Perugina Dark Chocolate 51% cacao

A good, but simple, dark chocolate. Cocoa flavor dominates, with a slightly bitter aftertaste. 6.8

Vanini 86% cacao

This bar is very bitter, with a long lasting aftertaste that makes the mouth pucker. Behind the bitter facade is a clean dark chocolate, with few side flavors. A colleague thought she tasted cherries and tannins. 6.7

http://www.vaninicioccolato.it

Schoggi Grand Cru 65% cacao

Pleasant. Sweet (for a dark chocolate). Pure, clean note, no side flavors other than vanilla. 7.7

This bar's ingredients are listed as: Cacao, cocoa butter, sugar, vanilla, lecithin. I should pay closer attention to this list.  When the list is longer than "cacao, cocoa butter, sugar" you may get characteristics of significant note in the taste of the bar.  This bar adds in vanilla, and there is a vanilla flavor noticeable. But is it really needed here? Lecithin's Wikipedia entry lists these reasons for why it might be used: "In confectionery, it reduces viscosity, replaces more expensive ingredients, controls sugar crystallization and the flow properties of chocolate, helps in the homogeneous mixing of ingredients, improves shelf life for some products, and can be used as a coating." Replaces more expensive ingredients? I don't like the sound of that.

This bar comes from a confectionery with stores in the city. They mostly sell truffles and such, and this visit was the first time I noticed a pure chocolate bar on their shelf. It's a good chocolate, but I wonder what it would taste like without he vanilla and the lecithin.

schoggi.us

Benoit Nihant Cuba Baracoa 74% cacao

Very low bitterness. The aftertaste fades almost as fast as it starts. There is a distinct cinnamon flavor noticeable, giving a spicy edge to the bar. 8.5

One has to ask: if I cannot get Cuban cigars here in the states, why can I get Cuban chocolate? I assume it is because the beans were exported to Belgium for Benoit Nihant to manufacture, and for trade purposes this is actually a Belgian bar.

Southbend Chocolate Company Dark Chocolate

Strong caramel flavors backed by cocoa. Not very bitter. 6.9

The label does not indicate a cocoa content percentage, but lists its ingredients as "Semi-Sweet Chocolate." Then in parenthesis describes Semi-Sweet Chocolate as "Sugar, Chocolate Processed with Alkali, Cocoa Butter, Milkfat, Soy Letchin, Vanillin - an Artificial Flavor, Natural Flavors." So it is clear that the cocoa percentage is likely less than 50%, as the order that ingredients are listed (Sugar is first) is by largest amount. Milkfat? Well, I would only expect that in milk chocolate. Vanillin? Artificial anything is not what I am looking for in my chocolate. "Processed with Alkali"? I don't like the sound of that!

The bar tastes fine for what it seeks to achieve, but I deducted points for the artificial flavoring.

My friend Jim brought this bar back from his trip to Indiana.  Thanks, Jim!

www.sbchocolate.com

Benoit Nihant Venezeula Chuao 74% cacao

Robust cocoa flavor. Faint spiciness, with a cinnamon hint. Warm and memorable aftertaste. 8.1

I tasted this bar while watching Chocolat. So very appropriate!

Dandelion Domincan Republic San Francisco de Macoris 70% cacao

This bar is earthy and bitter. The taste experience is bracing, not mellow. There is some nutmeg flavor to go along with the earthiness. The bitterness leads into the aftertaste, which a long lasting. 7.6

High Attitude Chocolate "Solo" 70% cocoa

This bar has a similar surface discoloration as I noticed with High Attitude Chocolate "Solo" 60% cocoa, which I reviewed our years ago. So I conclude that this is standard for this product (Best By date is 10/15). The packaging has changed from that earlier bar, and it now is a paper pouch (no foil).

The chocolate is good and respectable. There is a maple note behind the cocoa taste. No chalkiness with this bar, and the aftertaste is clean. 7.3

maryjanesoutpost.org

Delfi Bali Garuda Dark Chocolate

I did not know what to expect from this box of dark chocolate from Indonesia. It is fairly bitter and has a coarse texture. There's a taste of caramel that can be noticed that persists through to the aftertaste. 6.9

My colleague Farhana brought these back with her after her recent trip. Thanks, Farhana!

