Welcome to The Dark Chocolate Blog!

This site is dedicated to tasting notes and reviews of premium dark chocolate. The Dark Chocolate Blog is a spinoff of Critical Tastings, and will be the new home of the chocolate reviews and tasting notes that were formerly featured there. Please poke around, check out some reviews and leave some comments.

Manufacturer: Scharffen Berger
Cocoa Content: 72%
Location: Vietnam
Manufacturer Website
Rating: A

Up for review today is a single source dark chocolate bar from Scharffen Berger, the Ben Tre. This is a 72% bar made with cacao from Vietnam. The bar is a deep brown with lots of red and purple.

At first taste the palate is immediately hit with an intense, rich chocolate flavor. There are some spice notes here, with cinnamon and a touch of black pepper. This bar has a very lively, almost juicy, acidity which brings out flavors of green banana, pineapple, strawberries and citrus. Chewing the Ben Tre brings forward vanilla, fresh strawberries and cinnamon. The chocolate melts to a smooth, creamy consistency with a bit of a cooling sensation. The finish has a squirt of lemon with a dash of cinnamon. At the very tail end, there is a hint of herbal bitterness.

When I took my first taste of the Ben Tre, I literally said "Wow" out loud. This bar has an insanely good, rich chocolate flavor and a great, vibrant acidity. I really want to give this bar an A+ rating based on taste alone, but there are a few minor issues separating this bar from perfection. First, the acidity is so dominant that some subtle undertones are a bit muted. Secondly, there is a faint off note of herbal bitterness at the tail end. Despite these quibbling issues, the folks at Hershey have nailed it with the Scharffen Berger Ben Tre. You owe it to yourself to try this dark chocolate bar ASAP.

Manufacturer: Pacari
Cocoa Content: 65%
Location: Ecuador
Manufacturer Website
Rating: B

Today's tasting is the Manabi 65% dark chocolate bar from Pacari. Pacari produces single-source organic chocolates bean-to-bar exclusively from Ecuador. Manabi is located in southwestern coastal Ecuador, and the beans used in this bar are from that region. The bar itself is a ruddy brown color.

The Manabi hits the palate with roast coffee and hot cocoa notes. Floral and herbal flavors are notable as well. The acidity level starts off rather mild, but then slowly builds to a rather lively level with notes of ripe strawberries and raspberries. Undertones of black pepper are detectable as well. Chewing the Manabi brings forward notes of currants and a faint cashew nuttiness. The texture of the Manabi bar is slightly coarse with some grittiness. The finish has green bananas, floral notes, hot cocoa and some spice. There is also a faint herbal bitterness.

I have some mixed feelings about the Manabi dark chocolate. I really like how the flavor develops over time. There is an herbal bitter note that seems a bit off to me, and there are definitely some construction issues. Still, I like what I see so far in this bar from Pacari. I'm looking forward to trying some of their other dark chocolates.

Manufacturer: Amano
Cocoa Content: 70%
Location: Madagascar
Manufacturer Website
Rating: B+

Up for review today is the Amano Madagascar 70% dark chocolate bar. The Madagascar, like many Madagascan dark chocolates, is fairly light in color for a 70% chocolate. It is light mahogany in color with a reddish-orange hue.

On the palate there is a rich espresso-chocolate roasted note up front. Acidity pops out vibrantly with lemon peel citrus flavor and some tart berry notes. In the background there are hints at earthiness and green bell pepper. Some herbaceousness combines with the citrus to hint at a bit of lemongrass. Chewing the Amano Madagascar opens up a big lemonade note along with blackberries and a faint woodiness. The chocolate melts to a smooth consistency, but the bar itself feels rather course under the tongue as the chocolate melts. The finish has equal portions of lemonade and espresso.

The Amano Madagascar is one of the best tasting chocolates I've had in quite some time. The citrus takes the lead with the roast following right after and there is a wealth of complex undertones like earth and fresh herbs to back them up. I love the flavor combination of lemonade and espresso, and all the supporting flavors marry perfectly. That's why it's such a shame that the texture was so flawed on this chocolate bar. If Amano gets the texture issues worked out on this one, then their Madagascar could very well stand up with the best of the best.

Manufacturer: Gillham & Grand (Hallmark private label)
Cocoa Content: 70%
Manufacturer Website
Rating: D

Today's tasting is a 70% dark chocolate bar from Gillham & Grand. Gillham & Grand is a private label who produces chocolate for Hallmark. The bar is ebony in color with some red. Opening the package releases a rather disappointing aroma that reminds me of cheap hollow chocolate Santas/Easter Bunnies.

At first taste there is an immediate strong flavor of raspberry preserves. I had to double-check the package to make sure I hadn't inadvertently gotten a flavored chocolate. I'm assuming that these bars are either produced on the same machine as the raspberry-flavored bars or have been stored in mixed cases with them for an extended period of time. Underneath the berries, sweet notes of caramel and coconut are here as well as mocha and peanuts. Chewing the Gillham & Grand bar lead to more raspberry preserves along with notes of vanilla and coconut. The mouthfeel is waxy and slightly gritty. The finish has lingering mocha notes as the raspberry fades.

It is obvious that the Gillham and Grand bar I tasted has met some subpar manufacturing and storage conditions. Even for a private label chocolate, this bar fails to meet even minimal expectations (see Walmart's Hageland line for examples of the right way to do private label chocolate). If you're in a Hallmark store and you're having a chocolate craving, do yourself a favor and find something other than this.

Manufacturer: Ghirardelli
Cocoa Content: 72%
Manufacturer Website
Rating: B+

Up for review today is the Twilight Delight. This dark chocolate weighs in at 72% cocoa and occupies the middle of Ghirardelli's Intense Dark line based on cocoa content. The Twilight Delight is deep brown in color with reddish-orange highlights.

The Twilight Delight has a rich chocolate note up front. Acidity slowly builds to a moderate level with notes of orange peel and red raspberries. There is a mild bitter kick of black coffee. Roasted walnuts and almonds are here as well as a faint earthy note in the background. The Twilight Delight melts smooth and creamy on the tongue. Chewing the chocolate brings forward notes of vanilla, walnuts and a faint earthiness. The finish is straight-ahead semisweet chocolate with lingering espresso bitterness and a hint of lemonade.

While it does little to set itself apart from the crowd, the Twilight Delight is a very good dark chocolate bar. What it lacks in complexity it makes up for in rich chocolate flavor. I'd love to see Ghirardelli branch out into some single-source chocolates, because this bar shows their potential for producing top-notch chocolate.

Manufacturer: Amano
Cocoa Content: 70%
Location: Ecuador
Manufacturer Website
Rating: B+

Manufacturer: Hägeland
Cocoa Content: 64%
Location: Peru
Manufacturer Website
Rating: B-

Up for tasting today is the Hägeland Peru, a 64% dark chocolate bar. The bar is deep brown in color with a faint orange undertone. The nose is rather straightforward, calling to mind semi-sweet chocolate chips.

On the palate, there is a dominant roasted chocolate flavor along with nuttiness (i.e., roasted almonds) up front. There is just a touch of acidity in the background here. This leads to a citrus note of orange peel. The Hageland Peru has a smooth, creamy and slightly thick mouthfeel. Chewing the bar brings out notes of mint, vanilla and toffee. The finish has trailing roasted nuts with some coffee as well as a strong caramel note.

The Hägeland Peru is a decent chocolate, but the flavor is pretty one-dimensional with a strong roast flavor. This is definitely a bar calling for a higher cocoa percentage. There is definite potential here. Again, for a made-for-Walmart chocolate, this is a pretty nice surprise.

Manufacturer: Lake Champlain Chocolates
Cocoa Content: 75%
Manufacturer Website
Rating: B+

On the tasting block today is another chocolate from Lake Champlain's Select Origin line - the Tanzania 75% dark chocolate. The chocolate bar is deep mahogany brown in color with some ruby undertones. The nose detects cocoa and marshmallow notes.

