There are a number of flavor notes presenting from this bar. Most prominent is a spicy element akin to spice case. This is framed by some smokiness, and a touch of balsamic flavor. The finish is strong, lingering with the spice note echoing. 8.2
Inside the bar's label is a pictogram of the chocolate making process.
Ingredients: Organic Raw Cacao, Unrefined Organic Coconut Sugar, Organic Raw Cacao Butter
This bar is made with coconut sugar and is noted to be "raw." This usually indicates that the bar processing does not heat the indregients to a high degree and is minimally processed. Compared to other raw cacao bars I have tasted, this bar does not have sugar crystals, perhaps due to the use of coconet sugar.
The bar also has a slightly elevated cacao percentage, which, combined with the use of coconut sugar, results in a bar which reportedly has a lower glycemic index, making it better for people concerned about maintaining moderate blood sugar levels.
Ingredients: Cocoa mass, sugar, cocoa butter, emulsifier, soy lecithin
As the label indicates, this bar was aimed at a health market, those looking for enhanced health, well being, and boost of energy. You would expect that from the world's healthiest chocolate.
The bar initially impresses with its buttery texture and rich caramel notes. Subtle hints of dried fruit emerge next, followed by a delicate undercurrent of spice cake. 8.9
The texture of this bar is quite grainy. The flavor palette is earthy, reminiscent of wood and burlap. The aftertaste develops some bitterness which persists the flavors. 6.5
Ingredients: Cocoa mass (organic) -- Origin: Ecuador -- Variety: Nacional Fino de Aroma, raw Mascobado sugar from the Philippines. Cocoa 70% minimum.
The texture which I note above appears to come from the "Mascobado" (or Mascovado) sugar used in this bar. An online note about this sugar reports that it is "unrefined cane sugar that still contains molasses, giving it a dark brown color and texture similar to that of wet sand."
The other aspect of this bar which leads to the grainy texture is that it is made using the "Modica" process. This is a "cold" working process which does not raise the temperature above the point where the sugar crystals would dissolve. This process is named after a town in Sicily, where the maker of this bar is located.
The bar did not have content or origin details other than "Imported Swiss." Due to the high cacao content the bar has some chalkiness, which is from the additional bitterness tasted in a high cacao bar. It may also have vanilla flavoring, so it will not be rated. I wanted to post the bar here due to the initiative of this chocolate store to create its own creations, including this bar. Be sure to visit Le Chocolat when you next find yourself in Naperville.
There is a burst of flavor from this bar. I taste apricot and plum, with a buttery finish. Aftertaste is clean and brief. 9.6
The label mentions that this bar is from "Awajún Women" and further explains on the back that in Peru the women generally "take care of farming, cooking and the children."
This is the first Thai chocolate maker and cacao origin on ChocoCheck. This bar has a spicy taste leaning towards cinnamon, and a slight balsamic underlay. This leads to a puckery aftertaste which is lengthy and bitter. 7.2
Two interesting aspects to this bar's label: The nutrition information is in Thai. With Google Translate I could understand it. Second, the label does not list a website for the company. Google Search came through with the link I posted above.
The label indicates that the cacao is a "Thai Cacao Blend," but provides little additional information on the origin. Also in Thai is the Ingredients, which translates as:
Ingredients: Cacao nibs 65%, Organic Cane Sugar 30%, cacao butter 5%
Lastly in Thai, there is advice for the consumer: "Consume little and exercise for health"
The prominent flavor palette for this bar is buttery, with toffee's edge. Bitterness is not excessive, though it is not diminutive. Aftertaste is moderate and some bitterness carries throughout the end-taste. 8.9
I am visiting Las Vegas this week and bought the bar in a hotel snack shop. This is a basic dark chocolate whose ingredients include vanilla flavoring, which excludes it from rating. That flavoring comes through strongly. Its texture is somewhat rough. The aftertaste is sweet.
