Mitica - Coffee Pesetas - Chocolate-Covered Fruit & Nut Cake with Coffee - Sept. 1, 2025

Chocolate of the Day

Mitica
Coffee Pesetas - Chocolate-Covered Fruit & Nut Cake with Coffee
Good ++ 
Weight: 1.235 oz. (35 g.) / 4.94 oz. (140 g.) in total package
Calories: 140 calories (estimate) in 2 pieces
Cost: $10.99 for 1 package of 8 pieces
Purchased from: Whole Foods Market, Los Altos, CA

Welcome to Day #2 of Chocolate & Coffee Theme Week.

Today's Mitica Pesetas Coffee Chocolate-Covered Fruit & Nut Cake with Coffee (discs) were produced by Paiarrop S.L. (Valencia, Spain), and imported into the U.S. by Forever Cheese LLC (New York, NY).

Aroma notes included: dried fruits (date, fig); smooth dark chocolate; with faint, mild nut (almond); and faint, rich coffee. 

Texture: a blend of dried fruit (figs, dates) and finely chopped nuts (almonds) pressed into a disc form, and covered by smooth dark chocolate.

Flavor notes were similar to the aroma notes (mentioned above), but with deeper/richer smooth dark chocolate, dried fruit and salt notes. 

I liked the subtle coffee, almonds and especially the sprinkling of salt. All three of these flavors balanced out the natural, concentrated sweetness in the (preservative-free) dates and figs.

Company tasting/pairing notes: "...smooth on the outside, inside they are soft and tender with a mix of dates, figs, coffee, and buttery almonds. Pair with cheese and charcuterie..."

Ingredients: Pitted Dates, Dark Chocolate (cocoa mass, sugar, cocoa butter, reduced fat cocoa powder, SOY lecithin, natural vanilla extract), Dried Figs, Dark Chocolate Chips (sugar, cocoa mass, cocoa butter, sunflower lecithin, natural vanilla flavor), ALMONDS, Soluble Coffee, Roasted Cocoa Nibs, Salt. 

Allergen-related information: Contains: Soy (lecithin), Tree Nuts (almonds)

Cacao Sampaka - Frida Mexico 70% Chocolate Negro (bar) - July 2, 2025

Chocolate of the Day

Cacao Sampaka 
Frida Mexico 70% Chocolate Negro (Dark) (bar)
Good ++ - Good +++
Weight: 1.32 oz. (37.5 g.) / 2.64 oz. (75 g.) in total bar
Calories: 255 calories in 1/2 bar
Cost: $13.99 for 1 bar
Purchased from: Caputo's, online order

Welcome to Day #8 of Chocolate and Mexico Theme Week. 

Today's Frida Mexico 70% Chocolate Negro (bar) was from Cacao Sampaka (Catalunya, Spain).* 

The company offers a variety of bean to bar chocolates and confections with flavor inclusions--as well as single origin chocolates (from cacaos grown in Honduras, Mexico and other countries).

Aroma and flavor notes included: chocolate and delicious ripe and refreshing fruit (white grape, and mixed tropical punch); with sweet green botanical (sweet green fig jam) and nut. 

This dark chocolate was relatively low in bitterness and acidity, but delightfully rich in subtle flavors that I associate with fine-quality, heritage/criollo cacao beans.

Texture: smooth, creamy. 

I loved the balanced complexity, the naturally sweet fruit notes, and the overall mellow nutty chocolate-y flavor. (Note: eat this chocolate soon after opening. I tried eating some of the same bar a day later and the amazing fruit and almost fruit-floral/botanical notes were muted--while the mellow, nutty and very faint balanced earth notes remained.)

Ingredients: "Criollo Albino Cocoa Bean, Cocoa Nibs, Sugar, Cocoa Butter, Emulsifier (Soy Lecithin), Cocoa: 70% minimum."

Allergen-related information: "Our products may contain traces of Nuts (Hazelnut, Pistachio, Macadamia Nut, Pecan Nut), Peanuts, Lactose, Milk and Sesame."

*This bar was made in (a product of) Spain. It was imported by Forever Cheese LLC (New York, NY). 

Cacao Sampaka - Copan Honduras 70% Chocolate Dark (bar) - May 28, 2025

Chocolate of the Day

Cacao Sampaka
Copan Honduras 70% Chocolate Dark (bar)
Good ++   

Weight: 1.05 oz. (30 g.) / 2.64 oz. (75 g.) in total bar
Calories: 170 calories in 1/3 bar
Cost: $13.99 for 1 bar

Purchased from: Caputo's, online order

Bienvenidos (welcome) to Day #7 of Chocolate and Central America Theme Week.

Today's Copan Honduras 70% Chocolate Negro (Dark) (bar) from Cacao Sampaka (Barcelona, Spain) was made in Spain and imported by Forever Cheese LLC (New York, NY).

Aroma notes included: dark chocolate with diffuse fruit (fresh cherries, very faint cherry brandy, dark sugar (brown sugar) and faint vanilla.

Texture: well-tempered, smooth texture and melt.

Flavor notes included: dark chocolate with natural sweetness/brightness, balanced bitterness, diffuse faint fruit (cherry, sweet orange) and very faint (barely detectable) sweet tobacco and whiskey cocktail.

I enjoyed this relatively hearty, well-balanced chocolate and its authentic and subtly complex fruit notes.

Ingredients: "Honduras Cacao Nibs, Sugar, Cocoa Butter, Emulsifier (Soy Lecithin), Cocoa: 70% minimum."