On the palate a roast chocolate character jumps out up front. There is a rich cocoa bitter note that hints at black licorice. A caramel note is present as well. The acidity is rather slow to build as the thick bar slowly melts, but it eventually reaches a moderate level. Fruit notes of raspberry, pomegranate and currant eventually make their presence known. Chewing the Lake Champlain Tanzania bar brings forward strawberry, vanilla and a fleeting woodsy note. The chocolate is thick and creamy as it melts on the tongue. It is almost completely smooth, but it has just the finest grit. The finish has sweetened coffee and strawberries as it fades.

The Lake Champlain Tanzania 75% dark chocolate bar is tasty and well balanced. I did find this bar to be a little lacking in complexity, especially compared to their fantastic Sao Thome, but overall this is a great snacking dark chocolate.

Manufacturer: Amano
Cocoa Content: 70%
Manufacturer Website
Rating: B+

Today's tasting is the Amano Ocumare, a 70% dark chocolate bar made with cacao from the Ocumare Valley in Venezuela. The Ocumare bar is mahogany in color with a reddish-purple tint. The palate finds roasted chocolate notes up front along with some smokiness and a pleasant bitter kick. The acidity builds, opening up flavors of blackberry, blueberry and plum. Spice notes of black pepper, bell pepper and mint sit in the background with some earth and floral notes.

Chewing the Ocumare brings forward mint, vanilla, earth and a cedary wood note. The mouthfeel is very smooth and creamy, leaving a slight cooling sensation on the tongue. The finish has lingering bitter and roast flavors over juicy acid/fruit notes.

The Ocumare is a very good showing from Amano. This is a complex, well-balanced dark chocolate. The only fault I find is that no one feature stands out. The Ocumare is almost too balanced and complex for its own good. And as far as chocolate goes, that's not such a bad problem to have.

Manufacturer: Michel Cluizel
Cocoa Content: 65%
Location: Sao Tome
Manufacturer Website
Rating: B

Today's tasting is the "Vila Gracinda" 67% dark chocolate bar from Michel Cluizel's 1er Cru de Plantation line of single-source chocolates. The Vila Gracinda is ebony-purple in color. It hits the palate with a rich chocolate/cocoa flavor. Smoky, roasted coffee notes are here. A bitter nuttiness of hazelnuts and chestnuts are here as well. The acidity level is fairly light but does lend itself to a bit of an orange peel flavor. Woody/earthy notes and some vanilla are also detectable.

Chewing the Vila Gracinda brings forward sweet notes of vanilla, honey, bourbon and toffee. As is typical for Cluizel's fare, the mouthfeel is perfectly smooth and creamy. The finish has cream & sugar coffee with nutty and earthy undertones.

While this is a good chocolate, the Vila Gracinda doesn't quite meet the high mark set by some of the other chocolates in Michel Cluizel's 1er Cru de Plantation line. While tasty, I did find this bar to be relatively straightforward. It seems like it could use a bit more acidity to open up. If you try the Vila Gracinda, pop a piece in your mouth and give it a good chew. The sweet flavors that open up are what I enjoyed the most about this chocolate bar.

Manufacturer: Amano
Cocoa Content:70%
Manufacturer Website
Rating: A

Up for tasting today is the Dos Rios, a 70% dark chocolate bar of Dominican origin by American chocolate maker Amano. The chocolate bar is mahogany in color with a reddish-orange tint. Snapping off a piece of the bar releases a distinctive citrus aroma that is the first hint that there is something unique with this chocolate. The palate first detects this distinct citrus character (reminiscent of Earl Grey tea), which is followed by woody notes and clove. The Dos Rios has a moderate, balanced acidity which leads to notes of bing cherry and pomegranate. Undertones of caramel and black pepper play a complimentary role as well.

Chewing the Amano Dos Rios bar brings forward notes of orange peel, vanilla and sweet cherries. The Dos Rios has a thick, creamy mouthfeel with just the faintest amount of grittiness. The finish is dominated by fruit with a touch of bitter and roasted notes, akin to peach cobbler chased with a shot of espresso. The powerful citrus note seems to linger forever on the palate as the finish fades.

Amano has a real standout chocolate here with their Dos Rios dark chocolate bar. The distinct citrus note is supported by a nice woody spice. Amano has really nailed the level of acidity on this one as well. Any more and the fruit would be overpowering; any less and it would be flat. I've had other chocolates with notably distinct flavors, but none have had the balance and complexity that the Dos Rios has. The flavors here are just crying out to have Granny Smith apple slices dipped in it. Too bad this bar won't last long enough for me to try that out...

Manufacturer: Green & Black's Chocolate Limited
Cocoa Content: 85%
Manufacturer Website
Rating: A-

Up for tasting today is the 85% dark chocolate bar from Green & Black's. The chocolate bar itself is a ruddy mahogany color. The chocolate hits the palate with a deep chocolate note. Roasted espresso notes are prominant, but the show is soon stolen by a tangy, lively acidity. Fruity notes of citrus and tart cherries, along with a big helping of plums, shine through. In the background sit hints of earth, toffee, and smoke along with some nutty undertones of peanuts and cashews.

Chewing the Green & Black's 85% dark chocolate brings forward notes of earth, tobacco and marshmallow along with more plums. The mouthfeel is thick and creamy with a slight hint of grit. The finish has lingering fruity and roast coffee notes along with a hint of peanuts.

Green & Black's has a real winner on their hands here with their 85% Dark chocolate bar. This bar has big flavor. The roast is bold and cuts through the big plummy fruit notes to create a full, balanced flavor. To me, this is what I like to see in a bar in the 85%+ range - big flavors can really pop in a high-cacao chocolate. I'd love to see some of the great single-estate chocolate makers step out and start making some chocolates in the 85%-90% range, because bars like the Green & Black's really show the potential that extra dark chocolates offer.

Manufacturer: Guittard Chocolate Company
Cocoa Content: 65%
Manufacturer Website
Rating: B

On the tasting block today is the "Chucuri" from E. Guittard. The Chucuri is a 65% cocoa dark chocolate bar of Columbian origin. The Chucuri is on the lighter side of mahogany in color with light-brown highlights. Up front on the palate is a rich flavor of semi-sweet chocolate chips. There is a mild bitter bite and very little acidity. Sweet flavors of banana and caramel are present. Almonds, coffee and a faint black pepper note are here as well.

Chewing the Chucuri highlights notes of vanilla nad honey. The chocolate has a smooth, creamy mouthfeel. The finish has notes if hot cocoa and marshmallow with black pepper undertones. This is another decent chocolate bar from Guittard, but something just seems missing to me. The flavor seems a bit flat, like either the bitterness and/or the acidity needs to be bumped up to make it a bit more lively.

Manufacturer: Pralus
Cocoa Content: 75%
Manufacturer Website
Rating: A-

Today we wrap up our tastings from Pralus's "Pyramide des Tropiques" with the Equateur. This Ecuadorean 75% cocoa dark chocolate bar is deep brown in color with ruby highlights. The Equateur hits the palate with a bitter cocoa/espresso note up front that has a nice bitter kick. Acidity builds leading to notes of lemon and raisins. Some buttery notes are here as well as some caramel. Peanut butter nuttiness and black pepper spice are present as well.

Chewing the Equateur brings forward notes of vanilla, caramel and honey. The mouthfeel is pleasantly smooth and creamy. On the finish the bitterness fades leaving a flavor akin to peanut butter and jelly with some lingering spiciness. This is another great bar from Pralus. It has a well-rounded flavor balanced between a bitter kick and acid undertones. There is some nice complexity that develops in this dark chocolate bar.

If you're looking for a sampler of high-end chocolate, then the Pralus Pyramide is a great choice. You can really see the regional differences between various chocolates. All of the chocolates are very good, with a few real gems like the Ghana that really stand out.