On first taste this bar has a fruit notes (apricot and citrus), and a rich toffee taste. The overall experience is clean and neat with moderate bitterness. The aftertaste is brief but flavorful. 9.3
The flavors of this bar have a fruit aspect, plum and red fruit. There is also a buttery part that smooths out the texture. The aftertaste is brief and buttery. 9.0
Not having looked at it before writing this review, it is interesting to note that I also gave the 2015 harvest of Dandelion's Zorzal bar a 9.0 rating: Dandelion Dominican Republic Zorzal 70% cacao
Cacao from Kokoa Kamili usually has a fruity, citrus flavor, but I did not experience that with this bar. The tasting note on the label says "intense fruity," which was not my take.
I appreciate when a chocolate maker creates a custom mold which adds to the consumption experience. This Italian maker's mold is a reflection of the design on the label. Or is it the other way around?
The initial taste is on the earthy side, with perhaps a note of cedar. This gives way to an egg yolk taste, a little buttery with an edge. The finish is slightly roasted. The aftertaste is mild and trails off quickly. 8.7
This origin from Dandelion continues to get low scores from ChocoCheck. Previous ratings for earlier harvests:
The notes of note are a faint floral taste, leaning towards orange blossom, and a stronger toffee taste. The texture is smooth and the bitterness is mild. The aftertaste is unremarkable but persistent. 8.9
The packaging of this bar is unlike any bar I've tasted. The wrapper is a rough paper with an embossed logo of the chocolate maker. The text for the label is printed on two squares which are separate from the packaging.
The initial experience of this bar has berry and faint citrus notes, but a thread of bitterness lingers in the background. This provides a nice contrast, and results in an aftertaste which is moderate. 8.2
This may well be the first bar made from Thai cacao reviewed on ChocoCheck.
There are roasted and earthy taste aspects to this bar. The roasted parts lean towards charcoal while the earthy parts are somewhat woody. The bitterness is prominent, leading to a lengthy aftertaste. 7.5
Ingredients: Cacao mass, organic muscovado sugar, cacao butter
Another Philippine origin bar from Auro was tasted in 2018: Auro Philippine Savoy 70% cacao. The source plantation appears to be different (see the Comment on the post).
I needed to look up what is muscovado sugar and I discovered, "Muscovado sugar is unrefined cane sugar that contains natural molasses."
There is an earthy element to this bar's taste, leaning towards mushrooms. This is paired with a spice cake taste, which blends nicely. The aftertaste is mild and on the sweet side. 8.8
This bar has a fruit-forward taste palette. Ripe banana and fresh fig are notes of note, with a buttery texture in the background. The bitterness is mild and the aftertaste is persistent. 9.5
This is another well-made bar from Stonegrindz. A previous bar reviewed here was the Stonegrindz Ecuador Esmeraldas 70% cacao. That bar was noted to have won a Bronze award, and this bar took down a Sliver. Will gold be next?
I usually only post the website of chocolate makers on their first appearance on ChocoCheck, but the first posting for Fruition was Fruition Bolivia 74% Dark. For whatever reason there was no website posted. Here is their site:
As the chocolate melts, a surprising yet delightful note of raisin emerges. The raisin flavor isn't overwhelming; instead, it adds a subtle, sweet depth that complements the buttery base. The most unexpected twist, however, is the hint of mushroom. This earthy component might sound unconventional for a chocolate bar, but it surprisingly works well, adding a savory contrast that balances the sweetness.
The texture of this chocolate bar is as noteworthy as its taste. It's exceptionally smooth, melting effortlessly on the tongue, and leads to a clean, brief aftertaste. This fleeting finish ensures that the bar doesn't overstay its welcome on your palate, leaving you ready for another piece without feeling overwhelmed by richness.
Overall, the Unique Blend chocolate bar is a must-try for those who enjoy culinary surprises. Its blend of buttery, milk-like chocolate, raisin, and mushroom flavors, paired with a smooth texture and brief aftertaste, makes it a standout choice for adventurous chocolate enthusiasts.
9.1
The label has a "best before" date of 12/23, however the bar shows no problems.
This bar uses a very nice mold. It reminds me of plaster moldings I saw during a 2014 trip to Ireland in Belvedere House. This design is quite different from what I saw in Belvedere House, but this mold would certainly look good impressed in plaster.
