nice enough. I like the colours on the packaging, and the texture of that too. The chocolate having brown sugar and buttermilk feels American, I like that too</div>
Harmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.com0tag:blogger.com,1999:blog-5297898600374563873.post-32710420485390227832017-01-15T11:44:00.001+00:002017-01-16T20:27:48.192+00:00Moser Roth Chocolate Liqueurs<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKeLrlyWn_MVA422XfTgRyGdIZ8F5cB46KoMcDB29x0YzEFnXy1Li_ZRK7-RaUJGD3Istg8eKJfhH0UyeoxTS7_rRxH5o4MmZyA6S12h-4IIGuDzBhHGIP5o0UuGSrRaOsnxdC7Nmz3C4/s640/blogger-image-673503440.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitLk3inuIkR2lzRkzU93rZaI8IfnwZXLUG-TbiKletGQi3TOphthnBhbX-b98CKQecR8zvA1xlPRJ5nhO2pnV8KAJxy2LjNFhNl-7tmeuyqjfemcJQm82tJGSoGfDrq3rA82RWttGKeG0/s640/blogger-image-1135173533.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitLk3inuIkR2lzRkzU93rZaI8IfnwZXLUG-TbiKletGQi3TOphthnBhbX-b98CKQecR8zvA1xlPRJ5nhO2pnV8KAJxy2LjNFhNl-7tmeuyqjfemcJQm82tJGSoGfDrq3rA82RWttGKeG0/s400/blogger-image-1135173533.jpg" width="400" /></a></div>
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Some throwback-feels with reviewing a product like this, a product like this being not craft chocolate! Holla! </div>
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A gentle reminder, Moser Roth is Aldi's premium chocolate brand. The chocolate is made by the same company that makes Werther's Originals and Toffifee</div>
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Chocolate liqueurs, that is chocolate with a liquid alcohol centre, are pretty great at Christmas time! I <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">was interested in these liqueurs when I saw that "MOUNT GAY" rum. To see that on these Moser Roth chocolates (of which I can't help but <i>wrongly</i> think of as a fake brand...) seemed pretty luxe of Aldi. </span>Mount Gay, Rémy Martin, Cointreau, this licensing is awesome. There was also an Amaretto, but that wasn't trademarked</div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">These chocolate liqueurs were only for a short period at Aldi, probably subject to the licensing, and had to actually be reduced before being sold out. Ok, the chocolate didn't taste good, "exquisite Belgian chocolate", but the concept was cool! </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Let it melt, shell breaks, alcohol ooze out. The Rémy Martin champagne cognac was probably my favourite, followed by the Mount Gay rum. It would then be the Cointreau orange liqueur, the Amaretto almond liqueur wasn't too good</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Ingredients wise, compared to a lot of chocolate liqueurs, it's quite good ... simple. Hopefully these will be around next Christmas</span></div>
Harmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.com1tag:blogger.com,1999:blog-5297898600374563873.post-86790112218439605992017-01-10T16:16:00.003+00:002017-01-10T16:16:50.243+00:00Dick Taylor 72% Black Fig <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">image: <a href="http://www.caputosdeli.com/products/dick-taylor-fig-chocolate-bar.html">Caputo's Deli</a></td></tr>
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Dick Taylor, handcrafted in Northern California, bought in UK up-market supermarket M&S, wow! That is a great moment for craft chocolate. Selected Marks & Spencer stores currently stock Dick Taylor's <a href="http://chocolatindulgence.blogspot.com/2016/04/dick-taylor-belize-72.html">Belize</a> and Black Fig bars. Belize I've had, so Black Fig I had to buy. I am fond of Dick Taylor craft chocolate, mostly because of their <a href="http://chocolatindulgence.blogspot.com/2016/04/dick-taylor-belize-72.html">Belize</a> bar...</div>
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The ingredients: organic cacao from Madagascar, organic cane sugar, black mission figs. The chocolate itself is just 2 ingredients. The figs get sprinkled on the back, although less do than I expected (from having seen pictures)</div>