Manufacturer: Hägeland
Cocoa Content: 71%
Manufacturer Website
Rating: B

Hägeland is a line of Belgian-made chocolates that have been exclusively developed for Wal-Mart. Today's tasting is a single-source bar made from Costa Rican trinitario beans. The Hägeland Costa Rica is deep brown in color with purplish-red notes. There is a deep chocolate flavor up front. Nutty undertones develop, along with some roasted, espresso-like flavors. The acidity level here is very faint. There is a distinct marshmallow note present, along with spice, peanuts and hazelnuts.

Chewing the Hägeland Costa Rica bar bring forward vanilla along with notes of hazelnuts and cherries. The finish has cocoa and marshmallow along with nutty and spicy notes in the background.

I must admit, this is a pretty good showing for a chocolate made for Wal-Mart, a mass-market retailer usually associated with budget pricing instead of high-quality. I would like to see the acidity bumped up a notch or two, and I think there is a bit too much vanilla going on, but overall this is a decent chocolate bar that's worth a taste the next time you find yourself at Wally World.

Manufacturer: Dagoba
Cocoa Content: 73%
Manufacturer Website
Rating: B+

Today's tasting is the Conacado 73% cocoa dark chocolate bar from Dagoba. Dagoba is part of Hershey's Artisan Confection brand, joining Sharffen Berger and Joseph Schmidt in 2006. The Conacado bar breaks with a crisp snap revealing crimson/ruby streaks over the deep mahogany colored bar.

On the palate the Conacado bar has a rich chocolate/cocoa note up front. Acidity builds to a moderate level with flavors of blackberries and oranges. Faint flavors of hazelnut and black pepper sit in the background with a light roasted note. Chewing the Dagoba Conacado opens up notes of vanilla, strawberry, marshmallow and lemonade. The Conacado has a creamy, thick texture that coats the tongue well. The finish has black pepper and roasted notes with a acid note that fades leaving a faint bitter note and spice.

The Dagoba Conacado doesn't have the biggest diversity of complex flavors here. Despite that, this is a very enjoyable bar that is a good dark chocolate for snacking.

Manufacturer: Pralus
Cocoa Content: 75%
Manufacturer Website
Rating: B

Today's tasting is a Columbian dark chocolate bar from Pralus's "Pyramide des Tropiques". The chocolate is deep mahogany in color with ruby highlights. The initial flavor up front is bitter chocolate with some roasted notes. There is a moderate amount of acidity present with some blackberry. Espresso, hazelnuts and bitter herbs are also here on the palate.

Chewing the Pralus Columbie brings forward a spice note along with a mushroom/earthy flavor. The chocolate has a smooth mouthfeel with an almost buttery richness. The finish has a bitter herbal note with fruit jam. The Pralus Columbie is well balanced between bitter notes and acidity. Unfortunately, there isn't enough cocoa richness to carry the bitterness, which becomes a bit too vegetal in character for my tastes. Overall this is a decent chocolate, but I've had much better from Pralus recently.

Manufacturer: Ghirardelli
Cocoa Content: 86%
Manufacturer Website
Rating: B-

Today's tasting is Ghirardelli's dark chocolate bar with the highest percentage cocoa, the Midnight Reverie. The Midnight Reverie is deep ebony in color with some reddish-orange highlights. The initial flavor impression is unsweetened cocoa. There is notable espresso-like bitterness. Acidity starts out mild and builds to a moderate level with notes of orange, sour cherry, blackberry and citrusy hop flowers. There are some herbal and earthy undertones as well.

Chewing the Midnight Reverie brings out notes of citrus along with faint spice and earthy notes. The Ghirardelli Midnight Reverie has a smooth, creamy mouthfeel that is slightly drying. The finish has espresso, citrus and herbal notes.

The Ghirardelli Midnight Reverie is a decent chocolate with some nice flavor. It is somewhat lacking in the complexity department, and it is missing the powerful chocolate flavor I would expect from a chocolate in the 80%+ cocoa range.

Manufacturer: Pralus
Cocoa Content: 75%
Manufacturer Website
Rating: A-

Today's tasting is the Pralus Madagascar dark chocolate bar. The chocolate is deep ebony in color with red undertones. On the palate there is a rich cocoa flavor up front. A lively acidity highlights red fruit notes and fresh bing cherries. There is a sweet herbal note of fresh mint and a faint roasted peanut undertone.

Chewing the Pralus Madagascar gives vanilla, mint, sweet cherries and tobacco flavors. The Madagascar has a smooth, creamy mouthfeel. The finish fades with cocoa and maraschino cherries. This is another great chocolate from Pralus's "Pyramide des Tropiques" collection. The acid and fruit notes plays very well with the sweet minty undertones in this chocolate.

Manufacturer: Equal Exchange
Cocoa Content: 80%
Manufacturer Website
Rating: A

After a bit of a hiatus, we should be back on track with a bit more regularity in our postings here. We're kicking things off with a fantastic chocolate from Equal Exchange. This is an 80% dark chocolate bar from Panama. The bar is a deep ebony in color with ruby highlights.

The Equal Exchange bar leads with a rich, deep cocoa note, followed by a pleasant bitter kick. The acidity slowly builds to a moderate level with currant and blackberry notes. There is a touch of sea salt and roasted peanuts along with floral highlights and a black pepper spice. The finish has espresso with spice and light roasted undertones. Chewing the chocolate opens up flavors of vanilla, bell pepper, tobacco and a flavor that reminds me of strawberry-flavored licorice. The texture is thick and mostly smooth with some barely perceptable coarseness.

Equal exchange has a great thing going here with this 80% chocolate bar. There is a rich chocolate flavor with plenty of complexity and a nice spice note. This is by far one of the most "snackable" dark chocolates up in the 80% cacao range I've ever had. Highly recommended.

Manufacturer: Lake Champlain Chocolates
Cocoa Content: 80%
Manufacturer Website
Rating: B+

Today's tasting is a dark chocolate from Lake Champlain Chocolates. Their Select Origin African Blend contains cocoa from Tanzania, Ghana and Sao Thome. The African Blend dark chocolate bar is ebony in color with a hint of purple. The initial flavor is a bitter espresso. Acidity builds to a mild-moderate level with blackberry and cherry fruit notes. A wealth of complex flavors make their presence known ranging from peanuts to floral notes to plantains and even edamame.

Chewing the Lake Champlain African Blend bar opens up sweet fruit notes of banana and ripe kiwifruit. The finish has nuttiness, some herbal notes and faint black coffee. The African Blend is thick and creamy in texture, although there is some noticable grittiness.

The Lake Champlain African Blend is a well-balanced dark chocolate with some nice flavor complexity. While I did have some issues with the texture here, this is still a really good dark chocolate that is worth a try.

Manufacturer: Pralus
Cocoa Content: 75%
Manufacturer Website
Rating: A

Up for tasting today is another selection from Pralus's "Pyramide des Tropiques". Today's selection is a dark chocolate whose cocoa comes from the West African country of Ghana. The Pralus Ghana is deep ebony purple with ruby highlights. A pleasant bitter cocoa presents itself to the palate first. Powerful floral aromatic flavors show up next. The acidity level is on the mild-to-moderate side. Hazelnut and pomegranate flavors are here along with toasted notes and some roasted peanuts.

Chewing the Pralus Ghana dark chocolate releases more complex aromatic flavors including fresh cut grass, floral notes, tobacco and cherries. The finish has dark roast coffee along with some tobacco notes. The mouthfeel has a nice creaminess to it.

The Pralus Ghana is my favorite so far as I work through their "Pyramide des Tropiques" chocolate sampler. There is a nice bitter kick that is well-balanced with the other flavor characteristics. The flavor alternates between roasted notes and aromatics without ever clashing or producing an off-taste. The Pralus Ghana is a great, complex dark chocolate that I recommend highly.

