Saturday, January 16, 2021

Askinosie Chocolate - 77% Davao Philippines Dark Chocolate Bar - Jan. 16, 2021

Chocolate of the Day 

Askinosie Chocolate
77% Davao Philippines Dark Chocolate Bar
Good +
Weight: 1.5 oz. (42.5 g.) / 3 oz. (85 g.) in total bar
Calories: 240 calories in 1/2 bar
Cost: $8.50 for 1 bar
Purchased from: Askinosie Chocolate, online order

Welcome to Day #12 of Chocolate and Philippines Theme Week, and Day #2 of Chocolate and Banana Theme Week.

The first single origin (Philippine) chocolate bar I remember tasting was back in 2009. It was a Davao (Philippines) milk chocolate bar from Askinosie Chocolate (Springfield, MO). So, it was only fitting that we hoisted our chocolate wrappers in praise of Askinosie Chocolate today as we sampled another, darker, Davao bar from this same company, started by Shawn Askinosie in 2005.

The star was the Davao Philippines 77% Dark Chocolate Bar made with cacao grown in Davao (on Mindanao island) in the southern Philippines--where most cacao trees used to make chocolate are under cultivation. The banana was just along for the ride.*

This bar had a dark bittersweet aroma with faint hints of earth and acidity, a lovely creamy melt and texture. The flavor was earthy with a bit of acidity, but it was balanced and relatively uniform (no spiky or off flavors). Reasons to like this Davao origin chocolate included its deep, dense cacao flavor, and the fact that it wasn't too sweet (thank you).

The maker's notes included the following: "This earthy chocolate is Certified Kosher D.E., vegan and gluten free."

Ingredients: Davao, Philippines cocoa beans (76% cocoa liquor), organic cane sugar (23%), cocoa butter (1%)--pressed in the Askinosie factory from Davao cocoa beans.

Note: I ordered this bar from the Askinosie Chocolate website. When I double-checked yesterday (Jan. 15, 2021) this bar was listed as sold out.

*If one lives in the Philippines, there are several varieties of banana to choose from. Here in the U.S., most stores carry the Cavendish variety of banana. That's what I used today to make an a la carte banana flambe. Ole. The pairing of dark chocolate with flaming fruit via a wee bit of alcohol, was enjoyed only after the chocolate was carefully tasted and studiously reviewed. We try to be serious professionals here.

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