Thursday, October 17, 2019

Mission Chocolate - Escuro 80% Fazenda Leolinda bar - Oct. 16, 2019

Chocolate of the Day: 

Mission Chocolate
Escuro 80% Fazenda Leolinda bar
Good ++
Weight: 1.06 oz. (30 g.) / 2.12 oz. (60 g.) in total bar
Calories: 163.5 calories in 1/2 bar
Cost: $10.00 (estimate) for 1 bar
Purchased from: Chocolate Covered, San Francisco, CA

Welcome to Day #6 of Chocolate and Brazil Theme Week.

Today's Escuro 80% Fazenda Leolinda bar was from Mission Chocolate (Sao Paolo, Brazil).

This bar had a relatively light aroma with true chocolate and a mild fruit acidity notes. The chocolate flavors in this Single Estate (Fazenda Leolinda, Atlantic Rainforest biome) bar differed slightly from the bars made with cacao grown at Fazenda Camboa (where cacao was grown/sourced for other Mission Chocolate bars featured this week).

One must trust in the maker's judgment when it comes to cacao batch/farm decisions for ultra-dark chocolate (80% and higher), as these choices are not made lightly. Cacaos that works very nicely with more sugar, don't always fare as nicely when sugar levels drop from 30% to 10%. (Some cacaos require added fat or cacao butter to smooth away rough edges or to muffle bitter notes.)

Chocolate maker Arcelia Gallardo's choice to go with this cacao for this 80 percent dark bar resulted in a balanced ultra-dark bar that chocolate lovers who normally stick to 70 percent bars will find approachable. The chocolate had a lingering, balanced finish with traces of even, balanced fruit acidity, a very faint roasted note, and a faint hint of astringency toward the end. (There were no bitter or off notes in this ultra-dark chocolate.)

Reno Chocolate Day Trip - Sugar Love Chocolates

And speaking of women chocolate makers and chocolatiers...

Thank you to Katie at Sugar Love Chocolates (Reno, NV) for her tasting assistance with today's Brazilian bar (and help with lunch and chocolate confection choices at Sugar Love).

This cafe and chocolate shop (discovered in the basement of the Old Post Office in downtown Reno, Nevada), was founded by chocolatier Krysta Bea Jackson, and offered a variety of filled chocolates that I sampled and enjoyed.

The European-style chocolates I purchased (including Raspberry Rose, Earl Grey, Cherry Black Pepper, Urfa Biber and Peruvian Golden Berry) were made using couverture chocolate imported from France and Colombia. The fillings were fresh, natural-tasting and delicious. I look forward to featuring some of these flavors (and bars) on Chocolate Banquet in the future.

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