Valrhona Domincan Republic Loma Sotavento 2013 64% cacao

This is a gentle dark chocolate. The side flavors are subtle, maple and almond notes. The main chocolate line is smooth and clean. The bitterness of this bar is very low. 7.9

Dandelion Dominican Republic La Red 70% cacao

Robust and full of flavor. There's a tang and a bitter taste that combines nicely. Raisin and cherry flavors intermix.The bitterness persists in the aftertaste a little longer than optimal, but it does not become unwelcome. 8.3

Scharffen Berger Rich Dark 72% cacao

This is a good bar for autumn -- it has a rich, caramel flavor base. Low bitterness and a smooth aftertaste. I bet it would make a great hot-chocolate drink! 7.8

Bar Au Chocolat Peru Marañón Canyon 70% cacao

Citrus notes stand out, along with a slight floral element. Deep chocolate with low bitterness backs up these flavors. The citrus element is the largest part of the aftertaste. 8.7

Bar Au Chocolat Madagascar Sambirano Valley 70% cacao

Classic Madagascar bar: rich in flavors. Citrus, cherry, tangy and sweet. Smooth finish. 8.9

www.barauchocolat.com

French Broad Peru Tumbes 70% cacao

Rich in flavor. Plum notes are most notable, with some cherry flavors mixed in. These flavors stand out, and continue into the aftertaste. 8.6

www.frenchbroadchocolates.com

Schogetten Dark Chocolate 50% cacao

Clean and rich cacao flavor, with minimal bitterness. 7.0

One unique aspect of this bar (I have never seen this before) is that it is actually not a bar -- there are 18 individual piece laid out in a bar-shape package. Breaking chocolate bars can be messy and when (people to it with their hands) unsanitary. This solves both problems, with 18 pieces that are each exactly the right size. Sehr gut!

Chocolate and Love Filthy Rich 71% cocoa

Basic cocoa flavors predominate. Some coffee and nut flavor elements surface briefly. There is a moderate level of bitterness, with a steady aftertaste. 7.1

 ChocolateAndLove.com

Momotombo Nicaragua Ocsuro 70% cacao

Robust chocolate, with moss and wood notes. A mild level of bitterness and a nice aftertaste. 7.8

 momotombochocolate.com

A colleague brought this bar back from her recent trip to Nicaragua as part of the "Surf for Life" program.

Solstice Peru San Martin 70% cocoa

Flavorful, with cherry and liquorice aspects. Smooth aftertaste and low bitterness. Nicely done. 8.0

Videri Ecuador 75% cocoa

Not a gentle chocolate. It is bitter and has a slightly metallic edge. Other flavors could be present, but cannot surface. 6.7

Dandelion Belize Maya Mountain 70% cacao

Fairly bitter, but full of flavor. The bitterness shows up most in the aftertaste, which borders on the metallic. The flavor has cherry and citrus components. Overall, an interesting mix with something for everyone. 7.7

Sucré 65% cocoa

Simple and clean chocolate. Low bitterness and even aftertaste. Some butterscotch notes in the flavor profile. 7.9

www.shopsucre.com

Benoit Nihant Bali 72% cocoa

This bar opens with a sharp jolt of cherry, with an undertone of liquorice. Low bitterness and a nice, smooth aftertaste.Well balanced. 8.5

Benoit Nihant Madagascar 72% cacao

Very fruity, with some floral notes. Sweet, but slightly bitter. This is a very interesting combination, engaging taste dimensions from start to finish. Special. 8.3

benoitnihant.be

Guido Gobino Extra Bitter Blend 75% cocoa

Chewing this bar produces a better experience than the "melt in your mouth" approach. Chewing bursts the bar into finer parts and these then mix into a sweet/cacao blend that has a nice flavor punch and pleasant aftertaste. Taking the melt approach, the bar takes quite a while to dissolve, and while it does the bitterness stands prominently until the bar is reduced.