Allergen-related information: "May Contain Traces of: Nuts (Almond, Hazelnut, Pistachio, Macadamia Nut, Pecan Nut), Peanuts, Lactose, Milk and Sesame."

Cacao Sampaka - Chocolate Negro Pipa De Calabaza (bar) - Sept. 9, 2024

Chocolate of the Day

Cacao Sampaka 
Chocolate Negro Pipa De Calabaza
(Dark Chocolate Pumpkin Seeds)
Good ++ 
Weight: 1 oz. (28 g.) / 2.65 oz. (75 g.) in total bar
Calories: 160 calories in 1 oz. serving
Cost: $8.99 for 1 bar
Purchased from: Caputo's, online order

Welcome to Day #6 of Chocolate and Seeds* Theme Week. This week includes chocolates with seeds--as well as seeds that we call beans or nuts.

Today's Dark Chocolate Pumpkin Seeds (bar) from Cacao Sampaka S.L. (Barcelona, Spain), and was imported into the U.S. by Forever Cheese.

The attractive outer packaging was adorned with a close-up image of colorful tiles from Barcelona.

Aroma notes included: dark chocolate, sweet seeds and vanilla.

Flavor notes included: smooth dark chocolate and satisfying crunchy whole pumpkin seeds--with authentic, fresh and relatively mild seed flavor.

I appreciated that the 43% dark chocolate used to make this bar was balanced and not too sweet. It was smooth and dark; and it tasted more like a higher percentage 55%* dark chocolate. It wasn't too bland or sugary. 

I found myself wanting to add a tiny pinch of salt; as I often do with a la carte seeds and nuts. (But, I resisted.) I taste chocolates first without any additions or pairings, to honor the choices of chocolate makers, and to prevent adding something I'll regret or that may obfuscate flavors.

Ingredients: "Sugar, cocoa mass, pumpkin seeds (14.6%), cocoa butter, emulsifier (soya lecithin), natural vanilla flavor. Cocoa 43% minimum"

Allergen-related information: "Our products may contain traces of nuts, peanuts, lactose, milk and sesame."

*Percentages can serve as guidelines when buying chocolates. But, it's not my top metric when it comes to flavor and preference. If you taste a lineup of 70% dark chocolates from different makers and origins, and made with different cacao varieties, some will taste lighter, and others darker, than their advertised percentages.

Puchero - 75% Indonesia Java Criollo Single Origin (bar) - Nov. 27, 2023

Chocolate of the Day

Puchero 
75% Indonesia Java Criollo Single Origin (bar)
Good ++
Weight: 1.23 oz. (35 g.) / 2.4 oz. (70 g.) in total bar
Calories: 207.5 calories in 1/2 bar
Cost: $ N/A - gift from a friend
Purchased from: N/A - gift from a friend - Thank you Toni! 

Welcome to Day #2 of Chocolate and Indonesia Theme Week. 

Today's Puchero 75% Indonesia Java Criollo Single Origin (bar) was produced by Tostarix S.L. (Vallodolid, Spain). The company offers a variety of small batch, bean-to-bar chocolates.

Aroma notes included: smooth dark chocolate, tropical fruit (ripe, sweet mango), and caramel.

This chocolate had a smooth, almost creamy/milky texture, mouthfeel and flavor.

Flavor notes included: bittersweet chocolate, and sweet fruit (apple, berry, date, mango), faint caramel and very faint gingerbread. What is so special about Criollo cacao varieties? Subtle, sophisticated, complex flavors that also tend to be (depending on the origin and roast) low in acidity and bitterness.*

Puchero maker's notes: "Fermented white cacao from hybrid varieties known as Java Criollo. Complex, creamy and milky. Notes of caramel and tropical fruit."

Ingredients: "cacao beans, organic beet sugar, organic cacao butter."

Allergen-related information: "May contain traces of nuts, milk and gluten"

*Single origin chocolates made with heritage/Criollo cacaos are rare. They represent less than 5% of the fine chocolate market. 

Criollo and/or heritage varieties of cacao beans tend to come from smaller cacao pods, and the trees are often more delicate/prone to diseases, which helps explain why they are found/selected less often for planting in large plantations, where the highest yields and lowest risk of diseases are selected over subtler flavor characteristics. 

Similar trade-offs are made with other heritage/heirloom variety crops, ranging from roses to tomatoes. 

Puchero - Chocolate with Pistachios & Strawberries 50% (bar) - Mar. 8, 2023

Chocolate of the Day

Puchero
Chocolate with Pistachios and Strawberries 50% (bar)
Good + - Good ++ 
Weight: 1.23 oz. (35 g.) / 2.47 oz. (70 g.) in total bar
Calories: 177 calories in 1/2 bar
Cost: $12.00 for 1 bar
Purchased from: Bar and Cocoa, online order

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

Today's Chocolate with Pistachios and Strawberries 50% (bar) was from Puchero (Valladolid, Spain), and made with local ingredients from Spain: "Pistacyl" pistachios from Valladolid and strawberries from Segovia.

The subtle aroma notes included: sweet red berry (strawberry), milk chocolate, and caramel.

This bar had a unique texture. It had a thick (in a cold room), high-fat, creamy melt and mouthfeel. There was no dairy or dairy fat in this bar. The relatively high fat content muted the chocolate and other flavors a little, and provided a buttery tasting experience.

The rich texture was accomplished via (I'm guessing) cocoa butter and very finely ground pistachio nuts (as I did not detect any pistachio nut pieces, just subtle nut flavor). 

The flavors were mild and balanced. The cacao flavors were extremely subtle, with no detectable acidity, bitterness or dark chocolate flavors one typically finds with the presence "darker" half of the cocoa bean (solids). 

