Manoa Chocolate - Manako Mango 70% Dark Chocolate (bar) - Aug. 22, 2022

Chocolate of the Day

Manoa Chocolate
Manako - Mango 70% Dark Chocolate (bar)
Good ++
Weight: 1.05 oz. (30 g.) / 2.1 oz. (60 g.) in total bar 
Calories: 180 calories in 1/2 bar
Cost: $7.99 (estimate) for 1 bar
Purchased from: Oceana Market, Pacifica, CA 

Aloha and welcome to Day #3 of Chocolate and Hawaii Theme Week.

Today's Manako (Mango) bar was part of a "Flavors of Hawaii" collection from Manoa Chocolate* (Kailua, O'ahu, HI). Other flavors in this set included Haupia (Hawaiian coconut pudding-inspired vegan coconut milk chocolate), Liliko'i (Passion Fruit), Mai'a (Banana), Pa'akai (Sea Salt) and Kope (Coffee) and Nibs.) 

But, let's focus on mangos for a minute. Many delicious fruits grow well in Hawaii's rich volcanic soils, including 100s of mango varieties/cultivars. 

Way too much mango history...

Mangos originated in India and SE Asia thousands of years ago. The first mangos were brought to Hawaii centuries ago--perhaps by Chinese immigrants in the 1700s, or the British** who were crossing paths with (and expanding) Spanish Galleon trade routes that extended from Acapulco (Mexico) to Manila (Philippines) to ports like Macao in southeastern China. I'm not sure, but having eaten fresh mango in Hawaii, I'm just glad they're there.

Fabulous fruit freeze drying...and more history

Freeze drying has allowed us to infuse chocolate with fruit and other food flavors without vats of melted chocolate "seizing up" (which it does when exposed to watery substances). 

The Incas and a few other cultures were using a primitive form of freeze drying in the 1400s. Even though the Inca enjoyed cacao (sometimes in beverages with fruit, flowers and/or spices), I don't know if any chocolate/cacao might have been involved in these early efforts. 

Fast forwarding to the 1950s, freeze drying of foods (and other substances) became popular in the U.S. More affordable, professional equipment to freeze-dry fruit and foods became more widely available in the decades that followed. 

I'm guessing that freeze-dried and ground mango powder was used in today's bar. This preservation method has only gotten better and more accessible in the past few decades, and using the resulting finely ground fruit powder has been a great way to incorporate authentic, bright flavors into chocolate, with fresh fruit notes still largely intact.

Finally! We get back to today's delicious Mango Chocolate!

Aroma notes for this 70% dark chocolate bar included: authentic sweet, ripe fruit (mango), dark chocolate, fleeting, faint green (green tea) and very faint nutty and warm spice notes.

The flavors were skillfully integrated and flavor notes mirrored the aroma notes mentioned above. This refreshing, fruity dark chocolate was a well-executed blend of mildly-tart sweet mango fruit and rich dark chocolate.

There was a barely detectable granularity in this chocolate that I'm assuming may have been from ground mango powder. It was very subtle and not objectionable.

Manoa suggested beverage pairings: "Wine: German Riesling, Beer: IPA, Liquor: White Rum"

Ingredients: Cacao, organic cane sugar, cocoa butter, mango powder

Allergen-related information: "Made in a facility that processes milk powder and nuts."

*Manoa is a Hawaiian word. The English translation: thick, solid, vast, depth. This definition conjured up notions of the Pacific Ocean, Hawaiian lava beds, and great chocolate.

**One of the first documented accounts of the mango's arrival in Hawaii mentioned that Captain John Meek (1791 - 1875), an inter-island schooner captain who had come to Hawaii with his father in 1809 via Massachusetts, brought them to the Islands from Manila (Philippines) in 1824. (Meek is also is credited for introducing tortoises from Mexico and turkeys from Chile to Hawaii.)

Bubbies - Chocolate Mochi Coconut-Based Frozen Dessert- Aug. 21, 2022

Chocolate of the Day

Bubbies Hawaii

Chocolate - Mochi Coconut-Based Frozen Dessert in Sweet Rice Dough

Good +

Weight: 2.5 oz. (70 g.) / 7.5 oz. (210 g.) in total package/box of 6

Calories: 160 calories in 1 piece

Cost: $ Missing information

Purchased from: Missing information

Welcome to Day #8 of Chocolate and Coconut Theme Week, and Day #2 of Chocolate and Hawaii Theme Week.

