Bar Au Chocolat Madagascar Ambanja 72% cacao

Atelier

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

www.barauchocolat.com

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 mold is also nicely designed. A visit to their website is worthwhile to learn more about the maker. The site describes the place where the bars are produced not as a factory, but an atelier. From the first encounter with this bar it is clear it was made with an artistic touch.

White Label Vietnam Ben Tre 72% cacao

The taste notes I find with this bar are caramel, raisin and a touch of smoke. The bitterness is mild and the aftertaste is gentle. 9.2

Kad Kokoa Thailand Chiang Mai 70% cacao

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

www.kadkokoa.co

This may well be the first bar made from Thai cacao reviewed on ChocoCheck.

Auro Philippine Paquibato 70% cacao

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."