This chocolate belongs on a 50% cacao bar tasting flight, to show what is possible using a lower percentage of cacao solids.* (It would also be a nice addition to a dessert plate.)

Almost all 50% cacao chocolates are very sweet. It was a happy surprise to discover this one  (refreshingly) was not. Sugar was the third ingredient listed. 

There was no "more-ish" sugar craving (to wolf down more of this chocolate) in this quieter bar. I enjoyed savoring each bite slowly, and was content with less.

Ingredients: "Cacao beans, pistachio (25%), organic cane sugar, organic cacao butter, dehydrate strawberry (4%), salt."

Allergen-related information: May contain traces of nuts, milk and gluten.

*Percentages may surprise you, tasting both darker and milder than one might expect. Some "lower" percentage chocolates may taste higher than indicated, and vice versa. The origin and variety of cacao (not always identified on the packaging) makes a difference. And, in today's case, a lower percentage bar doesn't have to mean more sugar.

 

Kaitxo - Madagascar Sambirano Valley 89% - Sept. 16, 2022

Chocolate of the Day

Kaitxo
Txoko - Madagascar Sambirano Valley 89% Dark (bar)
Good + - Good ++
Weight: 1.2 oz. (35 g.) / 2.4 oz. (70 g.) in total bar
Calories: 190 calories in 1/2 bar
Cost: $8.00 (estimate) for 1 bar
Purchased from: Bar and Cocoa, online order 

Welcome to Day #4 of Chocolate and Madagascar Theme Week.

Today's Txoko Madagascar Valle del Sambirano (Sambirano Valley) 89% dark chocolate (bar) was produced by Kaitxo (Balmaseda, Spain).

The company offers specialty coffees and chocolates. This bar was made from cacao grown in the Sambirano Valley area of the island nation of Madagascar, off the east coast of Africa.

Aroma notes for this bean-to-bar Madagascar chocolate included: dark chocolate (dark deep chocolate), and dark dried fruit (prune, raisin, fig, and faint apricot).

The chocolate had an even melt and texture.

Flavor notes included: dark chocolate (ultra-dark, almost unsweetened, chocolate brownie); slightly muted dried fruits (prune, raisin, faint apricot); faint earthy forest. A bit later: green (tea); very faint accent flavors of fine leather and tobacco; and very faint (partly imagined) warmed by-the-fire, tea with invisible spices.

Cacao varieties used to make this 3-ingredient chocolate included: Trinitario, Forastero and Criollo. Initially I tasted more Trinitario and Forastero varieties than I did Criollo. But, the very faint presence of bright but subtle stone fruit and some of the other lighter, top notes that surfaced later were akin to Criollo variety cacao.

The resulting chocolate flavors were well balanced and blended, and offered a surprising range of bolder chocolate and darker (almost roasted), relatively acidic fruit notes (think the caramelized edge of a well-done fruit cake that wasn't too sweet). 

The initial fruit acidity mellowed considerably after the sealed inner wrapper of this bar had been open for an hour or so to reveal more subtle notes. Do take your time with this bar and enjoy the skillful and subtle layering of flavors. 

One last observation: today's Madagascar bar (and yesterday's lower percentage sibling from the same maker) were judiciously sweetened with beet(root) sugar. This presented a very rare  opportunity to evaluate what beet sugar tasted like with fine chocolate. 

Most chocolate makers use (processed/refined) cane sugar "to avoid adding any flavor" to their chocolates. Less processed sugars (e.g. coconut palm sugar, brown sugar, honey, maple sugar and some beet sugars) retain more of their unique taste/properties, for better or worse.

 The subtle beetroot flavor used in this week's Kaitxo chocolate bars seemed to be a relatively good and interesting match with the single origin Sambirano Valley* cacao varieties. One more tiny overlay of barely detectable flavor in what was already the dance of the seven flavor veils. 

Maker's tasting notes: spices, red fruits and tobacco

Ingredients: Cocoa beans, (beetroot) sugar, cacao butter

Allergen-related information: May contain traces of peanuts, tree nuts, soy and milk.

*Surrounded by water, the large island nation of Madagascar has a warm, relatively moderate climate with rich volcanic soils in several areas. The northern part of the country (closer to the Equator) is well-suited for growing cacao. And the Sambirano Valley, located in northwest Madagascar not far from the coast, is known for its fine cacao.

 

Kaitxo - Txoko Madagascar Valle del Sambirano 67% (bar) - Sept. 15, 2022

Chocolate of the Day

Kaitxo
Txoko - Madagascar Sambirano Valley 67% (bar)
Good ++ 
Weight: 1.2 oz. (35 g.) / 2.4 oz. (70 g.) in total bar
Calories: 190 calories in 1/2 bar
Cost: $8.00 for 1 bar
Purchased from: Bar and Cocoa, online order 

Welcome to Day #3 of Chocolate and Madagascar Theme Week.

Today's Txoko Madagascar Valle del Sambirano 67% dark chocolate (bar) was produced by Kaitxo (Balmaseda, Spain), a specialty coffee and chocolate maker.

Aroma notes for this bean-to-bar Madagascar chocolate included: dark chocolate (dark chocolate mousse); soft sweet green; very faint marshmallow; subtle caramel; barely detectable fruit (faint, diffuse banana/plantain with mild red berry jelly); almost floral; and very faint, sweetly aromatic tobacco.

The chocolate had even melt and texture with a very slight astringency/graininess--that seemed to disappear after several bites.