Manufacturer: Pralus
Cocoa Content: 75%
Manufacturer Website
Rating: B+

Up next is another tasting from Pralus's dark chocolate "Pyramide des Tropiques". Today we have the Pralus Trinidad up for review. The Trinidad is deep brown in color with merlot highlights. The first impression on the palate is a rich chocolate flavor with a noderate bitter kick. The flavors that open up are earthy with herbal and vegetal notes, similar to grilled asparagus. There is a hint of spice. A mild acidity is present that gives rise to some citrus and black cherry notes.

Chewing the Pralus Trinidad opens up more earthy notes along with some tobacco. There is a slight grittiness to the texture as the chocolate melts on the tongue. The finish is well-balanced with smoke, bitterness, slight acidity and herbal earthiness all present. The lingering herbal and bitterness do lend themselves to a slightly medicinal taste on the tail end.

Overall, the Pralus Trinidad has a good chocolate flavor. Like many other selections from the Pralus Pyramide, the taste profile of the Trinidad is very distinct. The Trinidad focuses on aromatics, herbs and earthy flavor notes to create a unique chocolate experience.

Manufacturer: Michel Cluizel
Cocoa Content: 66%
Location: Venezuela
Manufacturer Website
Rating: B+

Our next review from Michel Cluizel's 1ier Cru de Plantation line is the "Concepcion" from Venezuela. The Concepcion bar is deep brown in color with faint purple hues. On the palate, the Concepcion has a nuttiness with peanut and walnut notes. There is a moderate acidity that brings out citrus, blackberry and dark cherries. Vanilla, roasted notes and "grilled" notes are also detectable.

Chewing the chocolate opens up notes of grilled vegetables, earthy/mushroom flavors and sweet lemonade citrus notes. The finish has a nuttiness along with a bitter note that combine to leave the impression of hazelnuts. The Concepcion's mouthfeel is smooth and creamy.

While the Concepcion didn't quite "wow" me the way the other chocolates from the 1er Cru de Plantation line have, this is still quite a tasty chocolate. Michel Cluizel's chocolates always seem to have just the right texture, along with balanced acidity and complex flavor. What more can you ask for?

Manufacturer: Guittard Chocolate Company
Cocoa Content: 65%
Manufacturer Website
Rating: B

Up for review today is the Ambanja dark chocolate from E. Guittard. The Ambanja is made from Criollo cocoa beans from the Sambirano Valley in Madagascar. The bar is rather light brown in color for a 65% cacao chocolate, along with some orange/red/yellow highlights. The Ambanja leads with a rich chocolate flavor on the palate that has notable, yet balanced, sweetness. Acidity slowly builds to a moderate level. Red fruit notes of pomegranate and cherry are present, along with a banana/plantain note. Some floral and herbal flavors are present as well.

Chewing the Ambanja opens up sweet aromatics of vanilla and caramel, along with some floral notes. The finish has cherries over a faint bitter note. The mouthfeel has some barely noticable grit, but is otherwise thick and creamy. While the Ambanja leaves a nice initial impression, I find that the floral notes clash a bit with the bitterness and acidity in a way that ends up leaving a bit of a medicinal aftertaste. A decent chocolate, but has some room for improvement.

Manufacturer: Pralus
Cocoa Content: 75%
Manufacturer Website
Rating: B+

Today's tasting is yet another dark chocolate from Pralus's "Pyramide des Tropiques". As you can probably guess, the cocoa in the "Tanzanie" dark chocolate bar comes from Tanzania, which is located just south of Kenya on the east coast of Africa. The chocolate bar is dark mahogany in color with hints of orange and red. The initial flavor impression is a bitter note resembling black coffee or bitter, IPA-style hops. There is an acidity that builds and highlights orange and citrus notes along with tart berries.

Chewing the Tanzanie dark chocolate brings forward floral and herbal notes, along with cherries, tobacco and pepper. The finish is rather long with a bitter/tannin note resembling hop flowers, along with some fruit notes and a hint of spice. The texture of the Tanzanie has a bit of grittiness to it.

I really found the flavor of this bar to be quite interesting. The bitterness plays off the floral/herbal flavors as well as the citrus notes to give the impression of a hoppy India Pale Ale. Being a big fan of hoppy beer, I really enjoyed this flavor combo. The only thing keeping this chocolate bar from scoring higher was some texture issues. This chocolate is well worth searching out if you like both bitter beer and bitter chocolate.

Manufacturer: Ghirardelli
Cocoa Content: 60%
Manufacturer Website
Rating: B-

Up for review today is the "Evening Dream", which is a 60% cacao chocolate bar from Ghirardelli's Intense Dark line of dark chocolate. The Evening Dream is deep brown in color with a hint of orange-red. It has a deep, rich chocolate flavor. There is a hint of bitterness present. Red fruit flavors of sweet cherries and pomegranate are highlighted by a mild acidity. Nutty notes of chestnut and walnut are present along with sweet notes of vanilla and marshmallow.

Chewing the Evening Dream bar brings forward notes of of vanilla and hot cocoa, but a funny bitter undertone is also highlighted. The Ghirardelli Evening Dream has a smooth mouthfeel. The finish is short and chocolatey, with a hint of pomegranate.

I found the Ghirardelli Intense Dark Evening Dream to have a nice flavor, but it was rather lacking in the complexity department. There was a slight off taste with the bitter note that keeps this from scoring higher marks. I am looking forward to tasting some of the darker chocolates from this line, in hopes that the higher cocoa content will open up greater complexity.

Manufacturer: Michel Cluizel
Cocoa Content: 67%
Manufacturer Website
Rating: A-

Manufacturer: Pralus
Cocoa Content: 75%
Manufacturer Website
Rating: B+

The next dark chocolate up for review is the Pralus Venezuela. This chocolate bar is deep mahogany in color with dark cherry-red undertones. The initial flavor is of bitter coffee grounds, which then opens up to a rich dark roast coffee flavor. There is a smoky/roasted quality that persists. Nutty almond and pecan notes are present. The Pralus Venezuela dark chocolate bar has a moderate acidity.

Chewing the Pralus Venezuela opens up sweet notes of cherry and vanilla, along with some earth and tobacco. The finish lingers with more of the smoky bitterness. While this may be a bit one-dimensional in flavor, if you are a fan of chocolate with deep roasted flavor, then the Pralus Venezuela is your bar. Highly recommended.

Manufacturer: Hachez
Cocoa Content: 77%
Manufacturer Website
Rating: B

Up for tasting today is the Cocoa D'Arriba Classic bar from German Chocolatier Hachez. This is a 77% dark chocolate bar made from Ecuadorian cocoa. The bar is mahogany brown in color, with highlights of deep clay-red.

The Cocoa D'Arriba has a bitter espresso note that takes the lead. There is a very mild acidity that leads to flavors of cherries and blackberries. Some nutty notes of hazelnut and almond are present along with a bit of woodiness. A distinct pepper spice makes itself known after a bit and starts to build. Chewing the Cocoa D'Arriba bar opens up fruity flavors of cherry and pomegranate as well as some vanilla. The finish has bitter espresso, marshmallow and peppery spice notes.

The Hachez Cocoa D'Arriba dark chocolate bar has an interesting bitter/spicy flavor profile with hints of fruit, but something seems missing to me. The Hachez website does indicate that their chocolate is "processed to neutralize the acidity often found in other cocoa-rich chocolates". A touch more acidity seems like it would enhance the fruitiness and really open up the flavor here. All in all, this is still a good bar that is worth checking out.

Manufacturer: Pralus
Cocoa Content: 75%
Manufacturer Website
Rating: B+

Up for tasting today is a dark chocolate by Pralus from Sao Tome & Principe. The chocolate is ebony in color with a hint of purple. On the palate there is an initial roasted coffee flavor along with a significant bitter kick. There are nutty notes, including some hazelnut. A faint acidity makes itself known with a citrus/grapefruit note. There is a hint of sugar wafer, and a smoky/roasted note of peat as well. Chewing the chocolate opens up some sweeter undertones including pecan and a faint pomegranate note. The finish lingers with a bitterness reminiscent of good coffee along with some earth and peat.

