Fresco Papua New Guinea 219 and 221 69% cacao

Fresco Chocolate is a chocolate lover's friend. They produce bars with varying manufacturing methods, allowing comparison to discover the combination that you like best. The two bars in this review are both single-origin from Papua New Guinea with 69% cacao. The conche is also the same at "medium" ("balance between aggressive and subdued, mellow"). The variable for these bars is roast, with 219 with a "light" roast ("just enough to soften the cocoa's raw acidic edge") and 221 with a "dark" roast ("full bodied, bold, intense, new flavor notes can develop while others may be subdued").

Fresco Papua New Guinea 219 69% cacao

Flavorful, with bright cherry and distinct citrus notes. Very little bitterness, smooth and clean the whole way. Very pleasant when melted on the tongue and chewing does not improve the experience. 9.2

Fresco Papua New Guinea 221 69% cacao

VERY different experience with this bar. Very smoky, with increased bitterness. No citrus flavor, and the cherry flavor has devolved into a pruny, raisin dimension. The bitterness lasts into the aftertaste. The bar would be best with whisky, straight. 8.2

Potomac Chocolate Venezuela Cuyagua 70% Cacao

A year ago I contributed to the Kick Starter campaign of Potomac Chocolate. The owner wanted to get a tempering system (read the campaign details for what that does), which would allow him to step up his production. More chocolate -- that's a goal I can get behind!  I tweeted about the campaign at the time.

The reward for my contribution was two test bars and two production bars of the first chocolate that would be produced using the new tempering system. I received the bars this past fall, but I have not had time to taste them until recently. I have posted my comments for the two test bars and one of the production bars below. I did not give a rating to the test bars, only the production bar.

It was very interesting to see the difference between the first and second test batch. The first batch and the production batch are quite similar, but the second test batch was very different. I imagine that this is the result of experimenting with different processing variable during the manufacture.

Note that the wrapping of the test batch bars were basic (the wrapper for the second batch is shown, the first batch's wrapper was identical except for the label).

Potomac Chocolate Venezuela Cuyagua Test Batch 2013/10/19

Flavorful with some fruity notes. Some chalkiness, but not much bitterness. More flavor jumps out when chewed.

Potomac Chocolate Venezuela Cuyagua Test Batch 2013/12/02A

Very bitter. Fruit notes are almost entirely hidden. Chalky and dry. Flat flavor when chewed.

Potomac Chocolate Venezuela Cuyagua 70% Cacao [Production bar]

The profile of the production bar is closer to the first Test Batch: fruity, some chalkiness, but it is nicely balanced. The aftertaste is bitter, but still enjoyable. 7.7

Dick Taylor Dominican Republic Finca Elvesia 74% cacao

Rich with flavor, balanced by an appropriate level of bitterness: assertive, but not aggressive. Nutmeg and port wine flavors are noticeable. The aftertaste eases off quickly in volume, but persists. 8.1

Marcolini Carré2 Java Kendem Lembu 72% cacao

Bitter and chalky are the two characteristics that stand out with the bar when melted on the tongue. When chewed, the bitterness abates and a sweet profile emerges. There is still some chalkiness that continues in the aftertaste. 6.9