Flavor notes included: dark chocolate (dark chocolate mousse, ganache); slightly muted bright red fruit (red currant, cherry); pleasant, very faint earth; and very light tobacco. 

Cacao varieties used to make this chocolate included: Trinitario, Forastero and Criollo. While there are plenty of hybrids of these available, including all three in one chocolate is not necessarily the norm. The resulting chocolate flavors were well balanced and blended and offered an agreeable, complex range of bold and subtle notes.

Chocolates with less than 70% cacao content can taste too sweet. (Too much sugar can mask flavors.) Happily, this was not the case with this bar. There were enough flavors from the above mentioned cacao varieties to shine through.

I admired the well-executed complexity and subtle layers of (aroma and) flavor. And I enjoyed the sweet red fruit and other notes that unfurled in subtle, almost three-dimensional ways in this 67% cacao chocolate. Very enjoyable bar.

Ingredients: Cocoa beans, sugar, cacao butter

Allergen-related information: May contain traces of peanuts, tree nuts, soy and milk.

 

Blanxart - 82% Congo Mountains of the Moon single origin (bar) - Jan. 14, 2022

Chocolate of the Day

Blanxart
82% Congo Mountains of the Moon Single Origin, Organic (bar) 
Good ++
Weight: 1.06 oz. (30 g.) / 2.8 oz. (80 g.) in total bar
Calories: 180 calories in 1.06 oz. (30 g.) (9 squares) of bar
Cost: $7.49 for 1 bar 
Purchased from: Nugget Markets, Tiburon, CA (Thank you Don!)

Buenos dias (good day), and welcome to Day #8 of European Chocolate Holiday Theme Week, where we're experiencing several European countries, via chocolate. 

Today's featured bar enabled virtual travel to Barcelona, Spain. (And, for those in California, scroll down to read about a "real" visit to a local Basque restaurant for additional chocolate fun.)

The 82% Congo (Mountains of the Moon) single origin, organic dark chocolate bar was made from bean to bar in Barcelona by Blanxart (San Joan Despi, BCN, Spain). 

Because of the proximity to African cacao growing countries, many European makers obtain their cacao from Africa. Blanxart chocolate makers crafted this 82% single origin bar using Forastero variety cocoa beans ("selected from small farm cooperatives") from Congo. 

The "Mountains of the Moon" name in the bar's title refers to the Rwenzori Mountains located between Uganda and the Democratic Republic of Congo. In the more temperate foothills surrounding this range, cacao and other crops are grown.

This bar had a dark chocolate aroma with smooth, faint umami (salt caramel, leather and light earth/clay, barely there roasted greens) and clean mineral notes.

The Forastero cacao used yielded bold, deep hearty chocolate flavor (as this variety typically does). However, even at a high cacao percentage (82%),* the flavor profile also had nicely balanced complexity, including true chocolate (toasted brownie) notes and (half-way in) an up-tick of bright fruit, including berry (red raspberry to ripe blackberry/black raspberry, and sweet black currant) and very faint citrus (sour lemon to very sweet pink grapefruit) notes. 

This multi-faceted, sophisticated chocolate was relatively low in bitterness (for an ultra-dark Forastero bar) and had a balanced level of acidity. The bold chocolate flavors tapered down softly (as if to take a bow) into a clean finish.

Blanxart tasting notes for Mountains of the Moon cacao: "...red fruits, citrus..."

Ingredients: "Cocoa 82% minimum. Organic cocoa, organic cane sugar, organic cocoa butter."

Allergen-related information: "May contain traces of milk, nuts and soy." (Organic, certified by CCPAE.)

Basque Cuisine and Marquise au Chocolat 
I imagined a (virtual) walk through Barcelona today to taste the flavors of cacao, passing examples of Gaudi's colorful sculptural architecture along the way, and enjoying great food (and chocolate). One could easily spend a week in this one Catalan city alone.

Within many European countries, regions holds delicious secrets. Both the Catalan region in the south of Spain (Mediterranean coast) and Basque region in the north (on the Cantabrian Sea) share a border with France. Early proximity to ports and prosperous cities enabled access to cacao and a variety of culinary influences; and the results can still be enjoyed today.

In the interest of virtually visiting northern Spain, I made a "real" visit to Le Chalet Basque (San Rafael, CA). The small restaurant offered authentic Basque dishes with a heavy French influence. I enjoyed a piece of their Marquis au Chocolat dessert, to go, after a long walk by the San Francisco Bay. If you're not familiar with this chocolate creation, think: a cross between a cognac flavored, chilled chocolate mousse and the best dark chocolate gelato/ice cream you've tasted. It was heaven in a take-out box. 

*Note: Percentages listed on chocolate packaging do not always correlate with flavor in the way that people expect. Variations in flavor can be due to variety of cocoa beans used, amounts of added cocoa butter or cocoa solids/cocoa powder, and other factors. There may also be minor differences in labeling requirements and terminology in different countries.

Puchero - 55% Uganda Butter (Mountains of the Moon) - Oct. 20, 2021

Chocolate of the Day

Puchero 
55% Uganda Butter (Mountains of the Moon) (bar)
Good ++ - Good +++
Weight: 1.235 oz. (35 g.) / 2.47 oz. (70 g.) in total bar
Calories: 207.9 calories in 1/2 bar
Cost: $10.00 for 1 bar
Purchased from: Bar and Cocoa, online order

Welcome to Day #3 of Chocolate and Uganda Theme Week.

Today's 55% Uganda Butter (Mountains of the Moon) (bar) was from/made by Puchero (Tostarix S.L.) (Valladolid, Spain).

