Bars
Theo
Madagascar 65%: Surprisingly olive-y. (Olives meet chocolate? Is there anything better?) Irresistibly smooth, both in flavour and in the feel.
Ivory Coast 75%: Cinnamon, pepper, raisin, prune, balsamic. Surprisingly smooth for such a dark bar, yet with a drier “mouthfeel.”
Ghana 84%: The perfect percentage, in my mind.
Lindt
Chili: This one is great, a nice robust dark chocolate with quite a powerful red chili “finish.” Excellent for hot chocolate and superb in sorbet (see post).
Ecuador 75%: “Noir Intense” as they call it, and it sure is. It’s got a bit of the acidity of lemons and limes, but still has that heavy dark chocolate essence we know and love!
Madagascar 65%: Capers, green olives, cedar, oak, juniper berries, almost musty like an old sweater. M gets Mango-citrus. A little too light for moi. Definite waxy mouthfeel, try the Theo version listed above instead.
Michel Cluizel
Noir Infini 99%: This bar is something that every chocolate lover must try at least once. Insanely intense flavour, mouthfeel, and finish. You’ll be wanting something to wash the dryness down. I recommend espresso.
Valrhona
Ampamakia 2006 (Madagascar 64%): This is far and away the best single origin Madagascar that I’ve had. Incredibly smooth without a hint of waxiness. Subtle vanilla notes pair nicely with the dried citrus peel smell.
Vosges
Barcelona (hickory smoked almonds, grey sea salt, milk chocolate): This one also passes the “milk chocolate” test. I loved the smoke and the salt together.
Black Pearl (ginger, wasabi, black sesame seeds, dark chocolate): for a flavoured bar, this one is nice. The ginger doesn’t overpower, and goes well with the dark chocolate. A little overly “floral,” however.
Creole (New Orleans style chicory coffee, Sao Thome bittersweet chocolate and cocoa nibs): One of my favourites of these flavoured bars.
Gianduja (almonds, caramelized hazelnuts, milk chocolate): Nice and crunchy.
Goji (Goji berries, pink Himalayan salt, and 41% milk chocolate): This bar would be better were it made with a 60%+ milk chocolate, this would provide more of a contrast with the subtlty of the pink Hymalayan salt. Also, the Goji berries are more of a fad fruit and in this bar they end up just being chewy.
Macha (Japanese macha green tea, milk chocolate): This is one instance where milk chocolate is a-ok. For some reason, the creamyness of the green tea, the grassy, bamboo notes, work well with the lighter chocolate.
Mo’s Bacon (Applewood smoked bacon, Alder wood smoked salt, and 41% milk chocolate):
Naga (sweet Indian curry powder, coconut flakes, milk chocolate): Nice subtle flavours, but I’m still not a big milk chocolate girl. This is definitely worth trying, though take small pieces at a time.
Oaxaca: (guajillo and pasilla chillies, Tanzanian bittesweet chocolate): I like this one better than the Red Fire. It’s not as vegetal tasting, but with just the right amount of heat.
Red Fire: (Mexican ancho and chipotle chillies, Ceylon cinnamon, dark chocolate): Goood, but the cinnamon overpowers. I prefer the Oaxaca if I want heat and chocolate together. But still worth a try.
Woolloomooloo (roasted macadamias, Indonesian coconut, hemp seeds, milk chocolate): The hemp is nice and nutty, but there’s that milk chocolate problem again. Also, I’m not a big “nuts in my chocolate” person. However, for those of you who are, this is a must-try.
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