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

Dick Taylor Belize 72%

Dick Taylor have been crafting chocolate in the land of milk of honey since 2010. This chocolate was made with cacao from Toledo in Belize and cane sugar. Just two ingredients; this purity is typical of American craft chocolate, and I particularly like it

The chocolate had a great temper with a smooth back

It had an aroma of grape, raisin, prune, oak barrels. In the taste was toastiness, dried grape, oak, sunflower oil, balsamic and bamboo leaves. It had this liveliness yet softness about it. The melt was slow and broke up in the mouth, a limitation of purity (i.e no added cocoa butter to smoothen and quicken the melt)

There was a refreshing acidity, which made it mouth watering on the tongue. There was something minted about it, almost like a tainted minty flavour, but unlike most 'tainted' notes this mint was fine

A really lovely chocolate, I even wish  I had savoured it, but like most bars, it only lasted a few hours

Zotter Labooko Belize Toledo 82%

The cacao within Zotter's Belize Toledo (minus the added cocoa butter) is grown by Mayan cacao farmers, who live in the middle of the jungle away from the restless Belize City. I chose this bar as I've had Zotter's Belize Special before. Both having cocoa beans from the Toledo Cacao Growers - could they be much different? 

The aroma was literally a perfume; there was juicy raisin, leather, prune, bergamot 

The taste was dark, bitter and roasted for a long while, and annoyingly 'watered' down. It takes some time, but finally comes some fruitiness - and quite a bit of fruitiness. Once there was a herb, though I never worked out which, and bergamot and it was fairly floral

The answer is yes, they could be much different. I had preference for the Belize Special over this 82%. It has taken me a while to consider but I notice Zotter Labooko has a distinct note to it that suggests bubblegum and flowers. And oh, I feel Belize cacao has more flavour than Zotter lets on...

Zotter Labooko Belize Special 72%

This chocolate consisted of Belize cocoa mass, raw cane sugar, cocoa butter and salt, and had been conched for 18 hours. The Belize cocoa mass is the most expensive cocoa Zotter sources, therefore giving reason to the "special" in its name

The aroma was oak, whisky, raisin, floral, and had an acidity that I often call 'urine' which quite suggests the cocoa's fermentation

Belize Special's taste opened with whisky and olive oil, with an almond perking up occasionally. When I've had whisky, I've always loved the sensation but despised its oaky taste. And this chocolate was like a whisky on the rocks, after the rocks had melted. I could taste a toasty roast, and it also reminded me of cherry brandy chocolates. When chewing, it tasted like Italian amaretti biscuits (in particular those cakey ones wrapped in the white paper: Amaretti Autentici). The aroma at times also reminded me of Italian seasoning mix (parsley, truffle, porcini mushroom, garlic etc.). I think the flavour of this chocolate was very sophisticated

It had a reasonably smooth texture. I think this chocolate is for those with a maturer palate. I didn't love it, but it grew on me