Today's Chocolate Mochi Coconut Based Frozen Dessert Wrapped in Sweet Rice Dough were manufactured by Bubbies Homemade Ice Cream and Desserts Inc. (Phoenix, AZ). The company started making ice cream in Hawaii in the mid 1980s, and their current mochi ice cream line includes flavors like mango, passion fruit, matcha green tea and blood orange.

These chocolate (frozen, non-dairy) mochi pieces had a very subtle (sweet) aroma. The flattened dome shape of these treats (more like a soft brownie-colored cookie than a rice ball) made them easier to hold and eat. 

The sweet rice dough wrapper was relatively dense with a soft chewy texture; and 

these sweet rice dough confections--including the chocolate (coconut-based ice "cream") filling--had a mild, sweet cocoa/chocolate brownie flavor throughout. (Note: the coconut flavor was very subtle.)

Ingredients: Non-dairy frozen chocolate dessert (water, coconut cream (coconut extract, water, xanthan gum, carageenan, guar gum), tapioca syrup solids, cane sugar, cocoa powder (processed with alkali), agave fiber extract (inulin), citrus fiber, stabilizer (locust bean gum, guar gum, standardized with sugar), salt, natural flavor, sunflower lecithin); Mochi Dough (cane sugar, rice flour, water, tapioca syrup (tapioca, water, salt, vanilla), cocoa powder (processed with alkali)).

 

Allergen-related information: Contains coconut (tree nut). Produced in a facility that processes egg, milk, peanut, soy, tree nuts. Certified gluten free. Certified Vegan. Non-dairy, plant-based, 

Bubbies - Cookie Dough Ice Cream Bites - Aug. 20, 2022

Chocolate of the Day 

Bubbies

Cookie Dough Ice Cream Bites 

Good ++

Weight: 2.68 oz. (76 g.) / 8 oz. (228 g.) in total package/box of 6

Calories: 260 calories in 2 pieces

Cost: $3.99 for 1 box of 6 pieces

Purchased from: Grocery Outlet Bargain Market, Palo Alto, CA

Welcome to Day #7 of Chocolate and Rice Theme Week, and Day #1 of Chocolate and Hawaii Theme Week.

Today's Cookie Dough Ice Cream Bites (frozen dessert bites consisting of vanilla chocolate chip ice cream inside a rice-based cookie dough) were manufactured by Bubbies Hawaii (Bubbies Homemade Ice Cream and Desserts Inc.). The company is based in Phoenix, AZ, but got its start making ice cream in Hawaii in 1985.

These bites had a satisfyingly complex melt and texture. The outer rice dough was firm yet pliable--a well-executed rich cookie dough with some of the pillowy, springy-chewy mochi texture one finds in frozen mochi desserts.

The cold, creamy vanilla chocolate chip ice cream interior blended well with the cookie dough exterior. The taste resembled a frozen ice cream cookie sandwich, but with a more cohesive and conveniently pliable cookie component--a design that prevented sudden rupture and dribble ice cream confection accidents.

Ingredients: Cookie dough (rice flour, butter, brown sugar, tapioca syrup, chocolate flakes [sugar, unsweetened chocolate, cocoa butter, whole milk powder, milkfat, natural vanilla flavor], sweetened condensed milk [milk, cane sugar], cane sugar, xanthan gum, vanilla extract, sunflower oil, natural flavor). Vanilla ice cream (ice cream mix [nonfat milk, cream, cane sugar, locust bean gum, guar gum], chocolate chips [sugar, unsweetened chocolate, cocoa butter, dextrose], egg yolk, vanilla extract).

 

Allergen-related information: Contains milk, eggs. Produced in a facility that processes peanuts, tree nuts, and soy. 

 

Mikawaya Mochi Ice Cream - Double Chocolate Mochi - Aug. 19, 2022

Chocolate of the Day

Mikawaya Mochi Ice Cream

Chocolate Chocolate (Double Chocolate) Mochi

Good + 

Weight: 3 oz. (86 g.) / 9.1 oz. (258 g.) in total package of 6 pieces

Calories: 200 calories in 2 pieces

Cost: $3.99 for 1 serving

Purchased from: Grocery Outlet Bargain Market, Palo Alto, CA

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

Today's "Chocolate Chocolate" Mochi was the second frozen mochi treat (with chocolate) made by Mikawaya Mochi Ice Cream (Vernon, CA) featured this week. (The first was filled with mint chip ice cream.)

As with many frozen mochi (aka daifuku) desserts, the aroma was barely detectable. Texturally, this was a blend of refreshing, creamy, cold chocolate chocolate chip ice cream covered with a pillowy soft, lightly springy and chewy sweet rice dough. Both complemented each other well.

