Marcolini Carré2 Peru Alto Piura 85% cacao

This bar has little of the fruitiness I have tasted in other Peruvian chocolate. Perhaps this is due to its fairly high cacao percentage, which also leads to a good deal of bitterness. There is also some "chalkiness," a term I use to describe an of astringent effect with no sweetness. When this bar is chewed rather than allowed to melt on the tongue, the chalkiness is greatly diminished and some fruit and sweetness emerges. 6.7

I brought this bar with me on my recent trip to London and Ireland. My intention was to review this bar and two others during my trip, but in the end the review had to wait for my return home.

During the trip I had my eye out for local dark chocolate, most, if not all, of which I would not find in San Francisco. The selection of chocolates from Ireland shown here will be reviewed in future posts, along with some that I purchased in London.

François Pralus Brasil 75% cacao

Powerful flavors, robust cocoa and a back story reminiscent of a smoky bourbon. More bitter than the average 75% cocoa bar. There is a long lasting aftertaste. This chocolate stays with you. 8.0

Karl Fazer 70% cocoa

The cocoa flavor from this chocolate has a distinct coffee tone. It is fairly bitter, but the finish is smooth. The aftertaste is persistent, perhaps best cleared with a sip of Port. 6.6

I was given these pieces by a friend who had just returned from a trip to Europe. Karl Fazer is a Finnish company, but my friend had been visiting Germany.

www.fazer.com