Firefly Chocolate - Orange + Rose bar (+ petals) - Jan. 6, 2016

Chocolate of the Day: 

Firefly Chocolate
Orange + Rose 85 percent bar
Good +
Weight: 1.86 oz. (52 g.) in 1 bar
Calories: 279 calories (estimate) in 1 bar
Cost: $9.00 for 1 bar
Purchased from: Firefly Chocolate, Fall Chocolate Salon, San Francisco, CA

Welcome to Day #6 of Chocolate and Flower Theme Week, and Day #1 of Chocolate and Orange Theme Week. Today I'm featuring a bar that included flowers and fruit in bloom this month (winter) in California—orange citrus fruits, a few hardy roses, and a sprinkle of loquat blossom petals.

Today's Orange + Rose dark chocolate bar was from Firefly Chocolate in Sonoma County (Windsor, CA). This 85 percent cacao, organic dark chocolate bar was made with stone ground cacao beans, coconut palm sugar and cocoa butter. And it was flavored with rose powder and orange peel powder.

This ultra-dark bar had a pleasing fragrance with hints of fruit, floral, and spice. The texture was smooth, and the rose petal flavor stood up to the 85% chocolate and the (very subtle) orange peel flavor better than I imagined. (Floral flavors can be delicate, volatile and easily lost.)

This bar was perfect for those who want to experience some lovely flavor elements without much sugar.

And if you'd like to turbo-boost the rose flavor, you can always make a rose petal wrap* (or rose "taco") by folding rose petals around small bites of a floral chocolate.


Roses and Loquats
The rose family is large. It includes the lush, romantic rose flower, as well as apples, pears...and loquats.

Conveniently, loquats bloom in January in California, so I picked some loquat blossoms (thanks to my neighbor Margaret!), and sampled these edible flowers, with the intent of doing some chocolate and flower match-making.

The small five-petal, off-white loquat flowers had an intriguing, slightly musty, almond blossom perfume aroma. As is often the case with flowers, the smell was different than the taste of the orange fruit that will develop in a few months. (Loquats came over from Asia. And, I believe loquat flowers are used in China to make or flavor a cough medicine.)

Rose5 Cocktail
On a related note, I made a low-alcohol Rose5 cocktail. This drink was made with 3/4 oz. of vodka that had been mixed with 1.5 oz. of simple syrup of rose petals and loquat flowers; a drop of chocolate bitters, 3 drops of almond liqueur, and a splash of soda water if you'd like. Garnish with ice cubes filled with petals if you want to guild the lilly. Adjust portions to your liking.

*Make sure to use fresh unsprayed or, preferably, organic roses petals. You'll find some roses have more perfume oomph than others; but they're all fun to try—either by infusing petals into a heated simple syrup (1/2 organic sugar + 1/2 water) and letting them sit for an hour or two to cool. Or, if you wish, you can muddle them into some vodka or gin and let them sit/infuse for awhile before straining the petals out.

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

Amano Cardamom Black Pepper bar - Jan. 5, 2016

Chocolate(s) of the Day: 

Amano Chocolate Company

Cardamom Black Pepper bar
Very Good
Weight: 1 oz. (28.3 g.) / 3 oz. (85 g.) total bar
Calories: 140 calories (estimate) in 1/3 bar
Purchased from: Amano Chocolate Company

Dos Rios bar
Good ++ - Very Good
Weight: 1 oz. (28.3 g.) / 3 oz. (85 g.) total bar
Calories: 142 calories (estimate) in 1/3 bar
Purchased from: Amano Chocolate Company

Today was Day #5 of Chocolate and Flowers Theme Week.

Amano Chocolate Company (Orem, UT) makes two bars that seem to possess remarkable floral flavor notes. They brightened up a dark, dreary winter day outside. (Even today's midday photos were sunlight-starved and in need of a pick me up.)

Both the Dos Rios and Cardamom Black Pepper bars were crafted from cacao beans from Guayas, in the Dominican Republic.

Like many bean-to-bar chocolate makers, Art Pollard at Amano has a relatively close working relationship with farmers that produce their preferred cacao beans. And rather than go with a fair trade certification logo, a note on the packaging states: "Fairly Traded with the Farmer." I'd covet that direct relationship too if it guaranteed me continued access to magic beans like this.

Amano tasting notes for the Dos Rios chocolate mention bergamot orange and lavender. It was so floral, it was hard to believe the base 70% cocoa Dos Rios bar didn't have any added flavors. I remember having the same reaction, when I first tasted the Amano Dos Rios bar a few years ago. Since I love floral flavors, I was delighted.*

The Cardamom and Black Pepper bar takes this same Dos Rios bergamot orange, heady floral-citrus flavor (think Earl Grey tea), and kicks it up a few notches. I also tasted light green fig, cardamom, almond blossom, green tea, and finally got a little lavender after a a few bites. Embedded sugar crystals enhanced the sparkle factor and gave the bar some crunchy texture. The single estate black pepper flavoring captured the pepper's floral notes, and not its heat.