The chocolate ice cream, flecked with chocolate (that added some microbursts of authentic dark chocolate flavor), was flavorful and creamy with rich, smooth chocolate-y and cocoa tones. 

A light pixie dusting of rice flour adorned these pieces, enabling an effortless release of the mochi spheres from their half-dome plastic compartments. 

Ingredients: Ice Cream Ingredients: Milk, cream, cane sugar, chocolaty bits (cane sugar, coconut oil, cocoa processed with alkali, cocoa, corn starch, salt), cocoa processed with alkali, whey, nonfat dry milk, stabilizer (guar gum, locust bean gum). Mochi Dough Ingredients: Cane sugar, water, sweet rice flour, egg whites, rice flour, purple carrot juice (color), caramel color, enzyme, beet juice concentrate (color), citric acid.

Allergen-related information: Contains milk, egg. "May contain peanuts and tree nuts." (Gluten free, no soy ingredients, Kosher dairy)

Arete Chocolate - Expeller Pressed Cocoa Powder - Aug. 18, 2022

Chocolate of the Day

Arete Chocolate

Expeller Pressed Cocoa Powder

Good +

Weight: 1 oz. (28.3 g.) / 8.8 oz. (250 g.) in total package

Calories: 65 calories (estimate) in 1 oz. serving

Cost: $ Missing information  

Purchased from: Arete or The Chocolate Garage*

Welcome to Day #5 of Chocolate and Rice Theme Week.

Today's homemade chocolate and rice (cake) dessert employed Expeller Pressed Cocoa Powder from Arete Chocolate as a topping and ingredient.

An ultra-dark (82% cacao) chocolate covered rice cake** that I made. It was topped with a large scoop of green tea ice cream and garnished with a healthy dose of Arete Chocolate Cocoa Powder and chopped almonds.

The Arete Chocolate cocoa powder classed up this dessert considerably. I'm hoping they might resume making and selling chocolate one day. (They closed shop in 2020.)

Ingredients: Expeller pressed cocoa solids

 

Allergen-related information: (None listed/found on package.) 

*The Chocolate Garage Retail space in Palo Alto, CA, is no longer open.

**Notes: I used a commercially available (Lundberg Family Farms) rice cake as a form to be chocolate covered. Melting a bar of chocolate on a round rice cake for a single-serving dessert can be done in the microwave; but it is very easy to burn the rice cake if you start with room temperature/cooler chocolate. 

It's best to warm the chocolate up on a microwave-safe plate first (so that it's soft, but not completely melted) and then transfer it (with the help of a spatula if needed) and place on top of the rice cake--and finish the melting over the rice cake for a bit longer--spreading the melted chocolate over an uncovered edge if needed). You can then transfer this to a clean dessert plate if you want a nice clean edge.

The end product is an easy-to-make, attractive perch for ice cream or a fruit dessert.

 

Mikawaya - Mochi Ice Cream, Chocolate Mint - Aug. 17, 2022

Chocolate of the Day

Mikawaya Mochi Ice Cream

Chocolate Mint

Good ++ - Good +++

Weight: 3 oz. (86 g.) / 9.1 oz. (258 g.) in total package of 6 pieces

Calories: 220 calories in 2 pieces

Cost: $3.99 (estimate) for 1 package/box of 6 pieces

Purchased from: Grocery Outlet Bargain Market, Palo Alto, CA

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

Today's (frozen) Chocolate Mint Chip Mochi was from Mikawaya Mochi Ice Cream (Vernon, CA), and was part of a plate of three different mochi-inspired sweets. 

Chocolate Mint Mochi Ice Cream

The best of the three ball-shaped confections on today's plate was this Mikawaya ice cream wrapped in a sweet rice dough. A beautifully springy rice dough enveloped a refreshing mint chocolate chip ice cream center.

Mango Mochi

The second mochi plate confections were miniature-sized Mango mochi from Royal Food Co. that nicely captured an authentic tart, sweet mango fruit flavor. They were relatively sweet, and had a slightly firmer springy/chewy texture. They were sealed in packets (sets of 4) and were not refrigerated. 

Homemade Chocolate Horchata flavored mochi

Last, was my homemade rice ball (soaked and stovetop cooked Jasmine rice dough), that I used to make a mochi-inspired chocolate horchata ball. The cinnamon and cocoa flavors were nice but the texture was not as light and springy. (Pureed, soaked and cooked jasmine long grain rice + finely ground almond flour and a generous dose of cinnamon and cocoa that were slow-cooked and stirred together; but could not be magically transformed into the loftier, sweet, sticky mochi rice dough of today's featured chocolate.

