ChocolateBet: April 1, 2012

Chocolate of the Day:


Xocolatl de David

1.) Piment d'Espelette bar
Weight: .4 oz. (11.3 g.) / 2.2 oz. (62 g.) ttl pkg.
Calories: 59 calories (estimate)
Cost: $8.95 total bar
Purchased from: Fog City News, in San Francisco, CA

2.) Almond and Pimenton bar
Weight: .4 oz. (11.3 g.) / 2.2 oz. (62 g.) ttl pkg.
Calories: 60 calories (estimate)
Cost: $8.95 total bar
Purchased from: Fog City News, in San Francisco, CA

Today's first bar, of two, from Xocolatl de David (Portland, OR) contained espelette pepper and a hint of Fleur de sel. I broke off a small shard from this relatively thin bar -- that was just the right thickness for tasting.

I haven't found espelette peppers to be very flavorful when mixed with chocolate. The dark chocolate (74% cacao from Dominican Republic) may have overpowered this more mild member of the "pepper" group.

I did find the company's second Almond and Pimenton bar (made with 68% cacao from Bolivia) to be more flavorful. The olive oil fried marcona almonds with pepper and Fleur de sel were hard to beat. Not terribly spicy, but very tasty.

Today was Day #7 of Chocolate and Pepper Theme Week, and Day #2 of Chocolate and Salt Theme Week.

ChocolateBet: March 30, 2012

Chocolate of the Day: 

Bovetti Artisan Chocolatier
Dark Chocolate with Espelette Peppers
Good - Good +
Weight: .875 oz. (25 g.)/ 3.5 oz. (100 g.) total bar
Calories: 130 calories (estimate) in 1/4 bar
Cost: $8.99 total bar
Purchased from: Draegers, in San Mateo, CA

Today was Day #5 of Chocolate and Spicy Pepper Theme Week. This 73% cocoa dark chocolate bar with espelette peppers was not spicy, but the crushed espelette peppers sprinkled on the back of this bar from Bovetti (France) did give it an attractive, festive look.

This would be a good bar for eating or for grating, baking, and perhaps even for fondue. However, for those who have become spoiled by the new American maker bars, you may find this dark bar a little flat-flavored. I was convinced I was eating nice dark chocolate (hard snap, smooth consistency), but there was something (flavorings? vanilla? cocoa source? a darker roast time that flattened out acidity?) that was dulling down the flavor arc from the cocoa itself. I've found the same thing in other dark(er) bars from Italy in the last few years. Theories on this phenomenon would be welcome.