I really enjoyed the Pralus Sao Tome and Principe. It has a distinct bitter flavor, with some nice roasted/smoky notes. If this had a bit more complexity then it would definitely earn an "A", but as it is I would still recommend it highly.

Manufacturer: Pralus
Cocoa Content: 75%
Manufacturer Website
Rating: A-

The Pralus Indonesie is a single source chocolate from the island of Java in Indonesia. The Indonesie is a purplish-red tinted mahogany. There is a rich bitter chocolate flavor along with moderate acidity. There is a distinct smoky/roasted note that has a meaty quality that almost seems "bacony". There are notes of hazelnut and chestnut. In addition, the Indonesia has fruity notes of blackberry, plum and orange. Chewing the chocolate brings forward earthy, woody and meaty notes. The finish has lingering black coffee bitterness with lemon peel.

The Pralus Indonesie has a very distinct flavor that works quite well. There is a distinctive rich earthy/woody meatiness that works quite well along with the fruit notes here. This is a unique dark chocolate that is well worth a taste.

Manufacturer: Kilwin's
Cocoa Content: 70%
Manufacturer Website
Rating: B-

In celebration of Cinco de Mayo, I wanted to do a Mexican-themed tasting for today. While Mexico is not well known for producing high-quality cocoa, the Criolllo variety is typically a rare and sought-after cocoa variety. I haven't had much luck with Kilwin's chocolates in the past (see here and here), so let's see if the Criollo beans make for an improvement.

The Kilwin's Mexican Criollo is orange-brown in color. Immediately notable on the palate is a prominent acidic component. Juicy fruit flavors of blackberry, sour cherry and orange are present. There is also a bitter espresso note. Faint nuttiness is detectable with peanut and pecan. Chewing the chocolate releases notes of peanut, wood and earth. The finish has sour cherry notes with a sharp bitter undertone. The Kilwins Mexican Criollo has a smooth mouthfeel that is thick and creamy.

The Kilwin's Mexican Criollo dark chocolate is a very acid-forward chocolate. There is a bit of a bitter undertone that seems to clash with the strong acidity. The acidity also seems to drown out some of the potential complexities that show flashes of earthy and nutty notes. Having said that, this is definitely the best of the Kilwin's chocolates I have tasted. If you like tart dark chocolate this may be worth a try for you.

Manufacturer: Michel Cluizel
Cocoa Content: 64%
Manufacturer Website
Rating: A

Our next review is another single plantation chocolate from Michel Cluizel. This chocolate is made from beans from the Maralumi plantation near the east coast of Papua New Guinea. This chocolate is deep brown in color with a reddish orange tint. The Maralumi has a deep chocolate flavor up front. There is a tartness that builds to a moderate level. The tartness highlights flavors of blackberries and blueberries. Smoky and roasted notes sit in the background. Under the acidity there are nutty notes of walnut and pecan. Woody and earthy notes are also present on the palate.

The Maralumi has a creamy mouthfeel along with a squirt of juiciness. Chewing the chocolate highlights more earthy and woody notes. The finish continues with the acid and fruit notes that are most notable in this bar. As the acid fades, the earthy undertones shine through while the finish tails off.

Michel Cluizel has another winner with the Maralumi single plantation dark chocolate bar. This is a rich chocolate with great fruity notes, but there is a nice earthiness that shines through and really rounds out the flavor. Complex and flavorful, what more can you ask for?

Manufacturer: Guittard Chocolate Company
Cocoa Content: 65%
Manufacturer Website
Rating: B

Today's tasting is the "Quevedo" from US chocolate maker Guittard. The Quevedo is a 65% cacao chocolate bar whose beans originate from Ecuador. The bar is deep mahogany in color with orange highlights.

The bar has a distinct herbal/floral chocolate flavor. There are notes of hazelnut, marshmallow and earth along with a touch of spice. There is a slight acidity that builds as the chocolate melts on the tongue. Chewing the chocolate brings forward more herbal and floral notes along with leather, plantains and a hint of cucumber. The finish has cocoa, banana, bitter herbs and an earthy note. The Quevedo has a smooth, slightly thin mouthfeel.

The Quevedo chocolate bar has a unique flavor, which is characteristic of Ecuadorean "Nacional" cocoa beans. In this case I did find that the floral/herbal notes combined with the bitter chocolate flavors to leave a faint "medicine" taste that seemed a bit off. Despite that, this is a pretty good chocolate with a very distinct flavor.

Manufacturer: Amedei
Cocoa Content: 70%
Manufacturer Website
Rating: A+

It's not often I taste something for a review that is so far ahead of everything in its class that I want to make a new rating score above "A+". This is one of those times. Simply put, this is the best chocolate I have ever tasted bar-none.

The chocolate I am referring to is "Chuao" by Tuscan chocolate maker Amedei. Chuao is a peninsula on the coast of Venezuela whose plantation has been lauded as producing some of the finest cocoa in the world dating as far back as the colonization of the New World. Amedei makes their chocolate bar using beans solely from this plantation.

It's apparent immediately that this is a special chocolate bar as the packaging is rather unique. Breaking the seal allows you to unfold the heavy cardstock outer packaging. This reveals the foil-wrapped bar inside. The Chuao bar itself is a deep ruby-brown color. It breaks with a pleasing solid snap.

Once the Amedei Chuao hits the palate there is an instant rich chocolate flavor. This is followed by a tangy acidity. Both bitter and roasted notes are present in balance. There is a wealth of fruitiness with notes of sour cherries, plums, tart blackberries and a citrus note akin to fresh squeezed orange juice. There are also notes of bread, salt and almond. Chewing the Chuao bar brings forward coffee and earthiness followed by a squirt of lemonade. The finish lingers for a long while, and the various flavors present still develop for some time. The finish has a fruity acidic undertone along with cocoa, espresso and peanut butter. The mouthfeel is thick and smooth, with a touch of juiciness.

The Amedei Chuao is in a class by itself as far as dark chocolate bars go. It is big, bold and has an incredible flavor. Although chocolate makers have been making single source chocolates using cocoa from a specific region, chocolates sourced from a single plantation are showing excellent promise. To me, the Amedei Chuao is the Chateau d'Yquem of the chocolate world. While there is a premium on the price tag ($13 American for one standard-size bar when I bought mine), it is well worth it. This is a must-have for chocolate fans.

Manufacturer: Pralus
Cocoa Content: 75%
Manufacturer Website
Rating: B+

Up for review today is "Papouasie" from the French chocolatier Pralus. This is a 75% cocoa chocolate bar made exclusively from Trinitario cacao beans from Papua New Guinea.

The Papouasie is a reddish mahogany in color. The flavor leads with a bitter kick along with a nice chocolate flavor. Acidity slowly builds to a moderate level that reminds me a bit of the tart bite of a New York-style cheesecake. There are citrus and plum notes as well. There are nutty notes of almond, marzipan and a hint of hazelnut. A sweet caramel note is also detectable.

Chewing the bar brings forward fruity notes of cherries and plums, as well as an acidic black coffee note. The finish has acidity and nuts and is fairly long and chocolatey. The Papouasie does have a slightly course texture, but it does smooth a bit as it melts.

The Papouasie has a pretty nice flavor profile, but it seems like something is missing that I can't put my finger on. The texture is a bit off as well. This bar seems like it's just on the edge of being great, but in its current form it's just "pretty good".

Manufacturer: Michel Cluizel
Cocoa Content: 65%
Manufacturer Website
Rating: A-

Up for review today is a chocolate from French chocolatier Michel Cluizel. The Mangaro Noir is from the Mangaro plantation on Madagascar. The 1er Cru de Plantation line is a somewhat rare practice in chocolate making. While many artisan chocolatiers have been using cocoa from a single country or growing region, this line of chocolates is using beans from an individual plantation. With wines, this generally translates to an increase in quality. The question here is how this translates to chocolate.