This bean-to-bar chocolate made in Spain featured pasiega* cow butter. Aroma notes included: dairy butter and faint, integrated sweet chocolate. This butter was luscious and decadent although it did mute some of the single origin (Uganda) cacao nuances. 

Texture: soft melt and very buttery mouthfeel and texture.

Flavor: Truly buttery chocolate. What high quality whipped butter with chocolate might taste like.

What a unique treat. And it was not too sweet. (Thank you!)

Maker's notes: "The chocolate combines the Ugandan cacao fruity smoothness with creamy Cantabrian cow butter."

Ingredients: cacao, sugar, butter, milk, salt; Cacao 55% minimum

Allergen-related information: "May contain traces of nuts, milk and gluten"

*Pasiega refers to a breed of red cattle found in the autonomous community of Cantabria in northern Spain. Their milk is used to make cheese and/or butter (usually without extra preservatives or coloring). Pasiega milk also used in quesada pasiega, a regional (Cantabria) cake (similar to a thick pudding or cheesecake) that is often flavored with lemon and cinnamon.

Simon Coll Xocolaters - 99% Cacao Dark Chocolate (bar) - Aug. 14, 2021

Chocolate of the Day

Simon Coll Xocolaters

99% Dark Chocolate (bar)
Good ++
Calories: 180 Calories: in 1/3 bar
Cost: $4.99 for 1 bar

Purchased at Nugget Markets, Tiburon, CA

Welcome to Day #6 of 100% Cacao and Nibs Theme Week.

Today's 99% Dark Chocolate (bar) was from Simon Coll Xocolaters (Barcelona, Spain). Yes, I realize 99% cacao is not 100%, but stick with me here. 

Aroma notes for this bar, in order of appearance: nut (peanut), sweet green (matcha green tea), light chocolate cookie, sweet and savory Japanese rice cracker and very faint malt, dark chocolate.

The texture had an even, pleasing creamy melt and mouthfeel.

And then we have the flavor. This 99% bar conjured up the singular notion of a dark, muscular jaguar, softly padding through a faintly earthy tropical forest with notes of fresh rain, red clay, and black soil. This was a tamed jaguar. Nothing scary happened (quite the contrary); but it was experienced with ultra-dark respect and a little trepidation at first, nonetheless.

The deep, dark roasted notes were well balanced, with a carefully managed bitterness and loamy earth. The even, lingering finish had balanced, roasted charcoal (with barely there steamed, sweet green leaf bundles with rice) notes. The jaguar was tracking traces of an ancient fire-breathing dragon and an invisible sugar pixie (1%). 

Made in Spain, this bar contained elements (and inspired analogies) from multiple continents. The flavor profile might be a bit roasty for some, but it will be a fun 100%-like ride for others --and enjoyed by those wanting an escape from sugar land. I enjoyed this bar.

Ingredients: "Chocolate liquor, cocoa butter, sugar. (Cocoa solids 99% minimum.) "

Cocoa mass, cocoa butter, sugar.

Allergen-related information: "May contain milk, nut and soya traces."

Simon Coll - 70% Cacao with Almonds (bar) - July 25, 2021

Chocolate of the Day

Simon Coll Xocolaters 

(Chocolates Simon Coll S.A.)

70% Cacao Con Almendras (Almonds) bar

Good + - Good ++

Weight: 1.76 oz. (50 g.) / 3.52 oz. (100 g.) in total bar

Calories: 298.5 calories in 1/2 bar

Cost: $5.99 for 1 bar

Purchased from: Nugget Markets, Tiburon, CA

Welcome to Day #7 of Chocolate and Almonds Theme Week. 

Today's "70% Cacao Con Almendras" dark chocolate bar was made in Spain by Chocolates Simon Coll S.A. (Sant Sadurni d'Anoia, Barcelona, Spain). The company's chocolate-making roots stretch back several generations to 1840. (The company also acquired the historic Spanish Chocolate Amatller brand in 1972.)

The aroma and flavor notes in today's dark, gluten-free chocolate bar included: chocolatey notes (chocolate cake, freshly baked brownies with nuts), vanilla, nut (almond, walnut), faint fresh ripe banana and light molasses/brown sugar spice (banana licuado); and a balanced, bittersweet dark chocolate (earthy fudge brownie).

Almonds, vanilla and the addition of cocoa powder (that may or may not have been alkalized*) would have helped mellow the overall chocolate taste (and send one to fresh brownies-right-out-of-the-oven territory). These three additions can also soften bold, bitter or acidic notes. Regardless, today's chocolate had best-of-brownie flavor without being too sweet. (Thank you.)

This chocolate had a hearty, uniform texture and fudgy chocolate flavor, with some satisfying secondary flavors, and a light dark chocolate brownie finish.

Ingredients: "Cocoa mass, sugar, almonds (20%), cocoa butter, fat reduced cocoa powder, emulsifier (soya lecithin) and flavouring (vanilla). Cocoa solids: 70% minimum."

Allergen-related information: Contains almonds, soy. "May contain milk and other nut traces."

*On the 14-point pH scale that measures how acidic or basic (alkaline) substances are, the middle of the scale (7) is considered neutral. 

Cocoa powder often has a pH of around 5 (making it acidic). Alkalized cocoa powder, treated with an alkaline substance, can bring the pH back to a more neutral level (pH of around 7 or 8). The resulting cocoa powder (sometimes also referred to as "dutched" cocoa) is milder and has a slightly darker appearance than non-alkalized cocoa powder. 