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It was pretty vinegar in flavour, though the subtle fig was a nice touch. This chocolate probably tastes like Chocolate Noise's <a href="http://www.chocolatenoise.com/recipes/2015/9/30/fig-and-balsamic-vinegar-truffles">fig and balsamic vinegar truffles</a>, if I ever had one. It lacked the fruity quality of Madagascan cacao, harnessing predominantly the acidity of it. It had a smooth melt, despite no added cocoa butter. Admittedly, I think anything I have said or <i>could</i> say about this particular bar is unreliable, as it just didn't seem like Dick Taylor's approach, nor did it match what other people have found the chocolate to be, i.e. great. (batch no. 16195, if you're interested)</div>
Harmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.com0tag:blogger.com,1999:blog-5297898600374563873.post-48182200129202461052016-12-23T11:05:00.001+00:002016-12-23T11:25:52.294+00:00Hummingbird Hispaniola 70%<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4WuS7LDEZ40Q42PdQpzN33ESi6mfmM57H6T2QUzNyESM5I8XtxslvwQQ_PEbewhhVUnQrbvJd3RWRXIix-W6vXwbzZzMzbWZ8IBKXt87WrLXGLkbJ0Ihp7kTbaCu1f0_ky-caKL9gwo/s640/blogger-image--496899233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4WuS7LDEZ40Q42PdQpzN33ESi6mfmM57H6T2QUzNyESM5I8XtxslvwQQ_PEbewhhVUnQrbvJd3RWRXIix-W6vXwbzZzMzbWZ8IBKXt87WrLXGLkbJ0Ihp7kTbaCu1f0_ky-caKL9gwo/s640/blogger-image--496899233.jpg" /></a></div>
Hummingbird, who craft chocolate in Almonte, Ontario, Canada; won the Golden Bean award in this year's Academy of Chocolate awards, for their Hispaniola 70%. And so it was kinda the word that this Hispaniola was the BEST bar of 2016. The "best" bar of 2016 is recognised as something else from another chocolate awards, but it's alllllll relative<br />
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The aroma acidic, vinegar, cherry wine. The taste is chocolate, red wine, cherries, toasted almond. This chocolate melts smoothly and quickly, which enhances the experience. Cherry jam on toast, so very cherry</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwwViPwqJw8_4pA_Fi-Q3reN5IDmwhWA0Ka8SH2xFAUWGbQRKZhpstBcMYdyUcCYyHQkzG_Cx-nflWP_poD_tUSrVZ0yzySoo6JsZ14oCGy1jfpE5y9nNIq30DOUQpFjpMzwk9YKPr_c/s640/blogger-image--1079543459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwwViPwqJw8_4pA_Fi-Q3reN5IDmwhWA0Ka8SH2xFAUWGbQRKZhpstBcMYdyUcCYyHQkzG_Cx-nflWP_poD_tUSrVZ0yzySoo6JsZ14oCGy1jfpE5y9nNIq30DOUQpFjpMzwk9YKPr_c/s400/blogger-image--1079543459.jpg" width="263" /></a></div>
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The first time I had tried I was underwhelmed, but <i>now</i> it has qualities I really admire. It is balanced, due to a great conche I feel. It's certainly nice, not a standout of 2016 for me, but nice! It took time to get my hands on this bar, everywhere sold out - eventually managed to bypass a waiting list of 100+ people in Toronto<br />
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I found the packaging to be unfortunate, inside and out; there was too much going on with many different fonts and images. This, along with the peripheral information is the forgoing of great design. It gives off a European vibe, not in this decade </div>
Harmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.com0tag:blogger.com,1999:blog-5297898600374563873.post-90290913060875976712016-12-12T14:57:00.003+00:002016-12-12T15:06:45.933+00:00Tadzio Vietnam, Venezuela, Brazil, Philippines<div style="text-align: justify;">
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiat62BoMUdhIEbBY04DO3Hu7Ufx2pHf1nZWROe6RHWFzwrgYGMBhfmbsZe-bvpGiX6OmBNq3KwZbKWhEsWA_PBo_YnAKLHE1P-aHyGyH9uKjaXrPbOAKalzIjXTaa6ptaRVmUnq6S5Qk/s640/blogger-image--1220163337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiat62BoMUdhIEbBY04DO3Hu7Ufx2pHf1nZWROe6RHWFzwrgYGMBhfmbsZe-bvpGiX6OmBNq3KwZbKWhEsWA_PBo_YnAKLHE1P-aHyGyH9uKjaXrPbOAKalzIjXTaa6ptaRVmUnq6S5Qk/s400/blogger-image--1220163337.jpg" width="400" /></a></b></div>
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Tadzio, a one-bean; two-ingredient chocolate-making operation, taking inspiration from Japanese minimalism in his presentation, has a growing collection of cocoa beans. When life hands you cocoa beans, you make chocolate, when life hands you chocolate, you relish and write ...</div>