The Mangaro Noir is mahogany in color with a hint of yellow-orange undertones. This bar has a rich chocolate flavor. There is a prominent maraschino cherry flavor of note. There are some mild nutty notes along with some peanut butter. A wide array of fruity flavors present themselves along with a moderate level of acidity. Citrus, berry and plantain notes are all present on the palate. Chewing the bar opens up sweeter fruit notes of apples and pears. The finish has cocoa with blackberries. The Mangaro Noir has a creamy, slightly thin texture along with a slight cooling sensation from the acidity.

Overall, I was quite impressed with the Mangaro Noir. There are a wealth of fruity undertones that are highlighted by just the right amount of acidity. While I don't know whether single plantation chocolate will begin to command as much attention as a Chateau Lafite Rothschild, it does seem to produce some quality results. I am looking forward to trying some more chocolates in the 1er Cru de Plantation line.

Manufacturer: Valrhona
Cocoa Content: 70%
Manufacturer Website
Rating: B+

I recently stocked up my chocolate supply with a selection of artisan chocolates from Chocosphere. The good folks from Chocosphere were kind enough to include a sample from the French chocolatier Valhrona of their Grand Cru Guanaja dark chocolate (Guanaja is one of the Bay Islands off the north coast of Honduras).

The Valrhona Guanaja is ebony in color with a purplish hue. It has a rich chocolate flavor with nutty notes and a mild acidity. The bitterness builds with time and takes on an espresso-like quality. There is a subdued sweetness with notes of marshmallow. Fruitiness and acidity build with notes of cherry, citrus and plum. Chewing the chocolate brings forward hot cocoa, cherry and faint herbal notes. The finish is mellow and balanced between fruity and bitter notes.

The Valrhona Guanaja is well-balanced and is loaded with complex flavors. In fact, it seems almost too balanced, and it's hard to put a finger on any one defining characteristic. The flavor did seem a bit subdued for my tastes as well. I can see why the Valrhona Guanaja is such a renowned chocolate, but I'm looking for flavor that is a bit bigger than what this bar has to offer.

Manufacturer: Godiva
Cocoa Content: 85%
Manufacturer Website
Rating: A-

Next up from Godiva is a single-source chocolate bar from Santo Domingo. This 85% Extra Dark chocolate is ebony in color. The bar has a bitter kick up front, but the bitterness is not too overpowering. There is a moderate, well-balanced amount of acidity. This bar has a rich chocolate flavor with a wealth of complex undertones. Notes of hazelnuts, peanuts and espresso are present. There are earthy notes of tobacco, ash and leather. In addition, there are fruity notes of cherry and blackberry as well as a faint citrus note. Chewing the bar enphasizes the fruitiness with powerful notes of cherries and raspberries. The finish has lingering bitterness with peanut butter and espresso notes. The Godiva 85% Santo Domingo has a smooth, thick, mouth-coating texture.

The 85% Extra Dark Santo Domingo from Godiva has some deep chocolate flavor with some nice complexity. Although I still prefer chocolates in the 70% cocoa range, I have developed a significant appreciation for the complexity that opens up at the 85% level. Godiva has a real winner on their hands with this 85% cocoa bar. This one is highly recommended to my fellow dark chocoholics.

Manufacturer: Godiva Chocolatier
Cocoa Content: 72%
Manufacturer Website
Rating: B

Up for review today is a 72% Cocoa Dark Chocolate bar from Godiva. This is a thin bar that is dark purplish-brown in color. The pieces break off with a crisp snap. The bar has a rich, chocolate flavor. It seems rather sweet for a 72% cocoa bar. There is only a faint acidity and minimal bitterness. There are notes of peanuts, honey and lemonade. Chewing the bar brings forward notes of vanilla, cocoa and almonds. The finish is remiscent of hot cocoa. The Godiva 72% bar has a smooth, mouth-coating texture.

The Godiva 72% Cocoa Dark Chocolate Bar has a powerful chocolate flavor and seems more sweet than bitter for a chocolate at 72% cocoa. The flavor is pretty straightforward, but it is quite enjoyable nonetheless. It would make a great beginner dark chocolate for someone who isn't into the bitterness of very dark chocolate.

Manufacturer: Kilwin's
Cocoa Content: 65%
Manufacturer Website
Rating: C+

Up next from Kilwin's Authentic Origin Collection is their 65% cocoa chocolate bar from Ecuador. This bar is dark brown in color with a hint of purple-red. On the palate the dominant flavor is sweet cocoa. There are notes of cherries, graham cracker, and hazelnuts. Chewing the chocolate brings forward stronger hazelnut flavors along with cherries and almonds. The mouthfeel is smooth, but rather thin and slightly waxy.

Unfortunately, this is strike two for Kilwin's in my book. While there is some flavor complexity present, I still find this chocolate to be thin, watered-down and just overall "blah" tasting much like the 70% Tanzanian bar from Kilwin's that I tasted recently. I was really tempted to buy one of each of their bars when I first saw them, and now I am rather happy that I didn't.

Manufacturer: Nirvana
Cocoa Content: 72%
Manufacturer Website
Rating: B

Up for review today is a 72% cocoa chocolate bar by Nirvana Belgian Chocolates. This bar is made from 100% organic Trinitario beans from the Dominican Republic. The chocolate is dark mahogany in color with a purple hue. The small, unadorned squares break with a crisp snap.

The Nirvana 72% bar has both bitterness and sweetness prevalent. There are roasted notes, salt, espresso, earthiness and nuttiness on the palate. The sweetness also accentuates flavors of apples and caramel. There is just a touch of acidity as well. Chewing the chocolate brings out notes of cherries, hazelnuts and marshmallows. The finish trails with roasted coffee and roasted nuts with some of that sweet marshmallow flavor.

Overall, the Nirvana Belgian Chocolate 72% Cocoa Bar seems rather sweeter than the 72% cocoa content would lead you to believe. There is a nice balance and some complex flavors in this bar. Despite the complexity, I found the flavor to be rather flat. If there was a deeper richness to the chocolate, then this bar would really meet its potential and earn a much higher score.

Manufacturer: Kilwin's
Cocoa Content: 70%
Manufacturer Website
Rating: C

On my recent trip to Panama City Beach, I happened to stop in at Kilwin's for some ice cream. When I saw several chocolate bars from their "Authentic Origin Collection" sitting by the register, I decided to grab a few to taste. First up is their 70% cocoa bar of Tanzanian origin.

The Kilwin's 70% Tanzanian dark chocolate bar is mahogany in color with orange-tan highlights. There are flavors of bread, cocoa and plantains. There is some fruitiness reminiscent of cherries, berries and apricots. A fair amount of sweetness is detectable as well. There is some slight acidity present. Chewing the chocolate intensifies the fruit undertones a bit. The finish has cocoa and marmalade notes.

The Kilwin's 70% Cocoa Tanzanian origin bar has a smooth, though somewhat thin mouthfeel that seems slightly waxy. I did find the taste to be rather flat. I can't help but wonder whether the lack of vanilla in the bar may contribute to that somewhat. Frankly, this chocolate bar reminded me of some of the chocolate that I remember from generic Easter and Christmas candy as a child. And that is certainly not a good thing. I'm hoping that the other bars I picked up from Kilwin's are better this one from Tanzania.

Manufacturer: Lindt
Cocoa Content: 99%
Manufacturer Website
Rating: B+

Last, but certainly not least, we come to the big bad 99% Cocoa dark chocolate bar from Lindt. This one is not for the faint of heart. This is as close to eating pure unsweetened chocolate as you can get. The bar itself is fairly thin, and the squares it is divided into are rather small compared to your standard dark chocolate bar. This is for good reason as a little bit really does go a long way here.

The Lindt Excellence 99% Cocoa bar is dark ebony, nearly black, in color. There is a strong bitterness that hits the palate almost immediately. After a moment, the bitterness subsides enough to notice the rich, deep chocolate flavor. There are roasted coffee notes, along with earthiness, nuts and a hint of tofu flavors. Chewing the Lindt 99% bar opens up more earthiness and some tobacco notes. The mouthfeel is smooth and rather thick. The finish is that of a strong dark espresso with some peat and coffee grounds. The finish lingers for a good long while. I could still detect bitter coffee notes more than 20 minutes later.