Mikawaya Mochi Ice Cream Ingredients: 

Ice Cream Ingredients: Milk, cream, cane sugar, chocolate flavored chips (cane sugar, coconut oil, cocoa processed with alkali, cocoa, corn starch, salt), whey, nonfat dry milk, natural flavors, stabilizer (guar gum, locust bean gum). Mochi dough ingredients: Cane sugar, water, sweet rice flour, egg whites, rice flour, enzyme. 

Allergen-related information: Contains: milk, egg. "May contain peanuts and tree nuts." (No gluten or soy ingredients.)

Bouchard - Belgian Dark Chocolate 72% Cacao Napolitains - Aug. 16, 2022

Chocolate of the Day

Bouchard
Belgian Dark Chocolate 72% Cacao "Napolitains"
Good ++   
Weight: 1.06 oz. (30 g.) / 16 oz. (1 pound) (455 g.) in total package of 75 small bars
Calories: 140 calories in 5 small bar(s)
Cost: $9.99 (estimate) for 1 package of 75 bars
Purchased from: Grocery Outlet Bargain Market, Palo Alto, CA

Welcome to Day #3 of Chocolate and Rice Theme Week, featuring a fine chocolate that was tasted by itself--and also paired with a rice dessert from Puerto Rico.

Today's individually-wrapped, Belgian Dark Chocolate 72% Cacao "Napolitains" were from Bouchard NV (Ghent, Belgium). 

The family-owned Belgian chocolatier has been making chocolate since 1931, and offers at least three different chocolate Napolitains that I'm aware of (today's 72% dark chocolate, a salt caramel variant, and a version with probiotics).

The Napolitains (small, thin bars) have tiny ridges on one side--designed to make the pure chocolate flavors more accessible (when the chocolate is placed, ridged side down, on your tongue).

These dark chocolates were well-suited for multiple purposes including: 1.) a convenient, portable tasting chocolate or snack--easily shareable with a group of people; 2.) an after-dinner chocolate; or 3.) an accompaniment to a bowl of ice cream or dessert. They served as all of the above today.

First things first - tasting this chocolate a la carte

Aroma and flavor notes for this four-ingredient chocolate included: bittersweet chocolate with faint, balanced woodsy earth and light green (tree syrup, maple sugar), and very faint woody nut notes. 

If you sample these snack-sized bars as suggested, and you let them dissolve slowly on your tongue, your patience will be rewarded with a luxe melt, lots of true chocolate (and more subtle) adjunct flavors--all layered within a relatively bold but balanced, dense dark chocolate. (I'm guessing this chocolate was made with Forastero or Amelonado variety cacao beans.) 

The Napolitains really were the perfect size and shape for chocolate tasting. They rested perfectly on my tongue during the tasting experience.

Pairing with Arroz con Dulce dessert

For the chocolate + rice pairing...I made a version of Arroz con Dulce--following a Puerto Rican Coconut Rice Pudding recipe* that called for a generous helping of warm spices (ginger root, cinnamon, cloves and nutmeg), rice, coconut milk, brown sugar, raisins and salt.

I stirred in two Bouchard Belgian dark chocolates into a (warm) 1/2 batch version (3 servings) of the original recipe* (that would have made 6 servings) toward the end of the cooking process on the stove. (I also added 1/2 tsp. of almond flour, and 1/4 tsp. of molasses to this recipe early on.)

I topped the resulting cooked coconut rice (+ chocolate) pudding with rum raisin ice cream with two more small, individually wrapped bars of Bouchard Belgian Dark Chocolate on the side. Delicioso.

This rice pudding was very rich and much more flavorful (and interesting to me) than rice puddings (that can be lumpy, starchy and bland) found in the continental U.S. states (a group that does not include Hawaii--or Puerto Rico). 

Notes: The high carbohydrate content of white rice (rice puddings) and the very rich coconut milk in this recipe, as well as the cream and sugar in the rum raisin ice cream, made me drowsy (unlike my normal energized feel after sampling a chocolate). I used jasmine rice for the rice pudding; and some sources have suggested that this rice helps promote sleep in the hours that follow consumption. (Maybe. Or the drowsiness was due to blood sugar fluctuations from a white rice-based pudding.) 

Ingredients: Unsweetened chocolate, sugar, low fat cocoa, sunflower lecithin.

Allergen-related information: (No soy or gluten.) "Produced in a facility that uses milk and tree nuts."

*The recipe for Coconut Rice Pudding (Puerto Rico style) was from Salima's Kitchen website.