RichArt Madagascar Sambiraja 70% cacao

This bar has the flavor and quality of chocolate made from Madagascar cacao which I have come to expect. The taste profile is smooth, with a strong citrus note. There is a hint of vanilla, though note that vanilla is not an ingredient of the bar. The aftertaste is short due to the low bitterness. 9.7







Ingredients: Madagascar cacao Crillo Trinitario (70% minimum), sugar, soya lecithin

This is the last of the bars I purchased on our trip to Europe in the fall. The previous RichArt bar reviewed from the trip was: Richart Dominican Republic Santodino 70% cacao. As before, I include here a picture of the Google Translate interpretation of the tasting notes on the label of the bar:

Edwart Madagascar Sambirano 73% cacao

Creamy texture with a milky profile. The label suggests a citrus/lemon flavor note, but I am not tasting anything but the faintest of citrus elements. Aftertaste is short due to the bar's quite low bitterness. 8.6

This is the second by from Edwart Chocolatier of Paris which I purchased on my trip in September. The first bar was: Edwart Chocolatier Peru Apurímac 72% cacao.

As with that post, I used Google Translate to translate the notes on the label which are pertinent to the manufacture and experience of the bar:

Venchi Perù Lamas Sisa 85% cacao

This chocolate bar has a creamy, smooth texture. The taste is a mix of caramel and molasses with a earthy kick which adds some bitterness on the aftertaste. 8.9

Ingredients: Organic Cocoa Mass from Peru (66.5%), Organic cocoa butter, Organic cane sugar (14%).

I purchased this bar during my exploration of Venice near the end of my fall trip to Europe.

Had a small chocolate tour in Venice today. Visited Vizio Virtù (on recommendation of my wife’ sister Kristin) and Venchi.

It’s fun to wander the alleys of Venice. pic.twitter.com/AGRaWXfbSi

— Steve Nahm (@SteveNahm) October 4, 2019