The Amano Cardamom Black Pepper bar was a relatively recent addition—part of a group of bars with new packaging and with flavor inclusions. Previously the company offered a cardamom and black pepper truffle; this was a bar version of that award-winning confection.

*I readily admit my biases. I like chocolate with all sorts of complex flavors: chocolatey, nutty, citrus, etc. I love floral and umami notes and flavor inclusions. They may not be everyone's cup of tea.

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

Amano Chocolate - Raspberry Rose bar - Jan. 4, 2016

Chocolate of the Day:

Amano Chocolate Company
Raspberry Rose bar
Good ++
Weight: 1.5 oz. (42.5 g.) / 3 oz. (85 g.) in total bar
Calories: 205 calories in 1/2 bar
Purchased from: Amano Chocolate table at Fall Chocolate Salon, San Francisco, CA

Today was Day #4 of Chocolate and Flower Theme Week, and roses loom large in this week's featured chocolates.

Even though January isn't peak flower season, winter dreams of roses. The local Stanford University Cardinal football team won the New Year's Day Rose Bowl game a few days ago. And I noticed rose-related imagery and objects today on a neighborhood walk that I'd never seen before. There was even a "real" rose, that had survived recent frosts.

Art Pollard and team at Amano Chocolate Company (Orem, UT) know something about conjuring bright, sunny and floral flavors in the middle of winter. The company makes chocolate in a region where winters include snow.

Amano's Raspberry Rose bar was inspired while Art was doing research at a pastry shop in Paris, which included sampling a raspberry rose cheesecake. The resulting chocolate was a complex fruity and floral bar.

Today's bar gave the taster a colorful and satisfying ride. The complex aroma and first impression included bold, earthy, acidic notes*. The first bite revealed sparkles of raspberry fruit flavor. The texture was a mix of crunchy (possibly flavor-infused) sugar crystals, and smooth rich chocolate.

The rose floral notes (from rose petals and rose extract) were a bit elusive but contributed nicely to the overall flavor experience, and a softly lingering aftertaste.

Oo la la, I think I just took a virtual trip to Paris. Nothing like a little culinary transportation on a wintery, gray day.

*The base 55% cocoa (kosher) chocolate for this bar was made with cacao beans from Ecuador, "fairly traded with the farmer." 

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

Endorfin Foods - Dark Mylk Chocolate Ginger Rose bar - Jan. 3, 2016

Chocolate of the Day:

Endorfin Foods
Dark Mylk Chocolate with Ginger and Rose bar
Good ++
Weight: 1.4 oz. (40 g.) in total bar
Calories: 210 calories (estimate) in 1 bar
Cost: $5.00 (price per bar in 9-pack of bars)
Purchased from: Endorfin Foods, Oakland, CA

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

Today's Dark Mylk Chocolate Ginger and Rose bar from Endorfin Foods (Oakland, CA), was part of a 9-bar (community supported subscription) box that I picked up recently that contained both single origin and flavored bars.

Endorfin Foods is the creation of Brian Wallace ("founder/maker/alchemist"), who offers a beautifully designed and packaged line of dairy-free chocolate "mylk" bars* made with unroasted cacao. Brian's attention to detail shows in his offerings.

Why not just call these "raw" (vs. unroasted) cacao bars? Technically you can have unroasted cacao chocolate—that preserves certain antioxidants and flavors—where temperatures may have exceeded a certain degree range during the making process, e.g., during conching and/or tempering.

Ginger and Rose
Ginger is a wonderfully warming flavor in winter, and can stand up to chocolate in a delightfully robust and complementary way. I wondered: Would the ginger overwhelm the rose? Thankfully both flavors were artfully layered in this bar.

This 56% cacao "Passion" bar had a spicy ginger aroma and was smooth, with a fairly creamy melt. An initial pleasing ginger taste gave way to an enjoyable authentic rose floral flavor. And the bar finished with a nice ginger kick.

Ingredients list: organic cacao, organic coconut sugar, organic coconut, organic cocoa butter, and organic essential oils of ginger and rose.

*What is Mylk?
"Mylk is the New Dark" the packaging read. Endorfin's dark "mylk" formulation is a non-milk (or "filk") chocolate, that has the creaminess of a milk chocolate, but without the dairy.

I've used the term fake milk or "filk" to describe various nut, coconut, soy and other milk substitutes. This term is not meant to be derogatory; it was the shortest contraction I could think of when faced with a dazzling, expanding array of "milk" alternatives several years ago. There have been, e.g., some terrific, smooth and creamy coconut milk bars in the last several years that prove you can make great "milk" chocolate without animal milk.

