Wednesday, December 10, 2014

Claudio Corallo - Chocolate with grapes - Dec. 10, 2014

Chocolate of the Day:

Claudio Corallo
Ubric 1 - chocolate comme passas de uva
Very Good +
Weight: 1.75 oz. (50 g.) / 3.5 oz. (100 g.) in total box
Calories: 255 calories (estimate) for 1/2 box
Cost: $26.00 for 1 box
Purchased from: Alegio Chocolate, Berkeley, CA

Today was Day #8 of Chocolate and Africa Theme Week.

Perhaps no mention of chocolate from Africa would be complete without mentioning Claudio Corallo.

The man, and the chocolate maker, have merged into one, if for no other reason than his complete devotion to making great chocolate, in country, from tree-to-bar, in the small African island nation of Sao Tome et Principe, located West of Gabon and slightly north of the Equator).

This chocolate, with the long name (Ubric 1 - chocolate comme passas de uva e destilado de polpa de cacau) and the high price ($26 for 1 box), was worthy of attention for at least two reasons. First there is no other chocolate quite like this one, with robust chocolate and rum raisin flavor that comes from grapes and cacao pulp/fruit*. Second, it tastes intriguing and delicious.

There are only a few places in the U.S. that carry Claudio Corallo chocolates; Alegio Chocolate in the San Francisco Bay Area (Berkeley and Palo Alto) is one.

*The white pulpy fruit surrounding the core of seeds in a cacao pod, is full of flavor, but ferments very quickly, and you are unlikely to find fresh cacao pods or fruit in a store to taste. When incorporated correctly into chocolate (see also Madre Chocolate's Triple Cacao bar with cacao fruit, nibs and chocolate), and it can be wonderful.

Cello Chocolate - Ghana with sea salt bar - Dec. 9, 2014

Chocolate of the Day: 

Cello Chocolate
70% Ghana with Sea Salt bar
Good - Good ++
Weight: .4 oz. (11.4 g.) / 2 oz. (57 g.) in 1 bar
Calories: 60 calories (estimate) in 1/5 bar
Cost: $36.00 for 6-pack of 6 single origin bars
Purchased from: Cello Chocolate (online order)

Today was Day #7 of Chocolate and Africa Theme Week.

Today we return to Ghana, one of the top cocoa exporting countries in the world. Cacao beans from this West African country were used to make this 70% cacao Ghana bar with sea salt by the chocolate maker(s) at Cello Chocolate (Nevada City, CA).

Cello Chocolate offers a line of handcrafted dark chocolate bars from various source countries. Today's Ghana bar was part of a single origin, 6-pack that included: Ghana, Peru, Venezuela, Bolivia, Dominican Republic and Ecuador bars.

As described in the tasting notes, this bar had smooth, "deep classic, straight-forward cocoa flavor." The light, evenly distributed sprinkle of sea salt was just right.
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