Simon Coll - 85% Cacao Dark Chocolate (bar) - July 10, 2021

Chocolate of the Day

Simon Coll Xocolaters

(Chocolates Simon Coll S.A.)

85% Cacao Dark Chocolate (bar)

Good +

Weight: 1.495 oz. (42.5 g.) / 2.99 oz. (85 g.) in total bar

Calories: 255 calories in 1/2 bar

Cost: $4.99 for 1 bar

Purchased from: Nugget Markets, Tiburon, CA

Welcome to Day #1 of Dark Chocolate Theme Week. This week features 60% to 90% cacao dark chocolate bars--made with blends of cacao beans, or with no origin specified.

Today's 85% Dark Chocolate bar was made in Spain by Chocolates Simon Coll S.A. (Sant Sadurni d'Anoia, Barcelona, Spain). The company's chocolate-making roots stretch back several generations to 1840. (The company also acquired the historic Spanish Chocolate Amatller brand in 1972.)

The aroma and flavor notes in today's ultra-dark, gluten-free chocolate bar included: green; fresh ripe banana and light molasses/brown sugar spice (banana licuado); nut (walnut); and a balanced, slightly green, bittersweet dark chocolate (earthy fudge brownie).

This chocolate was relatively smooth/uniform in texture and flavor, yet managed to have satisfying complexity.

Ingredients: Cocoa mass, sugar, cocoa butter, fat reduced cocoa powder, emulsifier (soya lecithin) and flavouring (vanilla). Cocoa solids 85%.

Allergen-related information: "Contains soy. May contain traces of milk, hazelnuts, walnuts and almonds." 

Puchero - 55% Ecuador Finca Garyth (bar) - June 30, 2021

Chocolate of the Day

Puchero 
55% Ecuador Finca Garyth (bar)
Good + - Good ++
Weight: 1.23 oz. (35 g.) / 2.47 oz. (70 g.) in total bar
Calories: 190 calories in 1/2 bar
Cost: $9.50 for 1 bar
Purchased from: Bar and Cocoa, online order 

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

Today's Puchero* 55% Ecuador Finca Garyth (bar) was made from bean-to-bar in Valladolid, Spain. 

This relatively sweet (55%), dark chocolate had a subtle, yet complex, shifting aroma notes that included: balanced faint, fleeting green (ranging from sour grass/oxalis/sorrel to a very brief green latex), dark chocolate (light fudge brownie, cake), faint fleeting light leather and licorice, and caramel cashew cookie notes.

The bar had a smooth melt and texture with a very faint green fruit stringency toward the end.

The chocolate had a relatively mild taste, but with a fair amount of enjoyable complexity. Flavor notes included: chocolate (cake, fudge brownie), sweet, slightly tart fruit (golden raisin, green plum, light kumquat), very faint spice (licorice), chocolate malt, and nut (cashew, jaguar cacao seed) and faint green (sour grass/oxalis/sorrel).

The maker's tasting notes read: "This mild chocolate with nutty notes is made with (100% Arriba Nacional) cacao grown by the Cedeno Aguilar family in northwest Ecuador."

Ingredients: "Cacao (55% minimum), sugar, cocoa butter."

Allergen-related information: "May contain traces of nuts, milk and gluten."

*Puchero focuses on roasting and making high-quality, specialty coffees and chocolates from select origins, in Valladolid, a city in the autonomous community of Castile-Leon, in northwest Spain. (The Puchero brand is part of/produced by Tostarix, S.L.)

Kaitxo - Tanzania Morogoro, Valle Kilombero 75% bar - May 6, 2021

Chocolate of the Day

Kaitxo 
Tanzania Morogoro, Valle Kilombero 75% bar
Good +
Weight: 1.2 oz. (35 g.) / 2.4 oz. (70 g.) in total bar
Calories: 190 calories in 1/2 bar
Cost: $9.50 + shipping for 1 bar
Purchased from: Bar and Cocoa, online order

Welcome to Day #7 of Chocolate and Tanzania Theme Week.

Today's Tanzania Morogoro, Valle Kilombero 75% Cacao, bean-to-bar, Basque chocolate was produced by Kaitxo Avda Encartaciones (Balmaseda, Spain). The company offers a variety of specialty chocolates and coffees.

This 75% cacao chocolate had relatively subtle aroma with warm, baked chocolate cake/brownie, and fruit (chocolate covered red apple/red fruit). It was made using ("Amelonado/Criollo") cacao from "Kamili," Morogoro (Kilombero Valley), Tanzania. 

The chocolate had an even, stoneground melt and texture and sharper/more distinct flavors than other Tanzania origin bars featured this week. (This would make sense if there was less conching/grinding time, which results in slightly granular texture, and less homogenized and better "preserved" flavors.)

The flavor was relatively bright and complex with pleasing, dark chocolate, citrus (tart-sweet lemon), a sparkle or two of tart-sweet tropical fruits, red fruit, cream, bread, green nut, with a slight astringency in the second half of tasting a bite. It was high in flavor, and (like other bars this week) relatively low in bitterness. There was a bit more fruit/citrus acid in this bar, but it was relatively well balanced.

I enjoyed tasting a 75% cacao chocolate made from (Kokoa) Kamili-sourced (Tanzania) beans. This cacao (the source for almost all the bars featured this week) tasted naturally sweet and bright. And bumping up the cacao a few percentage points above the "standard"* 70% chocolate bar (combined with what might've been a shorter grind/conch time) yielded a bit more cacao flavor, and less sugar.

The Kaitxo chocolate maker's tasting notes read as follows: "Frutos rojos (red fruits), avellanas (hazelnuts) y (and) melaza (molasses)."

