Acalli: New Orleans, LA, U.S.A.
El Platanal (Chulucanas, Peru, 70%)
Alluvia Chocolatier: Ho Chi Minh City, Vietnam
Entire Collection [August 2017]
Amano: Orem, UT, U.S.A.
Dos Rios (Dominican Republic, 70%)
Amedei: Pontedera, Tuscany, Italy
Bahen & Co.: Margaret River, Australia
Bar Au Chocolat: Manhattan Beach, CA, U.S.A.
Duarte Province (Dominican Republic, 70%)
Brasstown Chocolate: Winston Salem, NC, U.S.A.
Chuao (Venezuela, 70%)
Cacao Hunters: Popayán, Colombia
Sierra Nevada (Colombia, 64%)
Cao Artisan Chocolate: Lynchburg, VA, U.S.A.
Acopagro (Peru, 60%)
Castronovo: Stuart, FL, U.S.A.
Hacienda Elvesia (Dominican Republic, 70%)
Hacienda Elvesia Dark Milk (Dominican Republic, 50%)
Sierra Nevada (Colombia, 72%)
Cello Chocolate: Nevada City, CA, U.S.A.
Dominican with Nibs (Dominican Republic, 73%)
Charm School Chocolate: Baltimore, MD, U.S.A.
Coconut Milk Chocolate (Belize, 49%)
Coconut Milk Chocolate with Maple Candied Pecans (Belize, 49%)
Maya Mountain (Belize, 70%)
The Chocolate Tree: Edinburgh, Scotland
Colombia (Huila, 70%)
Madagascar Milk (Ambanja, 50%)
Madagascar (Sambirano, 100%)
Marañón w/ nibs and salt (Peru, 69%)
Venezuela (Porcelana, 85%)
Claudio Corallo: Lisbon, Portugal
São Tomé e Príncipe (75%)
Coco Sun: Pingtung County, Taiwan
Joswee (Ecuador, 75%)
Dandelion: San Francisco, CA, U.S.A.
Ambanja (Madagascar, 70%)
San Francisco de Macoris (Dominican Republic, 70%)
Duffy’s: Lincolnshire, England, U.K.
Nicaragua Rico Rugoso (76%)
Escazu Chocolate: Raleigh, NC, U.S.A.
Piura Blanco (Peru, 70%)
Fruition Chocolate: Shokhan, NY, U.S.A.
Wild Bolivia (74%)
Grenada Chocolate Company: Hermitage, Grenada
Hocada Coco: Hongcheon, South Korea
Dark Chocolate with Pine Nuts (Ecuador)
Loiza Dark: Carolina, Puerto Rico
De Noche (Puerto Rico, 72%)
Madre Chocolate: Kailua, HI, U.S.A.
Spiced Coconut Pecan (Dominican Republic, 55%)
Marou Chocolate: Ho Chi Min City, Vietnam
Treasure Island (Vietnam, 74%)
MashPi: Mashpi, Ecuador
Mindo: Mindo, Ecuador
Nacional Puro (Ecuador, 67%)
Nacional Puro with Coffee (Ecuador, 67%)
Nacional Rústico (Ecuador, 77%)
Nacional Puro (Ecuador, 77%)
Nacional Puro with Macadamia (Ecuador, 77%)
Nacional Puro (Ecuador, 85%)
Pacari: Quito, Ecuador
Esmeraldas (Ecuador, 60%)
Manabi (Ecuador 65%)
Los Rios (Ecuador, 72%)
Raw (Ecuador, 70%)
Piura Quemazon (Peru, 70%)
Tangara (Ecuador, 70%)
Fig (Ecuador, 60%)
Passion Fruit (Ecuador, 60%)
Salt & Nibs (Ecuador, 60%)
Pump Street Bakery: Orford, England, U.K.
Bachelor’s Hall (Jamaica, 75%)
Ecuador, Guantupi (75%)
Madagascar Criollo (74%)
Madagascar (Ambanja Region, 72%)
Milk with Rye Crumb and Salt (Ecuador, 60%)
Sourdough Crumbs and Salt (Costa Rica, 66%)
Ritual Chocolate: Park City, Utah, USA
Mid-Mountain (Blend, 70%)
The Smooth Chocolator: Geelong, Victoria, Australia
Haiti (PISA, 70%)
Valrhona: Tain-l’Hermitage, France
Guanaja with Nibs (70%)
Vintage Plantations: Newark, NJ, U.S.A.
