Chocolate
Chocolate the way it’s meant to be — dark and uncluttered. Here’s a list of notable discoveries along cacao path so far: moving from the bank-breakers to the Target aisle.
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.
Vila Gracinda (São Tomé, 72%): The first “single origin” bar I tried, this bar knocked my socks off. With ripe strawberry and raspberry fruitiness, and gentle spices giving way to brown-sugar sweetness, this bar is one of a kind.
Mangaro (Madagascar, 65%): The cacao beans used in this single-origin bar are grown on a former mango tree plantation. The results are incredibly earthy and smooth, with a honey-like texture. With 65% cacao, this bar delivers that pleasing dark-chocolate-bitterness with a creamy-sweet finish.
Los Anconès (Santo Domingue): Another bar with olive notes, but this time it’s of the buttery green sort. It’s slightly acidic, perhaps even tangy, with berry and cherry notes. Apricot and nuts are present in the finish.
1er Cru de Plantation “Maralumi” (Papau New Guinea, 64%): Deliciously intense, green-banana on the front with a sour cherry aftertaste. Thick mouthfeel. Flavors of pineapple and syrupy citrus too. A cooler, icier feel than the Mangaro.
Theo
Madagascar 65%: The first time I tried this I noticed surprising notes of kalamata olives. (Could there be a better combination?) Irresistibly smooth, both in flavour and texture.
Ivory Coast 75%: Cinnamon, pepper, raisin, prune, balsamic. Surprisingly smooth for such a dark bar, yet with a drier “mouthfeel.”
Ghana 84%: This single-origin bar is the perfect percentage for me. It’s dark enough to shock my tastebuds, but not so much to be bitter. It’s got warmth and roundness with rich floral hints to boot.
Bread and Chocolate: This bar is part of their 3400 Phinney series, named for the address where their chocolatiers “work their magic.” This selection offers an intriguing pairing of 65% dark chocolate with buttery, just-salty enough artisan French bread crumbs.
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): Not my personal favorite, but a must-try nonetheless.
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.
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.
A Touch of Sea Salt 65%: The addition of Fleur de Sel to Lindt’s decent chocolate makes this bar a unique and interesting twist on the expected sweetness.