Endorfin bars are crafted with "No Dairy, Soy, Gluten, GMO, or Refined Sugar," and with organic, ethically traded cacao.

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

Blanxart - Dark Chocolate with Rose Petals - Jan. 2, 2016

Chocolate of the Day: 

Blanxart
Dark Chocolate with Rose Petals bar
Good - Good +
Weight: 1.17 oz. (33.3 g.) / 3.5 oz. (100 g.) in total bar
Calories: 172 calories (estimate) in 1/3 bar
Cost: $5.56 (sale)
Purchased from: Chocosphere, online order


Welcome to Day #2 of Chocolate and Flowers Theme Week. It's winter and I love seeing a few flowers pop up even during the cold, gray days.

Today's indulgent Dark Chocolate with Rose Petals bar from Blanxart (Barcelona, Spain) was a reminder of spring, when rose bushes come into full bloom again.


This Spanish dark chocolate bar, with attractive pink-red, rose (flower) petals pressed into one side, was made with relatively creamy and mild dark 60% cacao chocolate. The rose petals imparted a faint, authentic rose flavor and a very slight chewy texture.

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

Blanxart - Milk Chocolate with Violets bar - Jan. 1, 2016

Chocolate of the Day: 

Blanxart
Milk Chocolate 33% with Violets bar
Good
Weight: 1.17 oz. (33.3 g.) / 3.53 oz. (100 g.) in total bar
Calories: 176 calories in 1/3 bar
Cost: $5.56 (sale) for 1 bar
Purchased from: Chocosphere, online order

Happy New Year to all!

During winter I look forward to warmer days and flowers. This week will be dedicated to Chocolate and Flowers in winter.

The violet is a small purple-blue flower that grows fairly close to the ground. Candied violets were more popular in the 1800s, and can still be found today in Europe (Southern France), as violet creams, and dessert garnishes. However, in the U.S. these pretty edible* flowers have been relatively scarce in modern times. I'm hoping that edible flowers become more popular again.

Today's Milk Chocolate with Violets bar from Blanxart (Spain) was studded with sugary bits of candied violet flower petals.

A faint violet perfume aroma wafted past my nose when I first opened the package, but soon dissipated as I bit into this sweet, (creamy and crunchy) 33% cacao milk chocolate bar.

The package description: "Creamy milk chocolate is sprinkled with edible violet petals for a sweet, beautifully presented treat. Crafted in Barcelona, Blanxart chocolates have been a decadent Spanish staple since 1954."

Roses are red
Violets are blue
Chocolate is good
With flowers too

Tomorrow I'm planning to sample Blanxart's dark chocolate bar with rose petals.

*Wild violets and members of various members of the viola family are edible. African violets are not. Caution: make sure flowers you plan to eat have not been sprayed with insecticides or pesticides. 

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

Santosha Chocolate - Cinnamon, Cayenne and Maca bar - Dec. 31, 2015

Chocolate of the Day: 

Raw Shakti Chocolate LLC
Santosha Chocolate
Cinnamon, Cayenne and Maca bar
Good - Good +
Weight: 1 oz. (29 g.) in 1 bar
Calories: 130 calories in 1 bar
Cost: $3.99 for 1 bar
Purchased from: Piazza's Fine Foods, Palo Alto, CA

Welcome was Day #10 of Chocolate, Smoke and Fire Theme Week—and the last day of 2015. Happy New Year's Eve to all!

A heart on fire was emblazoned across the packaging for today's Santosha Cinnamon, Cayenne and Maca bar from Raw Shakti Chocolate LLC (Asheville, NC). This festive red seemed appropriate for celebrating 2015, and greeting a new year of chocolate in 2016. Out with the old; and in with the new in a blaze of glory!

This raw 70% (Peruvian, stone-ground) cacao chocolate bar with a kick was Organic and "Non-GMO, Vegan, Low-Glycemic*, Gluten Free, Nut Free, Soy Free."

Sweetened with coconut palm sugar*, today's Santosha bar had an authentic, slightly sweet aroma and flavor—with the maca (think butterscotch) it was reminiscent of graham cracker—without a hard processed/white sugar buzz*. Cinnamon increased the overall warmth. And cayenne pepper provided a sizzle of heat toward the end of each bite.

*Overall the number of calories (or potential/stored energy) is similar for most sugars. However, Coconut Palm Sugar (made from sweet sap gathered high up in coconut palm trees) has scored lower on the glycemic index (GI) than white cane/beet or "table" sugar, in part because it contains more sucrose and less fructose. 

It's thought that this lower GI score (of about 35 vs. about 50 for table sugar) results in a lower spike in blood glucose or blood sugar. I have noticed this phenomenon myself with some raw and semi-processed chocolates made with coconut palm sugar. But, with something as complex as chocolate, it's difficult to tell how various substances might be interacting to create a "buzzed" feeling.

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