The Lindt Excellence 99% Cocoa Dark Chocolate is an interesting novelty. It is well worth it for serious chocolate tasters to give this a try. It is a good match for scotch and espresso if you're looking for something to savor. For my tastes, however, this is just a little too potent to want to try more than once every great while. Chocolates on the 85%-90% range tend to show as much of the rich chocolate flavor that the 99% does without overloading the palate.

Manufacturer: Lindt
Cocoa Content: 90%
Manufacturer Website
Rating: A

Today we continue to climb the ladder to 90% Cocoa percentage in the Lindt Supreme Dark Chocolate Bar. The Supreme Dark is deep ebony in color, with a hint of reddish-orange along the snap line. It has a very firm, hard snap to it. The Supreme Dark has bitterness and some smokiness up front on the palate. There is a deep chocolate flavor. Some faint acidity is present with notes of cherries. There are also notes of almonds and earthiness. Chewing the chocolate releases notes of tobacco, pepper and vanilla.

The 90% Supreme Dark has a smooth mouthfeel with just a slight hint of grittiness. There is also a tannin-like astringency. The finish lingers with strong chocolate flavor. While the level of bitterness may mask some of the more complex flavors in its lower cocoa percentage brethren, this is made up in spades by intense chocolate flavor. This is definitely not a chocolate bar that most people would eat in one sitting, but it is well-suited to savor a few pieces at a time. This is one chocolate where the higher cocoa level really brings out an intense chocolate flavor.

Manufacturer: Lindt
Cocoa Content: 85%
Manufacturer Website
Rating: A-

Continuing on with out flight of Lindt Dark Chocolate is the 85% Cocoa Extra Dark. The Extra Dark is dark blackish-brown in color. It has a nice firm snap to it. First to hit the palate are some faint roasted notes. From there bitterness starts to take over. There is also some acidity notable. Notes of citrus, ash and plum are present. Chewing the chocolate seems to de-emphasize the bitterness to a small degree. Notes of earthiness, tobacco and black pepper are detectable upon chewing the chocolate.

The Lindt 85% Extra Dark Chocolate has a fairly thick, almost pasty mouthfeel. There is a fine hint of grit, and a slight pucker from the acidity. The finish lingers with notes of tobacco and finally fading to a creamy latte flavor. While I generally prefer chocolate in the 70% cocoa range that is more suited to snacking, this chocolate has some great complexity in its flavor. The bitterness is strong without being overpowering. If you're ready to step up to some higher cocoa percentage chocolates, this is a great place to start.

Manufacturer: Lindt
Cocoa Content: 70%
Manufacturer Website
Rating: A

Up next for today we have the 70% Cocoa Lindt dark chocolate bar. The Intense Dark is a deep, dark mahohany color. It breaks with a firm snap. The initial flavor notes are light roasted notes with some light bitterness. From there acidity hits the tongue and starts to build with a citrusy squirt of lemon. The level of sweetness is well balanced. Chewing the chocolate brings some sweet fruit notes to mix in with the acidity with notes of black cherry and mango.

The Lindt Intense Dark has a smooth mouthfeel. There is a slight puckering sensation from the acidity. The finish is rather short with the acid fading out first leaving a faint espresso note. All in all, this is a damn good chocolate. I've found that a lot of the European chocolatiers tend to shy away from bold acidity in their chocolate, so this is a refreshing change. This is a must try for dark chocolate fans.

Manufacturer: Lindt
Cocoa Content: 50%
Manufacturer Website
Rating: B

First up for review in our flight of Lindt dark chocolate is the 50% Cocoa Smooth Dark chocolate bar. The Smooth Dark is deep mahogany in color. It has a firm snap to it with a hint of deep brownish-red visible on the snap line.

The flavor profile of the Lindt 50% cocoa bar is fairly sweet. There are notes of cocoa, marshmallow, cherries, banana and caramel. The Smooth Dark bar has little bitterness or acidity to speak of. There is a smooth, slightly thin mouthfeel with a creamy cocoa finish. This is a good example of the typical flavors present in a low-cocoa percentage dark chocolate, but the flavors seemed to taste a bit watered down for my liking.

It's been a while since we've featured chocolate here, so for this week I have a full flight of dark chocolate lined up from Lindt. Most of you are familiar with the very tasty Lindor Truffles that have become ubiquitous as impulse buys at the cashier of so many retailers. Lindt also produces a great line of dark chocolate. This week we will be featuring a flight of Lindt dark chocolate tastings starting with their 50% cocoa bar and working all the way up to their big bad 99% cocoa chocolate.

Day 1: Lindt Excellence Smooth Dark 50% Cocoa Bar
Day 2: Lindt Excellence Intense Dark 70% Cocoa Bar
Day 3: Lindt Excellence Extra Dark 85% Cocoa Bar
Day 4: Lindt Excellence Supreme Dark 90% Cocoa Bar
Day 5: Lindt Excellence 99% Cocoa Bar

Manufacturer: Scharffen Berger
Manufacturer Website

Although the purist in me was strongly considering the unsweetened cocoa powder, I realized that most of the time I would be using this to make hot chocolate so I decided to go with the sweetened cocoa. The Scharffen Berger cocoa powder is brownish-red in color. It looks similar to red clay soil. The tiny flecks of sugar are visible and look like diamond powder mixed in with the cocoa.

I followed the directions on the package to make both hot cocoa and cold chocolate milk. The first step is to mix the dry cocoa powder with a small amount of water to make a paste, which is to help the cocoa mix evenly and easily in the milk. Mixing the paste both looks and smells like mixing up a batch of brownie batter.

My first cocoa tasting was made by mixing the paste with cold 2% milk. The chocolate milk had a deep brown color, similar to a good chocolate ice cream. The aroma was rich and chocolatey. The flavor was initially very rich like a chocolate milkshake. As initial creaminess dies down, more complex chocolate notes such as bitterness and slight fruitiness were noticeable. The finish showed the bitter notes of a good dark chocolate. Heated, the hot chocolate had a very similar flavor profile, but the aroma was much more intense with a deep, rich chocolate aroma. The strong dark chocolate flavor lends itself more to sipping than chugging, but this is a very tasty cocoa either hot or cold. Dark chocolate fans should definitely give this a try.

Manufacturer: Scharffen Berger
Cocoa Content: 68%
Manufacturer Website
Rating: B-

Today's tasting is something fairly unique. The Scharffen Berger 68% Cacao Dark Milk Chocolate bar is a high-cocoa content milk chocolate containing ground cacao nibs. This is an interesting combination, and the question is whether this a dark chocolate bar with some milk chocolate qualities, a milk chocolate bar with some dark chocolate flavor, or some magical perfect marriage of milk and dark chocolate? Let's find out...

The Scharffen Berger 68% Dark Milk Chocolate is deep reddish-brown in color. It has a crisp snap, but it does seem a bit softer that a dark chocolate with a similar cocoa percentage. On the palate, sweet cream and caramel flavors come to the forefront. There is a mild acidity as well. Coffee and earthy tones are present in the background. Vanilla and caramel flavors come forward as the chocolate is chewed. The Scharffen Berger Dark Milk Chocolate has a creamy mouthfeel with a bit of crunch from the fine ground cacao in the bar. The finish is fairly short with a caramel latte flavor that is accentuated by a touch of lingering bitterness.

The Scharffen Berger 68% Dark Milk Chocolate is quite unique. It is definitely a milk chocolate bar first, both from a flavor and a texture standpoint. The higher cocoa content definitely adds a richer chocolate flavor, but the added bitterness and cacao pieces tend to counter some of the desireable qualities in a milk chocolate. This is a good chocolate, but I find the marriage of milk and dark chocolate to be a bit of a clash where neither side gets to show its finest qualities to the fullest.