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<b>Bén Tre, Vietnam 71%</b><br />
From 2 batches, the second bettered the first. It was smoky, spiced, Bourbon, pecan nut, honey, maple, later came an occasional sharp acidity, but prior to that, it was fantastic with its flavours</div>
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<b>Puerto Cabello, Venezuela 71%</b><br />
A taste of cocoa husk, real-rustic chocolate, spice and marjoram, green notes and rocks. It had a smooth melt. The aroma hadn't been <i>as</i> inviting, but nothing from the aroma gets picked up in flavour. This one is rather chocolate-y! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_GWrynjk31O3lmlc0szcaeGP8A8Q_J3QJizrpXX5Rx9fdsMGJOiTB4rBVVGWWZuXJBCpKWJLeBjC-ejfTRwrc322QCkXH4Ns9K9ZAklrDyvY0oQJlenJ1XkihMnU8z5sLyWjAAPPMN0/s640/blogger-image-1395721363.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_GWrynjk31O3lmlc0szcaeGP8A8Q_J3QJizrpXX5Rx9fdsMGJOiTB4rBVVGWWZuXJBCpKWJLeBjC-ejfTRwrc322QCkXH4Ns9K9ZAklrDyvY0oQJlenJ1XkihMnU8z5sLyWjAAPPMN0/s400/blogger-image-1395721363.jpg" width="400" /></a></div>
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<b>Bahia, Brazil</b><br />
Rainbow Dust yields to roasted coffee. It melts so cleanly, quickly gone. I go back to this one a week later, it's still that lime and Rainbow Dust sherbet, but now it's followed with hazelnut, then raisin, meanders to Cadbury's Brazilian Darkness. Great flavours, and just really quite interesting. I am very familiar with these Brazilian cocoa beans, but not with <i>this</i> flavour profile. This chocolate had the smoothest, coolest and softest melt of Tadzio's collection<br />
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<b>South Cotabato, Philippines 73%</b><br />
Sweet and warming on the nose. Straight away it's toasty, a high roast - these Philippine beans are very small, so "easy to do" says Tadzio in revealing a possible over-roast. With the roasted profile is rich, dark chocolate. And then slowly develops a curry-like aura with fragrant spices. A really lovely chocolate</div>
Harmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.com0tag:blogger.com,1999:blog-5297898600374563873.post-76183693929978072632016-12-11T18:24:00.005+00:002016-12-11T18:24:47.586+00:00Soma Old School<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY2C6nxQPeuFjN0CshEwSQW76ZapxV_OjI-4ghpew29nxKAUzNLuWjm4UM-emMGl5IPdIdcUQBuECgT3iLhmhyCfwDg8gNSgd-yo7-Mk_n57xqceX-p_d2zxZVXYE_wn6pGZbYb4GuN4Q/s640/blogger-image-734255988.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY2C6nxQPeuFjN0CshEwSQW76ZapxV_OjI-4ghpew29nxKAUzNLuWjm4UM-emMGl5IPdIdcUQBuECgT3iLhmhyCfwDg8gNSgd-yo7-Mk_n57xqceX-p_d2zxZVXYE_wn6pGZbYb4GuN4Q/s640/blogger-image-734255988.jpg" /></a></div>
Soma's Old School chocolate range is basically "chocolate as it was back in the day: simple and pure". Cocoa nibs and organic sugar (and milk powder if it's the milk bar) get ground in Soma's vintage melangeur and pressed together. Usually chocolate is further refined, conched and tempered, but not these Old School bars. These bars are designed to have a crumbled, biscuit texture<br />
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I cannot remember the DARK Old School cacao origin, but as it tasted of raspberry jam and vanilla, I'm thinking it could be their Madagascar 66%, maybe, just maybe. The bar's texture was like a biscuit (cookie), and you get them sugar crunches<br />
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The MILK bar ... just freakin' delicious. It's only 38% cacao, that being Chuao cacao from Venezuela - known as pretty rare cacao - and the rest milk powder and organic sugar crystals. It was sweet, with a taste pretty chocolatey and brownie-like. The texture was again fun<br />
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A great creation from Soma!</div>
Harmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.com0tag:blogger.com,1999:blog-5297898600374563873.post-73470026526271588042016-12-08T15:27:00.001+00:002016-12-08T15:27:47.426+00:00Risa 70% Bicolandia, 70% & 60% South Cotabato<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1ivHe8zDZ9Up9ACjJ4F7l59owO4W_j8WX9THina7bm3KQOwV6QIvOyZR__WenhCimrYPEQoHlPJB2b7k1OparSlAmS5ieBNNu_PVlanfJRqpvu9Hdqdz0z89OoM6Sy4ULldqVyG3L4U/s640/blogger-image-301732393.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1ivHe8zDZ9Up9ACjJ4F7l59owO4W_j8WX9THina7bm3KQOwV6QIvOyZR__WenhCimrYPEQoHlPJB2b7k1OparSlAmS5ieBNNu_PVlanfJRqpvu9Hdqdz0z89OoM6Sy4ULldqVyG3L4U/s640/blogger-image-301732393.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyCoBQV38M6QPzIbEKitBcqv0cTTgYk1a3a0TSlZ-BiLtmTg2Omvh6pqUBl_9qggw4K7b0tYrU7PH5fLTHKLTaeVPDnyJU2GT-aYR6g-dFYi91Hf1E1D3e_oCkdBIKAyvTl06PootsLfs/s640/blogger-image--547642394.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyCoBQV38M6QPzIbEKitBcqv0cTTgYk1a3a0TSlZ-BiLtmTg2Omvh6pqUBl_9qggw4K7b0tYrU7PH5fLTHKLTaeVPDnyJU2GT-aYR6g-dFYi91Hf1E1D3e_oCkdBIKAyvTl06PootsLfs/s640/blogger-image--547642394.jpg" /></a></div>
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Risa is a bean to bar chocolate maker in the Philippines. I discovered them at this years Chocolate Show in London, without even a smidge of recognition; it's always exciting to find new makers</div>
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The cacao in their chocolate comes from the Philippines, from two regions: Bicolandia and South Cotabato. The ingredients include cacao, sugar, cocoa butter. They also have a "coco" sugar bar which is made with the South Cotabato cacao and coconut sugar! </div>
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<img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1ivHe8zDZ9Up9ACjJ4F7l59owO4W_j8WX9THina7bm3KQOwV6QIvOyZR__WenhCimrYPEQoHlPJB2b7k1OparSlAmS5ieBNNu_PVlanfJRqpvu9Hdqdz0z89OoM6Sy4ULldqVyG3L4U/s400/blogger-image-301732393.jpg" width="400" /></div>
The <b>Bicolandia 70%</b> had dill, dairy creaminess, yet a dryness, and sand in the aroma. The taste was coconut, cocoa nib, metallic. A pretty raw, earthy profile overall<br />
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Next up, the <b>South Cotabato 70% </b>was demerara sugar and fig on the nose. The taste was caramel, winter spice, brown rice. So rich, especially in comparison to the Bicolandia!<br />
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The <b>60% South Cotabato with Coco Sugar</b> had an aroma of creamy coconut, butterscotch Angel Delight (the bittersweetness of coconut sugar), and buttermilk. The taste was coconut straight away, with then chocolate, coconut milk pudding, butterscotch, oatcakes and sooo digestive biscuits!</div>
Harmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.com0tag:blogger.com,1999:blog-5297898600374563873.post-17321918985731356972016-11-26T12:50:00.000+00:002016-11-26T12:50:23.864+00:00Willie's Cacao Milk of the Stars Indonesian 54%<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqIqgnkfAGk1quNVz0ocFjRRF-x0gwxcZy1mqAUQMYIInWy8yI5l2ANnJWaZFAo7OvqfAXvsGUSpymf_0Vi0QksbRzo-QMI45pKSq1oAw5Crdqg1TaxxcxnxubrCmPhp-hMOgCMMPnkJM/s640/blogger-image--63828895.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqIqgnkfAGk1quNVz0ocFjRRF-x0gwxcZy1mqAUQMYIInWy8yI5l2ANnJWaZFAo7OvqfAXvsGUSpymf_0Vi0QksbRzo-QMI45pKSq1oAw5Crdqg1TaxxcxnxubrCmPhp-hMOgCMMPnkJM/s400/blogger-image--63828895.jpg" width="400" /></a></div>
After searching high and low for the NEW Willie's Cacao milk chocolate, yep - I finally found it. Prior to finding it, that same day, I picked up Beavertown's new smoked porter. And what a pairing ...<br />
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Aroma is clotted cream, light caramel. On taste it's creamy, and now smokey, in flows chocolate sauce, and finishes with hay. Second go at it, it was <a href="http://chocolatindulgence.blogspot.com/2016/09/chocolat-bonnat-surabaya-65-milk.html">Bonnat's Surbaya</a> ... just much, much, <i>much </i>better. It coats the mouth with beautiful smoked cocoa toffee. Each subsequent taste I enjoyed.<br />
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A little more Indonesian cacao would have made this chocolate greater; I love the <a href="http://chocolatindulgence.blogspot.com/2015/02/willies-cacao-indonesian-gold-java-69.html">Indonesian 69%</a> dark chocolate of Willie's, so go figure! </div>
Harmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.com0tag:blogger.com,1999:blog-5297898600374563873.post-14843207802751728292016-11-12T19:20:00.002+00:002016-11-12T21:15:18.672+00:00Marou Ben Tre Coconut 58%<div class="separator" style="clear: both;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6nckvauCQ5PqD9b5glzThxT8pXUUBNQoVZyNaXMN9mXsPRqXge-H8sAoYqz2mpIat4pYHl6VGqbh3-bmcHw_rCk2qCKIxjq2TwWJ44xrqlUcAVsN6u0YT7SYcwV9JG6cCnYIhbjCETpc/s640/blogger-image--495317900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6nckvauCQ5PqD9b5glzThxT8pXUUBNQoVZyNaXMN9mXsPRqXge-H8sAoYqz2mpIat4pYHl6VGqbh3-bmcHw_rCk2qCKIxjq2TwWJ44xrqlUcAVsN6u0YT7SYcwV9JG6cCnYIhbjCETpc/s400/blogger-image--495317900.jpg" width="320"></a></div>
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A bar I heard great things about, like really great things about; who knew a week later I'd get to try it. It's the first milk chocolate from Marou. Marou being tree-to-bar chocolate made by two French chaps with Vietnamese cacao in Vietnam, the rest is just noise (named provinces in Vietnam)</div>
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Ingredients: Ben Tre province cacao, coconut milk, cane sugar, cocoa butter</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHwMsNwdlhwjwYYzLH6c4a3NZsw0e35mSWglwtF9Ym-SqKUeBZ0jo8l1CTvEDClRIBU81PR3bIMfqKPfnImiCGx7Kq1JgdU74e6dKxOsAxILSmAggRYWYh0uzBtE6QwWLC0si2DOZ839A/s640/blogger-image--772752730.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHwMsNwdlhwjwYYzLH6c4a3NZsw0e35mSWglwtF9Ym-SqKUeBZ0jo8l1CTvEDClRIBU81PR3bIMfqKPfnImiCGx7Kq1JgdU74e6dKxOsAxILSmAggRYWYh0uzBtE6QwWLC0si2DOZ839A/s400/blogger-image--772752730.jpg" width="400"></a></div>
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Coffee at Prufrock, Marou's very special coconut bar lands on the table. Ah!</div>
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The aroma was fresh creamed coconut, exotic holidays. The taste always had the coconut, but amongst it was a journey of raspberry jam to cocoa, brightness to comfort</div><div class="separator" style="clear: both; text-align: justify;"><br></div><div class="separator" style="clear: both; text-align: justify;">It tasted just like a hybrid of Snowball cakes and jam teacakes (milk chocolate coated) - British biscuit culture galore</div>
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The melt was thicker and not as smooth in texture compared to Marou's dark chocolates. It still finishes cleanly, and there was no bitterness at all</div>
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It's not quite "only available at Maison Marou" like the packaging states, as this was bought in Bangkok, but it is a rarity. Three extra thoughts: it pairs beautifully with a dark beer, I love the more rustic packaging, it's just really well crafted chocolate with quality ingredients </div>
Harmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.com0tag:blogger.com,1999:blog-5297898600374563873.post-71099202730852101532016-11-08T19:05:00.001+00:002016-11-12T21:19:28.300+00:00Sirene Guatemala 73%<div style="text-align: center;">
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Sirene craft chocolate in Victoria, Canada. They use directly sourced cocoa beans and cane sugar, that's it. For this dark 73%, the Guatemalan cacao comes from the Lachua farm, in the Alta Verapaz region of Guatemala<br>
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The aroma roasted, liquorice and Sherbet Fountain (British confectionary), oak, walnut skin, pancakes </div>
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The taste was sherbet, lime, sweet - I feel these notes came from the sugar. Raspberry Slush Puppie and raspberry seeds, toasty black, Jammie Dodger coated in chocolate, swiftly moves to a BROWNIE finish. The very finish had black tea leaves, Oolong maybe - something earthy. T<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">annin bitterness</span></div>
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This 73% was a very smooth chocolate, an even paced melt and good mouthfeel. Impressive</div>
Harmonyhttp://www.blogger.com/profile/02622046291924486242noreply@blogger.com0