Foundry Peru 70% cacao

This bar has a nice flavor profile, with apricot on the outset and orange blossom on the end. The experience is clean from start to finish, with an aftertaste which is gentle and short. 9.6

www.foundrychocolate.com

Chocolarder Peru, Cuencas 72% cacao

The primary taste of this bar has a molasses aspect, slightly roasted. Next in line is a buttery texture with some caramel notes. The aftertaste is clean, gradually diminishing. 9.0

www.chocolarder.com

Beyond Good Madagascar 70% cacao

There is a rough texture to this bar, though it diminishes after a time. The primary flavor is cherry, though there is a hint of synthetic taste mixed in. The aftertaste is clean and has average duration. 6.8

I have previously review a Beyond Good bar of Madagascar origin, and I notice that I mentioned a synthetic taste in that bar as well: Beyond Good Madagascar 80% cacao I notice that the previous label was fairly subtle and clean, whereas this bar has huge lettering, contrasting colors, and graphics showing the location of the origin and manufacture. Clearly they decided to amp up their shelf impact.

I appreciate their goal to work closely with local farmers and manufacture their chocolate close to the source, but the results are not yet at the level of more highly rated bars I have tasted.

Likklemore Jamaica 70% cacao

This colorful bar has a slightly chalky texture, but that does not distract from the flavor. There is a buttery aspect which leans towards caramel, and it has a balsamic note giving it a flavor boost. The aftertaste lingers, due perhaps to the rough texture. 7.8

www.likklemorechocolate.com

Ingredients: Cocao nibs, cane sugar, cocoa butter. All-natural colors derived from plants, fruits & vegetables.

The ingredient reference of colors is due to the decorative surface of the bar. It does not appear to alter or interfere with the taste of the chocolate, but does add a festive touch.

 

Rózsavölgyi Csokoládé Peru 100% cacao

I do not review 100% cacao bars, but I purchased this bar by mistake. Chocolate without any sugar to balance the taste is generally chalky and extremely bitter.  However this bar has almost no chalkiness and quite tolerable bitterness. Of course the aftertaste persists quite long, and side flavors are almost completely missing. Peruvian cacao often has fruit notes and there are some hiding behind the dominating cacao taste, but they cannot fully emerge. There will be no rating for this bar, but well done, Rózsavölgyi Csokoládé!

Letterpress Ghana Ashanti 70% cacao

There is a gentle start to the taste of this bar, which develops a milky texture with plum notes. The bitterness is low and the aftertaste continues the flavors. 9.8

Trader Joe's Peru 70% cacao

This bar is fairly bitter, with roasted and earthy notes.  The roasted part tends towards toasted coconut, while the earthy part is woody. The aftertaste is well defined and less bitter. 7.1

The label says "Peruvian cacao" but that is the only mention of the origin on the label. The ingredient listed on the label are:

Ingredients: Unsweetened chocolate, sugar

Generally I see "cacao" and "cacao butter" for the main ingredients of craft chocolate, which I would expect "unsweetened chocolate" to consist of.

Craft makers also provide additional details for the chocolate origin and how the bar is made. Trader Joe's is not a craft chocolate maker.

Friis-Holm Nicaragua 70% cacao

This bar has a smooth texture which develops a buttery taste. Some caramel flavor and a note of toffee can be found. The aftertaste is clean and relaxed. 9.2

 FriisHolmChokolade.dk

Luisa Abram Brazil Rio Acará 70% cacao

There is a synthetic edge to the flavor of this bar, which underscores a herbaceous clove taste. This profile leads to an astringent theme that carries on to the aftertaste. 6.8

www.luisaabram.com

Dick Taylor Tanzania Kilombero 65% cacao

This bar has a very different taste profile compared to others I have tasted made with Tanzanian origin cacao. It has a spiciness with a black tea taste, along with smokiness. This leads to an astringent aftertaste that is fairly persistent. 7.2

This review is an example of what I would call a more typical Tanzania cacao taste: Rózsavölgyi Tanzania Mababu 75% cacao  From the note at the end of the review this may be a new rating low for a Tanzania bar.

Baron Hasselhoff's Papua New Guinea Manabu 72% cacao

I previously reviewed this bar at Baron Hasselhoff's Papua New Guinea Manabu 72% cacao where I said that there was a rough texture to the bar similar to raw chocolate. That may have been an issue with the storage or handling of the bar between the manufacture and the consumption. Tasting the bar again I am experiencing a smooth texture, unlike the previous bar.  I stand by my flavor comments from the earlier tasting, but would raise the rating to 9.0.

Óbolo Perú Pangoa 70% cacao

The texture of this bar is grainy, similar to raw chocolate bars I have tasted. The taste profile is tart, slightly sour, which adds brightness to the taste. The aftertaste rings with the tartness and diminishes gradually. 6.9

This bar was previously reviewed in 2019 as well as in 2022, with quite a different experiences and ratings for me. The 2022 review's bar was from the 2021 harvest while this bar was harvested in 2022. Perhaps the stark difference in my taste experience is related to the harvest, but the texture difference is usually related to manufacture or processing/storage factors.

Dandelion Togo Kpalime 70% cacao

The predominant experience of this bar is a smooth, buttery texture and flavor. A subtle hint of orange blossom emerges, followed by mild spiciness with closer attention.  The aftertaste remains smooth and buttery, persisting for a moderate duration. 7.9

Dandelion Indonesia Ransiki 70% cacao

I would not describe this bar as gentle and sweet. It has a spice edge, somewhat peppery with a touch of nutmeg. The aftertaste is lengthy, ringing with the spice.  Well made, but not a profile I like. 6.5

Stonegrindz Peru Ucayali River 70% cacao

I have come to know that cacao from Peru is delicious and flavorful, and this bar supports that impression. The flavors are more buttery than fruity, with a light caramel taste. On the fruit side a touch of fig can be noticed. The aftertaste is clean and brief. 9.5

Monsoon Peru Ucayali 7

There is a buttery texture introducing this bar, followed by a mossy taste. A hint of vanilla rounds out the flavors. Aftertaste is short and mild. 8.8

monsoonchocolate.com

9th & Larkin Madagascar Bejofo Estate 70% cacao

Very bright fruity flavors are experienced on the first tasting of this bar. Apricot and citrus flavors are noted. The bitterness is mild and the aftertaste is gentle. This is a superb bar of chocolate! 9.7

Pump Street Madagascar Sambirano 72% cacao

This is a typical Madagascar origin chocolate, rich with flavors and sweet. Bright cherry notes are prominent, with balsamic and plum flavors alongside. The aftertaste is gentle and pleasant. 9.2

A prior review of a Pump Street bar of Madagascar origin can be found at: Pump Street Bakery Madagascar 74% cacao