chocolate review
Baci Perugina Dark 70%
November 24, 2018
In 1922, Luisa Spagnoli created a hazelnut confection and covered it in dark chocolate. She called it “Cazzotto,” because the shape reminded her of a “fist.” But one of the founding partners, Giovanni Buitoni, wondered why a customer would want to buy something called a fist? She changed the name to Baci, meaning “kisses.”
Divine Chocolate Advent Calendar
November 19, 2018
You’re never too old for an Advent Calendar!
Okay, I’m never too old for an advent calendar. I say that, but our house hasn’t had one in a while. There are a couple of reasons.
Mozart Chocolate Cream Liqueur
November 12, 2018
Normally I’m one to eat my chocolate, but occasionally, I drink my chocolate. Yes, sometimes it’s okay to sip a mug of hot chocolate, but recently I found myself imbibing a sweet, creamy, slightly chilled milk chocolate liqueur! Specifically, Mozart Chocolate Cream Liqueur.
Tabal Chocolate – Ka 70% Columbia
October 30, 2018
My last post about a Tabal chocolate bar described their single origin 70% from Bolivia. Today’s review is also a Tabal single origin but this time it’s a 70% from Colombia and it only contains two ingredients; chocolate and cane sugar. In fact, the name of the bar, “Ka”, means “two”.
Salba Chia – Chocolate Covered Chia Seeds
October 24, 2018
I remember commercials from my childhood for “Chia Pet”. And it is because of this memory that I had a hard time thinking of chia as an edible food.
Chia seeds as an ingredient is all the rage these days. Sprinkle them on yogurt. Make your own chia seed pudding. You can even find them in pre-packaged items like cereal, granola bars, applesauce, candy bars, and crackers. Now there’s another twist – dark chocolate coated chia seeds.
Gail Ambrosius Chocolatier
October 19, 2018
I love it when Gail Ambrosius, owner and masterful chocolate creator of Gail Ambrosius Chocolatier, writes “In my opinion, good chocolate is its own food group”.
It’s like she knows me!
Theo Orange Dark Chocolate
October 11, 2018
I’ve tasted and reviewed a few Theo chocolates in the past. It’s been a while, though. Revisiting a familiar friend is nice once in a while.
Śliwka Nałęczowska – Chocolate-Covered Candied Plums
September 28, 2018
Over the Labor Day holiday, I had the unique opportunity to invite my co-workers visiting from Poland to my house for a casual gathering and cook-out. I was surprised and honored to receive a gift of chocolate - a Polish sweet treat called Śliwka Nałęczowska, or dried candied plum in chocolate. How did they know that chocolate would be the absolute perfect gift for me??
Alter Eco Super Blackout
September 20, 2018
Alter Eco offers a variety of chocolate snacks, chocolate bars, and chocolate truffles. According their website, www.alterecofoods.com, they work with their cacao partner, Acopagro Co-op in Peru to conserve the Amazon rain forest by replanting. They intend to boost biodiversity, improve the co-op’s food security with crop diversity, and provide a retirement plan for farmers by creating a sustainable forestry of mature trees.
Alter Eco is one of my top go-to chocolate bar crafters, especially the really dark bars like Blackout (85%) and Super Blackout (90%).
Dagoba Extra Dark – 84% Organic Dark Chocolate
September 7, 2018
In 2001, Dagoba’s founder Frederick Schilling began making organic chocolate in his home kitchen. According to the Dagoba website, www.dagobachocolate.com, Frederick’s goal was to “craft deeply satisfying chocolate in a socially responsible way.”
Today, I’m reviewing a Dagoba Extra Dark, 84%. By the looks (and taste) of things Frederick’s vision is still going strong.