Manufacturer: Scharffen Berger
Cocoa Content: 82%
Manufacturer Website
Rating: B+

Today I'm reviewing the third and final dark chocolate from Scharffen Berger, their 82% Cacao Extra Dark chocolate bar. For those of you who who aren't experienced with dark chocolate with very high cocoa content, one thing to keep in mind is that small differences in cocoa percentages make a bigger difference in flavor (and bitterness) the higher you go. For example, a 70% cocoa chocolate is roughly 30% sugar, but an 82% cocoa chocolate is only 18% sugar. That's almost half the sugar content of the 70% chocolate.

The Extra Dark bar has a very firm, crisp snap to it. It is deep mahogany brown in color, with noticeable redness especially along the snap line. The chocolate has bitter espresso and lemony acidity as it's dominant flavors. The acidity is nearly strong enough to drown out the bitterness, despite the high cocoa percentage. Chewing the chocolate releases honey and peaty notes. There is a smooth mouthfeel that is slightly astringent. The finish of the Scharffen Berger Extra Dark is fairly long. It takes a while for the tartness to fade, but then salt and earthy notes make their appearance over the long black coffee finish.

Normally with a lower cocoa percentage the sweetness provided by the sugar content helps balance out the bitterness of a dark chocolate. Once you start to hit the higher cocoa percentages sugar alone is not enough to keep the bitterness of the cocoa in check. The Scharffen Berger 82% Chocolate bar takes the right approach when it comes to balancing the bitterness of a high cocoa percentage chocolate by using acidity as a counterpoint. Unfortunately, it seems like the balance point was overshot a bit here and the scales are tipped in favor of the tartness. There is a lot of good flavor here, but a bit of it is washed out by the amount of acidity.

Manufacturer: Scharffen Berger
Cocoa Content: 70%
Manufacturer Website
Rating: A+

The Scharffen Berger 70% Bittersweet chocolate was really the first chocolate that opened my eyes to the potential that fine chocolate has to rival wine, scotch and beer in flavor and complexity. I've had many good dark chocolates before, but the first time I tried the Scharffen Berger Bittersweet I was truly amazed.

The Scharffen Berger 70% chocolate bar has a firm, clean snap to it. It is a deep dark brown with the faintest hint of red. There are roasted notes, a citrus acidity and dark chocolate bitterness all present on the palate in perfect balance. Vanilla and almond flavors develop along with a hint of salt as the bar melts on the tongue. Chewing the bar releases more aromatic flavors like cherry and vanilla. As the Scharffen Berger Bittersweet 70% melts on the tongue it has a smooth velvet mouthfeel that coats the tongue pleasantly. The finish lingers with sweet fruit and roasted flavors accompanying the rich chocolate flavors.

To date, the Scharffen Berger 70% Cacao is my favorite chocolate. It has all the flavor components I look for in good chocolate, and in perfect balance. This is a must-try for all my fellow cacao-heads out there.

Manufacturer: Scharffen Berger
Cocoa Content: 62%
Manufacturer Website
Rating: B

The first dark chocolate we have lined up from Scharffen Berger is the 62% semisweet chocolate bar. The bar is a deep mahogany with some purple and red tones noticible. The chocolate bar has a firm, crisp snap to it. The initial impression on the palate is of sweet notes such as maple and vanilla. Acidity slowly starts to build under the sweetness and gives rise to citrus notes. Chewing the chocolate leads to sweeter fruit flavors like maraschino cherries. There is a soft, smooth mouthfeel with a somewhat thin consistancy as it melts on the tongue. There is a fairly short finish with marshmallow and citrus notes.

The Scharffen Berger Semisweet Chocolate is a pretty good beginner's dark chocolate bar as there is very little bitterness of note despite the 62% cacao content. To my taste I do find that while the sweetness brings some interesting flavors, it seems to mask some deeper flavor notes.

Welcome to the first Critical Tastings theme week. This week I've decided to feature chocolate from one of my all time favorite chocolate makers, Scharffen Berger. Unfortunately, my decision was based mainly because I haven't been able to find any Scharffen Berger chocolate at any local retailers and decided to stock up online. Hershey purchased Scharffen Berger in 2005 and Dagoba back in 2006, and they finally closed the door on the San Francisco Scharffen Berger plant in early 2009. Hershey is still producing both lines at their Illinois plant under their Artisan Confection brand, but I can't help but be concerned that I've had a hard time finding Scharffen Berger locally.

On tap this week we have three dark chocolates of varying percentages. I also have a few other surprises up my sleeves. So without further ado, let the chocolate begin...

Day 1: Scharffen Berger 62% Cacao Semisweet Chocolate Bar
Day 2: Scharffen Berger 70% Cacao Bittersweet Chocolate Bar
Day 3: Scharffen Berger 82% Cacao Extra Dark Chocolate Bar
Day 4: Scharffen Berger 68% Cacao Dark Milk Chocolate
Day 5: Scharffen Berger Sweetened Natural Cocoa Powder

Manufacturer: Nói Siríus
Cocoa Content: 70%
Manufacturer Website
Rating: B-

The fourth and final chocolate from my recent trip to Whole Foods is a 70% cocoa dark chocolate from Noi Sirius. Nói Siríus is a chocolate maker from Iceland, which adds to my curiosity about this product. I can't say I've ever had food from Iceland before. The packaging is pretty unique too. The chocolate bars (there are 2 in the package) are wrapped in wax paper, which is then wrapped in the product's outer label.

The chocolate bar has a nice firm snap to it. The color is a very dark brown, with a lot of redness visible on the snap line. The nose has a distinctive aroma of coconut, with a bit of vanilla detectable as well. The main flavors I detect are bitter chocolate notes and peanut butter. There is a thick, creamy mouthfeel that adds to the peanut butter sensation as well. There is virtually no acidity to note here. The finish seems to cling to the tongue with roast peanut notes as well as bitter chocolate/espresso notes. Chewing the chocolate brings some vanilla flavors to the mix. Not a bad chocolate, but seems a bit flat to me due to the lack of acidity.

Produced by: Lake Champlain Chocolates
Cocoa content: 70%
Manufacturer website
Rating: A+

I was eager to taste my next chocolate bar during a brief reprieve while my head cold medication has kicked in. Tonight's selection is from Lake Champlain Chocolates. This bar is from their "Select Origin" collection. The source of the cocoa in this bar is from Sao Thome (also spelled Sao Tome), which is an island of the west coast of central Africa.

The chocolate bar has a nice firm snap to it. The color is a dark mahogany, with a hint of red where the bar was snapped. The aroma is of roasted chocolate with a noticeable vanilla scent. The flavor is rich chocolate with a pleasant bitter kick. There are smoky, roasted notes as well as a fruity, citrus acidity. After the initial flavors start to fade, a pleasant earthiness complimented by salt and vanilla starts to show through. Chewing the chocolate really accentuates the vanilla flavors in this bar. This chocolate bar has a velvety mouthfeel and a nice finish with sweet cocoa and a hint of roast coffee on the palate.

So far, my recent trip to Whole Foods has provided me with an impressive selection of dark chocolate. This most recent tasting was one of the best new chocolates I've tried in a while. After trying the Sao Thome Dark Chocolate from Lake Champlain, I can't wait to get my hands on some of the other bars in their Select Origin chocolates.

I'm sure many of you, like myself, have been to various brewpubs, wineries, and possibly the occasional scotch or cigar tasting. Over the years, I've learned many wine and beer tasting tips from vintners, distillers, brewers and sommeliers. I have not, however, had much prior experience with chocolate tastings. I recently found this article at guardian.co.uk and thought it was a good primer on chocolate tasting.

Even as a kid, I always noticed that chocolate tasted different whether you chewed it or let it melt in your mouth. I'll definitely start being a bit more deliberate in that regard with my tastings. Also, I found Paul Young's notes on color interesting. That's something I will be sure to pay closer attention to in the future well.