Finca Tronca (Unknown, 90%)
Amano: 70% Cuyagua ($9.95)— Somewhat lighter in color than expected; very strong nutty/earthy aroma with a fairly easy melt. Very nutty and sharp flavor, with a hint of chocolate; very bitter/tannic aftertaste. Reminds me a lot of Escazú Chocolates. Overall 6.2. July ’14.
Amano: 70% Guayas ($7.70)— Woody citrus aroma, and overtone of bitter chocolate. Medium-difficult melt with initial notes of cacao, peaking with molasses, and finishing with little bitterness and a lasting cacao aftertaste. Overall 6.7. July ’14.
Amano: 70% Madagascar ($7.70)— A bit lighter of a color than expected; strong chocolate aroma with an easy melt. A bit earthy, but slightly acidic citrus tones and strong chocolate flavor. Beautiful finish, not too overpowering. Overall 6. July ’14.
Amano: 70% Montanya ($9.95)— Vaguely woody cherry aroma with medium melt. Initial notes of cacao, with complex bitter and acidic mid-notes, and a finish reminiscent of marshmallow; remarkable considering the somewhat harsh opening. Overall 5. July ’14.
Amano: 30% Ocumare Milk ($7.70)— Very dark color for a milk chocolate; very strong chocolate aroma with slight bitterness and caramel-ness. Slow to melt. Sweet top notes of sugary caramel, then cream, and a vague earthiness that just deepened the flavor; very long and smooth aftertaste with no notes of bitterness and a very strong cream. Overall 7.7. July ’14.
Askinosie: 34% White Chocolate with Nibs ($8.99): Beautiful presentation with light scent of deep nuttiness and off-white/almost-yellow color. Decent snap and wonderful softness with crunch. Melts into a wonderful crunchy sweetness with interestingly slight acidity and light cocoa. Not much else, except that it’s got this malted flavor I adore! Overall 6.2. Sept ’14.
Escazu: 65% Costa Rica SO ($6): Wonderful sweet earth and dulce de leche smell with strong snap and slow melt. Gives way to piercing bark and brown sugar-y dried fruit, strengthening and gathering sweet spice (clove?) and bitterish honey. Overall 8. Sept ’14.
Lonohana: Hapalua Milk Chocolate and Cinnamon ($12): Scent of cinnamon breakfast cereal with light milk chocolate color. Good melt with immediate cinnamon which then takes backseat to milky cacao notes and all blends together for a long finish of cinnamon. Overall a 7.2. Oct. ‘14
Lonohana: 50% Hapalua with Salt ($12): Strange scent of earthiness with beautiful Hawai’i mold used and a wonderful melt. Starts salty then earthy, with some milky sweetness seeping in, then it gives way to a more traditional hot chocolate cocoa with a medium-short finish. Overall 5.6. Oct. ’14
Madécasse: 63% Sea Salt & Nibs ($6.49): Traditional cocoa scent. Deep cocoa notes with nice snap and very little bitterness continuing throughout bar; salt comes in with a complementary flavor but lends no complexity, and nibs add a pleasant crunch but still no complexity. Overall 3.3. Sept ’14.
Madre Chocolate: 60% with Passion Fruit ($9.00): Sweet cocoa scent, almost like milk chocolate; Madre’s traditional Aztec-inspired mold dominates view with a decent snap and melt. Initial notes of pulpy sweetness and some overtones of cacao continue with a tanginess from the passion fruit and cool mouthfeel of cocoa. One feels heaviness from the inclusion of dried passion fruit, which really dominates the palate from the beginning and does not let go. Overall 6.9. Oct. ‘14
Middlebury Chocolates: 75% Hispaniola ($8.99): Smells of earthy dried fruits, with salty overtones. Decent snap and okay melt with slight bitterness, and then overt mocha, very overpowering and delicious, with a dried red fruit undertone; somewhat dry and short finish. Overall 8.
Milka: –% White Chocolate ($Gift): Smells lightly of typical chocolate with a sickly sweetness; hard snap with an okay melt. Overtones of condensed milk with a continued dulce de leche sweetness, finish with strange acidity and sweet buttermilk. Overall 3. Sept ’14.
Potomac: 70% Upala, Costa Rica w/nibs ($7.95): Chalky deep cocoa scent with light cherry overlay; strong snap and decent melt. Deep earthiness gives way to deep nuttiness and dark red fruits, continuing to a savory and tart acidic finish. Overall 6.8. Sept ’14.
Taza: 52% Hazelnut Butter Bar ($8.00): Scent of deep cocoa overtones with earthy undertones; Good snap with horridly absent melt and very crunchy texture. Initial notes of roasted nut with scorched earth, followed by general cocoa flavor and unfortunately long finish. Overall 2.3. Sept ’14.Thanks for reading!