Chamisa Chocolate - little fox: pistachio and cherry 71% (bar) - Aug. 31, 2019

Chocolate of the Day:

Chamisa Chocolate
little fox: pistachio and cherry 71% (bar)
Good ++
Weight: 1 oz. (28.3 g.) / 2 oz. (60 g.) total bar
Calories: 150 calories (estimate) in 1/2 bar
Cost: $10.00 for 1 bar
Purchased from: Chamisa Chocolate, Santa Fe, NM

Welcome to Day #1 of Chamisa Chocolate Theme Week.

It's with much gratitude that I've been able to feature 4,600+ different chocolates over more than 12 years. Chocolate Banquet would not have been possible without 100+ chocolate makers and many 100s more small and large chocolatiers.

I have special respect for bean-to-bar, craft chocolate makers. Women chocolate makers make up a growing percent in this rather technical, dynamic field. And they tend to be fascinating multi-faceted (both halves of the brain) people.

As local San Francisco Bay Area chocolate maker, Nancy Nadel* once told me, "you have to be comfortable fixing broken machines along with making and selling the chocolate, and everything else that is part of running a small business."

Amanda Hatherly, Chamisa Chocolate

So, it is with much delight that I am dedicating this week to featuring a selection of bars from Amanda Hatherly, chief chocolate maker at Chamisa Chocolate (Santa Fe, New Mexico). Amanda** is very involved with energy and sustainability. And, as it turns out, she also makes great chocolate.

After a recent visit to New Mexico, Amanda's food of the gods bar made with 81% Honduras cacao (featured recently)—found at a local New Mexico shop (Cashmere + Chocolate)—got my attention.

Today's organic and vegan Chamisa Chocolate "little fox: pistachio and cherry" 71% (bar) was made with Oko Caribe (Dominican Republic) cacao. The (compostable) wrapper was adorned with a beautiful watercolor painting of a fox.

This dark bar had well balanced flavors, was not too sweet (thank you!), and an attractive smattering of light green pistachio nut and ruby colored cherry bits occupied the back of the bar. The dark chocolate was uniform and densely dark, and relatively low in fruit/acidic flavors, which gave the cherry a chance to sparkle.

*Nancy Nadel, owner and founder of The Oakland Chocolate Company (Oakland, CA), is trained as an engineer and an artist, and she has used cacao grown in St. Mary's Parish in Jamaica to make an impressive array of confections, bars and spreads for many years. (She also previously served on the Oakland City Council.)

**Amanda is the Director of a regional energy efficiency training center for the Department of Energy, and is also involved in water efficiency training. Her commitment to sustainability carries over into her chocolate making as well. (She uses organic cacao, compostable packaging, and Chamisa Chocolate is located in a solar-powered facility. Her bars are also vegan.)