Either way, flavors are mostly earthy cacao, some metallic elements come through with the melt-in-mouth. 6.8

www.guidogobino.it

Madécasse Madagascar 80% cocoa

Quite bitter, so very few side flavors get through this barrier. Earthy, with wood and musk elements. Faint citrus can be gleamed when the winds are right. 7.1

I first reviewed this bar in 2010: Madécasse Madagascar strong & complex 80% cocoa At the time I noted that the bar I was tasting had been kicking around in my bag for a couple months. That is not a concern for the bar I tasted now. In addition to the 3 and a half years that have passed since that posting, the bar has a new label design. However the taste is in line with my original notes, though I may be able to appreciate the "strong & complex" nature of this bar more now. The new label has dropped this "strong & complex" description and now states: "bold flavor with a smooth finish."

Fresco Peru 225 and 226 70% cacao

These Fresco Chocolates are from Peru, and share a medium conche and 70% cacao content.  225 is a Light roast, while 226 is a Dark roast.

My first impression of 225 is "tangy" -- a citrus pop followed by cherry sweetness.  As with many 70% bars, the bitterness is low, and the aftertaste tapers smoothly. 8.1

With 226, the tangy note is less while the sweetness is increased. Rather than cherry, it comes out with a orange citrus effect. The label refers to flavors of roasted nuts and berries. I can see the latter, but I am not tasting nuts. 8.3

For these bars, the roasting level does indeed bring out different flavors, but the experience with both remains excellent. The basics of cacao sourcing and other processing steps produce a consistently high-quality product.

E. Guittard Columbia Chucuri 65% cacao

Creamy texture with nice flavor overtones. Honey and berries come to mind. Very low bitterness, but the flavors keep the aftertaste engaging. 8.0

Amano Venezuela Chuao 70% cacao

This bar has a subtle flavor profile. I am tasting honey and faint orange flavors. Almost no bitterness, so the aftertaste is gentle. 8.9

I have tasted three other bars with beans from Chuao, Venezuela. My rating have range from 7.7 for Fresco 217 Venezuela Chuao 70% cacao to 9.5 for  Amedei Chuao 70% cocoa.  If you see the comment from the label that I copied for the latter you can see Amedei's version of how rare and extraordinary are Chuao beans. This post will have a similar From the label post. While I am sure that these beans are hard to get, the resulting chocolate is not always superior to other cacao. This bar, though, does a good job with them, and the Amedei bar scored one of my highest ratings, so there's that.

Raaka Ecuador 85% cacao

Earthy flavors, fairly bitter, but an even drop-off and aftertaste. The label mentions almond and molasses flavors. I could imagine that the earthy flavors have a molasses aspect to it, though I am not tasting almond. This bar has a good balance for a high cacao bar. 8.2

Amano Dominican Republic Dos Rios 70% cacao

Very flavorful bar.  The label mentions flavors of bergamot and cinnamon. Looks like I need to expand my flavor experience, as I am not familiar with the specifics of bergamot. On the web one person describes it as a "sweet lemon", but the label refers to it as being more like an orange. There is a flavor thread that has a citrus component, so this description is apt, but I am hard pressed to distinguish any cinnamon. None-the-less, this is a great bar with flavor to grab one's interest. Another excellent bar from Amano. 9.5

Raaka Madagascar 75% cacao

An assertive chocolate, earthy with some nuttiness. Fairly bitter, with a long aftertaste. The label mentions several flavors, none of which I taste: gold plum, rice wine, pistachio. Also mentioned is a "sharp citrus character," which I also do not taste. 6.9

raakachocolate.com

Dandelion Liberia Butuo 70% cacao

This bar has a rich flavor palette. There is an initial earthy flavor on first tasting, but as the chocolate melts other flavors emerge. There was a distinct caramel flavor, something I have not noticed before in other bars. Later as the aftertaste developed, a cinnamon flavor emerged. These are both noted on the label, plus a "butter" flavor, which I did not notice. Once again, a very well made bar from Dandelion Chocolate. 9.4