Ingredients: Cacao beans, cane sugar, cacao butter.

Allergen-related information: "May contain traces of wheat, free nuts and soy."

*About this standard 70%...In the 1990s, there was a new focus on educating people about cacao percentages in chocolate. Few people up until that point would have thought much about these numbers. There was dark chocolate, milk chocolate and white chocolate. What more did a chocolate lover need to know? 

However, dark chocolate back then often did contain far less cacao than it does today, so this discussion was necessary for chocolate makers who wanted to showcase more unique cacao origins and flavors (that would also cost more). There were many parallels going on with other food specialty products (like coffee, distilled spirits, preserves, etc.) at the same time. The bar was being raised.

Dark chocolate lovers started hearing that 70% cacao was the optimal percentage for a artisan chocolate offerings. This percentage of cocoa (solids) would be acceptably sweet, but not overly sweet. (Makers also saw that most buyers (at least initially) preferred sweeter chocolate, and that higher percentage bars might be a tougher sell.)

Fortunately, a handful of dedicated, small, bean-to-bar chocolate makers took considerable risks and succeeded. Times have changed. While 70% cacao chocolate might be a good starting place, you hear less about that being the "ideal" number today. Most specialty/craft chocolate makers take great pains to study individual batches of cacao first before making these decisions. And we happily trust them to do so.

A fruity, sweet cacao will become overly so with too much added sugar. So a 72-75% cacao chocolate bar might be a better choice than 70% cacao for this batch/origin. A bitter or bolder cacao might do well with a little added cocoa butter and sugar, or not. Fermentation, roasting, conching, and other choices optimize/highlight/downplay different flavors. Percentages can serve as guides for dark chocolate enthusiasts, but never tell the complete story. For that, you have to taste.

Puchero - 50% Mexico Pinon Soconusco (bar) - Apr. 15, 2021

Chocolate of the Day

Puchero 
50% Mexico Pinon Soconusco (bar)
Good ++
Weight: 1.235 oz. (35 g.) / 2.47 oz. (70 g.) in total bar
Calories: 223.3 calories in 1/2 bar
Cost: $11.00 for 1 bar
Purchased from: Bar and Cocoa, online order

Bienvenidos a (welcome to) Day #9 of Chocolate, Trees and Bees Theme Week. Today's focus is back on the wondrous things that trees give us, including cacao trees (cacao) and pine trees (pine nuts).

Today's 50% Mexico Pinon Soconusco (bar) was crafted from bean-to-bar by the makers at Puchero (Valladolid, Spain). Puchero is focused on producing high-quality, specialty coffee and craft chocolate.

This chocolate had a faint aroma. Pine nuts (aka pinones, pignoli) have a subtle, delicate scent and buttery texture and flavor. The ground pine nuts in this bar softly muted the scents of the cacao. 

The cacao used to create this chocolate ("Criollo, Trinitario") were grown in Soconusco, Mexico. The cacao chosen (more delicate and nuanced than some bolder Forastero cacaos) was also a good match with the pine nuts. The cacao did not eclipse the more subtle nut/seed flavors.

The texture was divine. Today's ground nut/seed fusion (like gianduja/gianduia, a finely ground hazelnut + chocolate blend) had an incredibly smooth and rich melt and mouthfeel. 

I imagined spreading this creamy 67% cacao chocolate on a warm croissant or freshly baked roll with a butter knife. A very judicious pinch of salt added an addictive quality to the chocolate, which was effortlessly consumed in one sitting.

The pine nut bar had a clean taste and finish. (There was no odd semi-metallic flavor or "pine mouth" after eating this pine nut blend, that occasionally occurs with pine nuts from other sources.) 

Puchero chocolate makers--based in Valladolid (the largest city in Castilla y Leon ("land of medieval castles") historic region in northwest Spain)--selected premium pine nuts from the Pinon-sol co-operative in this area of Spain for this chocolate.

Ingredients: cacao, raw pine nut (25%), sugar, cocoa butter, salt.

Allergen-related information: May contain traces of nuts, milk and gluten

Blanxart - Organic Dark Chocolate Nicaragua 85% Bosawas bar - June 19, 2019

Chocolate of the Day:

Blanxart
Organic Dark Chocolate 85% Bosawas Nature Preserve, Nicaragua bar
Good +++
Weight: 1.1 oz. (31.25 g.) / 4.4 oz. (125 g.) in total bar
Calories: 170 (estimate) calories in 1/4 bar
Cost: $8.99 for 1 bar
Purchased from: The Spanish Table, Mill Valley, CA

Buenos Dias y Bienvenidos al dia #12 de la semana tematica del Chocolate y Nicaragua. Welcome to Day #12 of Chocolate and Nicaragua Theme Week.

Today's Organic Dark Chocolate (Chocolat Bio Noir) 85% Bosawas Nature Preserve, Nicaragua, bar was from Blanxart* (based in Barcelona, Spain since 1954). As the name implies, the cacao used to make this bar was grown in the Bosawas Nature Preserve in Nicaragua.

This ultra-dark bar had light, complex fruit (grapes, peach jam), malt, peanut butter and jelly, oatmeal cookie, and light caramel aroma, and a smooth melt and texture.

The flavor profile was remarkably mellow for an 85 percent bar. It contained chocolate, very light fruit acidity, nutty and very faint, balanced earth/dirt notes with a very subtle, balanced bitterness and a pleasant finish. Again, an intriguing complexity with a light touch and not too sweet. There was much to like here.

