Original Beans Peru Piura Porcelana 75% cacao

Faint citrus and honey notes can tasted. Quite smooth, with a gentle aftertaste. 8.2

Comparing to other porcelana bars, this one is not as "dreamy" as the Amedei bar, but a bit more interesting than the Valrhona bar from Venezuela.

Original Beans Grand Cru Blend No. 1 80% cacao

Strongly bitter bar. The aftertaste rings with the bracing bitterness. The label mentions "notes of forest berries and coffee." Not sure what "forest berries" would be, but the stuff of forests would apply (bark, pine cones). Not getting any coffee flavor, but some faint butterscotch notes may be under that bitter foundation. 7.0

Search on "forest berries" shows blackberries, raspberries, blueberries, plus acorns and other tree nuts. In that case, I would lean towards the acorns rather than the fruit berries.

Blanxart Brasil 76% cacao

Vanilla and toast are my first impressions of this bar. Like the other Blanxart bars recently reviewed here, this one has vanilla as an ingredient. Not at all bitter, but the finish brings out some molasses flavor. A confusing flavor mix. 7.0

Original Beans Bolivia Beni Savannah 66% cacao

This is a smooth and full-bodied bar. Very low bitterness, with a faint lemon undertone.  The aftertaste is clean, with a short duration. 9.1

Fruition Peru Marañón 76% cacao

Maple and walnut flavors are evident at the outset, the cacao playing a secondary role. The cocoa starts to assert its authority in the aftertaste, which is quite bitter. The bitterness subsides, leaving the cacao, maple and walnut flavors as the last echoes. 7.2

www.tastefruition.com

Charm School Chocolate Belize 70% cacao

Fruit flavors pop out, raspberry and cherry. Some bitterness on the aftertaste, but the taste is smooth and clean beforehand. Charming. 8.1

This bar is made in a suburb of Baltimore, my home town. In the 70's Baltimore adopted a nickname "Charm City." When I first saw this bar and that it was from Baltimore, I assumed the name came from the nickname.

The mold for the bar has a nice design, with the bar's logo at the top on one side, and a grid on the other. The bar has a ridge down the middle, leaving the side thin and the center thick, which provides a new mixture of bar thickness.

www.charmschoolchocolate.com

Blanxart Philippines 71% cacao

This bar also has vanilla in its ingredient list, but it is less on the nose than experienced with the Blanxart Congo bar. However, the combo has an interesting effect, a maple syrup dimension. No bitterness, not really sweet, and some small granularity. 7.2