The label also reports that this bar is made from beans grown by former Liberian child-soldiers, giving them training in growing cacao. For additional information, visit: liberationchocolate.com

Montezuma's Very Dark 73% cocoa

Clean cocoa flavor, with some earthiness. Somewhat bitter, but this fades in the aftertaste. 7.4

www.montezumas.co.uk

This is the last bar from my London/Ireland collection. The label on the back mentions that the cocoa beans come from The Dominican Republic, though this bar is not labeled as a single-origin bar.

Prestat Dark And Rich 71% cocoa

As with other British and Irish multi-origin chocolate bars, this bar has few flaor notes beyond a rich cocoa flavor. Very smooth and clean taste. Very little aftertaste, but it does tail off nicely. 7.7

www.prestat.co.uk

Prestat's label indicated that they have been in business since 1802 and producing chocolate for "over 100 years." I purchased this bar and the next one that I'll be tasting at Heathrow Airport before boarding for my flight home in April. It was quite an enjoyable trip.

Ritter Sport Fine Extra Dark 73% cocoa

Very rich cocoa taste, with some bitterness. 6.9

This bar is similar to the Ritter Sport Ecuador Fine Extra Dark 71% Cocoa, with cocoa as the flavor focus.

Wilkies Peru Tumbes 75% cacao

Very flavorful, with bright fruit notes. Low bitterness and a short aftertaste. Very slight chalky component. 8.4

wilkieschocolate.ie

I also purchased this bar in Galway, same store as the last one. Nice to see a maker of  single-origin chocolate on offer.

McCambridges Dark 70% cocoa

Another cocoa-rich bar from Ireland. Fairly bitter for a 70% bar, but the aftertaste is even. Some nutmeg notes are noticeable. 7.2

mccambridges.com

I bought this bar at the McCambridge's store in Galway.

Kate Kearneys Irish Dark 60% cacao

This is a basic dark chocolate. Clean cocoa taste, not bitter, and a clean after taste. Uncomplicated. 6.7

I bought this bar in Galway, in a "traditional" souvenir  store -- tchotchkes and "Kiss me I'm Irish" t-shirts.

Butlers Dark 70% cocoa

Cocoa flavor dominates, with no side flavors of note. Not bitter, though there is a faint tinny tone to the aftertaste. 6.9

This was the first bar I bought after arriving in Dublin. Butlers is a fairly busy chocolate store, mostly selling truffles and other pieces.

www.butlerschocolates.com

Hotel Chocolat Vietnam 80% cocoa

Cherry flavor is out front, but this is a robust chocolate. The 80% cocoa stands out, making this is a bitter bar. But other flavors come through, some nuttiness and earthiness fill out the palette. The aftertaste is persistent but even. 8.1

I believe this is the bar I picked up in Soho. I posted a picture of the lively night life there during my trip.

Hotel Chocolat Venezuela Chuao 70% cocoa

Warm cocoa flavors, with some nutty background flavor. There is a bitter undertone, but it fades quickly in the aftertaste. Nice overall experience. 7.9

www.hotelchocolat.com

This is the first of the bars I purchased to my trip to London and Ireland in April. This was certainly a great first bar to taste! Hotel Chocolat was located in London, and I picked up one bar at their kiosk in Paddington Station, and the other in Soho.

The packaging has a lot of information. The beans were harvested in 2012, roasted for 40 minutes at 257 degrees F. and refined and conched for 72 hours. Inside the package is information about the company's traditions and policies for cocoa procurement. There is also a note on the Chuao beans, which says that they are "still pretty amazing" despite the hype that surrounds it. Finally, there's a "Tastometer" that shows a range of flavors to expect from different Hotel Chocolat single-origin bars.

Trader Joe's Swiss Dark 72% cacao

Smooth and clean taste. No bitterness, so the aftertaste trails off quickly. The cocoa flavor stand out, with no noticeable side flavors. 7.0

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