Thank you to Spanish Table for their assistance in selecting some great Spanish chocolates in their store, amidst paella pans, spice jars and packets and other interesting Iberian items.

*BB Chocolate Grup, S.A. This bar was imported by Culinary Collective (Lynnwood, WA).

Blanxart - Organic Dark Chocolate 42% Congo bar - May 17, 2017

Chocolate of the Day: 

Blanxart
Organic Dark Chocolate 42% Grand cru single origin Congo (bar)
(Chocolat Noir Bio 42% Grand cru)
Good+
Weight: 1.1 oz. (31.25 g.) / 4.4 oz. (125 g.) in total bar
Calories: 182 calories (estimate) in 1/4 bar
Cost: $8.99 for 1 bar
Purchased from: Village Market, SF Ferry Building, San Francisco, CA

Welcome to Day #14 of Chocolate and Africa Theme Weeks.

We're sampling cacao (in chocolate bar form) from the Republic of Congo today—and larger Democratic Republic of Congo (DRC, aka Eastern Congo) yesterday—as we move through Africa from east to west.

Cacao grows up to 20 degrees north or south of the Equator). Africa contains several countries that are located within this large possible growing area (including Madagascar, Tanzania, Uganda, the Republic of Congo, Eastern Congo (DRC), Ghana, and Ivory Coast).

Both yesterday's Original Beans 55% cacao bar and today's Blanxart 42% cacao bar were organic, milk chocolate bars made with fair trade/fairly traded cacao from the Congo region. Both Congos border the Congo River Basin area.

The origin for the cacao in today's bar was from the Mountains of the Moon. Blanxart explains: "Between the East African savannahs and the vast rainforests of the Congo Basin lie the ice-covered Lunae Montes" (Mountains of the Moon)." Here approximately 100 farmers grow the organic Mountains of the Moon cacao used to make today's bar.

Today's 42% milk chocolate bar, made in Spain with certified organic cacao, was quite a bit sweeter* than yesterday's 55% "dark" milk chocolate bar. It had hints of fruit and sweet caramel and vanilla.

*The Blanxart Organic 42% Congo bar wrapper listed the following ingredients: sugar, cocoa butter, whole milk powder, cocoa, vanilla

Valor - Doblones Leche Rellenos - Avellana 37% bar - Dec. 15, 2015

Chocolate of the Day: 

Valor Chocolates
Doblones Leche Rellenos - Crema de Avellana 37% (bar)
Good
Weight: .5 oz. (14.1 g.) (estimate) in 2 small squares
Calories: 75 calories (estimate) in 2 small squares
Cost: $N/A - gift from a friend (thank you Toni!)
Purchased from: N/A - gift from a friend who was traveling in Spain

Today was Day #2 of Chocolate and Hazelnut Theme Week.

These bite-sized, individually wrapped 37% milk chocolate hazelnut squares (Doblones Leche Rellenos - Crema de Avellana) were part of an assortment pack of chocolates from Valor Chocolates (Villajoyosa, Alicante, Spain).

Someday, when I travel to Spain I hope to visit the stretch of Mediterranean coast known as "Costa Blanca" where Villajoyosa ("Happy Village") is located, to visit Valor Chocolate and the Valor Chocolate Museum.

The content and images in this post belong to ChocolateBanquet.com.

Blanxart - Chocolate a la Taza, Criollo (Peru) - Oct. 8, 2015

Chocolate of the Day: 

Blanxart
Chocolate a la Taza - Criollo de Alto Piura - Peru
Good +
Weight: 1 oz. (28.3 g.) / 7 oz. (200 g.) in total package
Calories: 150 calories (estimate) in 1 serving
Cost: $8.95 for 1 package
Purchased from: Chocosphere, online order

Welcome to the last day (Day #7) of Chocolate and Peru Theme Week.

Chocolate a la Taza is a thick, rustic-rich style of Spanish drinking chocolate. Bars can be eaten, grated onto other dishes, or melted into hot chocolate. And as the leaves start to turn scarlet and days get shorter this month, the thought of preparing a cup of rich cinnamon hot chocolate sounds more appealing.

Today's Chocolate a la Taza with Criollo de Alto Piura (from Peru) hailed from Spain—specifically from Blanxart (Barcelona, Spain).

After unwrapping the hefty*, 12-square tablet, I used a sharp knife to very carefully saw through this 15 mm (almost 5/8 of an inch) bar. I'm not saying my method is the best way to obtain a single square or two. You'll end up with tiny piles of shavings as if a large termite had been helping you. However, it got the job done; and you can always use those shavings for something else.

A little goes a long way. I poured a small amount of boiling water over the chocolate square in a tiny espresso cup and stirred with a tiny spoon until the result was a thick, sweet hot chocolate. (Then I poured the warm, velvety viscous chocolate into another tiny cup to get a more polished look for this photo, after all that stirring left chocolate marks on the side of the first cup.)

The square had a lovely chocolate brownie or chocolate cookie aroma and flavor, and the resulting hot chocolate was smooth and rich; I liked it a bit better than other similar a la taza style chocolates I've tried. Because it was hot drinking chocolate and had quite a bit of sugar in it (you can almost feel the crystals melting in your mouth with rustic style chocolate), it was more difficult to tease out the more subtle Criollo flavors of this Peruvian cacao, but the overall pleasing results speaks for itself I think.

*This generous block of chocolate will last me quite awhile as my drinking chocolate cups tend to be quite small. But no worries, I can always grate some and sprinkle atop some gluten-free scones or churros.

The content and images on this post belong to ChocolateBanquet.com.