Manufacturer: TCHO
Cocoa Content: 70%
Location: Ghana
Manufacturer Website
Rating: B

TCHO is a chocolate manufacturer from San Francisco whose chocolates are primarily sold at Starbucks as well as Whole Foods (in certain regions). I was recently given a sample of their 4 "flavor" chocolates. These are single-origin chocolates that have been selected to highlight certain flavors common to dark chocolate. Today I am tasting the "Chocolatey", which is a 70% dark chocolate bar made with Ghanan cacao. The bar is mahogany-red in color. the nose detects vanilla and cocoa powder.

On the palate there is a very prominent walnut note up front that transitions to espresso. Fudge is notable, as are some earthy and woody highlights. There is a fairly mild acidity that leads to the faintest hint of blackberries. Chewing the TCHO Chocolatey beings forward vanilla, sweet spice, banana and coffee grounds. The melt is quite smooth. The finish has fudge and nuts with trailing berry notes as well as some caramel.

The TCHO Chocolatey is an enjoyable chocolate. I certainly see where they get the Chocolatey descriptor, as fudge is prominent, as well as a heavy nuttiness up front. Overall, the flavor profile is fairly nondescript, but this is a tasty bar nonetheless.

Manufacturer: Chocolat Bonnat
Cocoa Content: 75%
Location: Venezuela
Manufacturer Website
Rating: A-

Today we are tasting Bonnat's take on the legendary Chuao chocolate. The Bonnat Chuao bar is deep brown with ruby and purple highlights. The nose has woody and nutty notes along with some espresso.

The palate first finds nutty notes, followed by a building acidity. There is some juiciness here with a faint orange peel/citrus note. There is a rich chocolate flavor. Espresso, oak, vanilla and mint all highlight the chocolate flavor. Chewing the Chocolat Bonnat Chuao brings forward notes of wood, nuts, earth, cinnamon and a rich chocolate note that is reminiscent of pudding or mousse. The Bonnat Chuao has a smooth melt with some cooling sensation and a bit of a fudgy texture. The finish is complex with rich chocolate, bitter espresso, nuts, orange peel and sweet spice aromatics.

While the Bonnat Chuao is a great chocolate bar, I did find the flavors to be a bit understated. With that caveat, the construction and melt are absolutely flawless, and the "chocolatiness" is outstanding. This is probably the most accessible Chuao I've tried. If you're looking to dip your toes in ultra-premium dark chocolate, this is a good place to start.

Manufacturer: Pralus
Cocoa Content: 75%
Location: Venezuela
Manufacturer Website
Rating: A+

Today we turn to Pralus for their interpretation of the legendary Chuao bean. Right from the beginning it is clear that this is something special as the Chuao bar is packaged in a mini-box as opposed to the usual paper and foil packaging. The bar is brown with plenty of brick-red highlights. The nose detects rich, earthy chocolate with a touch of mint.

On the palate, the classic Pralus roast notes are unmistakeable. There is a lively acidity here with lemon notes. Earthiness is pronounced, in particular a big tobacco note. There is a bite of bitter espresso that fades into waves of alternating acidity and earthiness. Behind all the layers there is a rich chocolate background. Also here are some smoke and wood (mesquite in particular). Chewing the Pralus Chuao brings forward rich chocolate, oak, walnuts and lemon zest. The melt is smooth and creamy, with some astringency at the end. The finish is long and evolving. Wood smoke, citrus and smoky espresso start out, then some nuttiness starts to peek through, and oaky tannins start to show up after a long fade.

Pralus has taken an exceptional bean and produced an equally exceptional chocolate with their interpretation of the Chuao. The end result is amazingly complex, yet the rich chocolate flavor never gets lost. This isn't as heavily roasted as some of their other offerings, but the flavor is unmistakably Pralus. The Pralus roast style is a perfect match for the earthiness in this chocolate, but the fruit notes are still able to shine through. This chocolate is about as good as it gets.

On deck today is another chocolate from Ecuadorean bean-to-bar chocolate maker Republica del Cacao. The El Oro is a deep mahogany-red in color. The nose has hazelnut/walnut notes along with floral (jasmine) notes.

On the palate I first pick up orange juice flavors. Next come mint and sweet woody spice of cinnamon. The sweet spice turns to cardamom which becomes a full-blown floral/perfume note. The acidity level is on the mild side with some banana showing through. Chewing the El Oro brings forward notes of cardamom, cookie dough and blueberries. The mouthfeel is thick and creamy, and just slightly course. The finish has sweet notes and floral aromatics. Nuttiness creeps in as the floral notes fade.

Republica del Cacao has quite a unique chocolate here in the El Oro. It is a bit too much on the floral side for my tastes, but this is a true showcase of someplace unexpected that you can take a dark chocolate. Well worth a try.

Manufacturer: Ikea Foods
Cocoa Content: 60%
Manufacturer Website
Rating: B

During a recent trip to Ikea, I saw their private label dark chocolate bar by the register and had to give it a try. The bar is labeled as minimum 60% cocoa and is made in Germany for Ikea Food. The bar itself is dark purplish-brown, near ebony in color. The nose detects sweet cocoa with some walnuts.

The main flavor impression on the palate is a roasted, nutty chocolate note. There are sweet notes of caramel and a liqueur note that reminds me a bit of Kahlua. Other sweet notes are sweetened french toast and cinnamon. Coffee and walnut flavors are here as well. Chewing the Choklad Mörk opens up flavors of vanilla, hazelnut and walnuts. The melt is smooth and thick, but I did notice a few crunchy crystals. The finish is fairly long and has lingering roast notes with sweetness and caramel.

Ikea's Choklad Mörk is a decent dark chocolate for a private label. At 60% cacao, it did seem a bit sweet to me. I found that some flavor is buried behind the sweetness. The roast on this bar was very nice. I think on the lower percentage chocolates the roast component really plays well with the extra sweetness. While this isn't the most complex chocolate, the Choklad Mörk is worth a taste next time you find yourself in Ikea.

Today we are tasting a chocolate that is a bit more accessible than most of the others we typically review here on The Dark Chocolate Blog. Today we have the Godiva Solid Dark Chocolate bar. This is the 1.5 ounce bar you typically find at the cash register in book stores and the like. There is no cocoa percentage listed on the package. The bar itself has four rather thick squares embossed with a "G", and is nicely textured with crisp embossing. The bar is a deep mahogany/rosewood color. The snap is notably soft, especially for such a thick bar. The nose has a distinct coconut aroma.

On the palate there is a dominant, very sweet coconut flavor that really buries the chocolate flavor on this bar. There are some notes of chocolate milk and caramel, and loads of sweetness. Chewing the Godiva Solid Dark Chocolate hints at nuts and cedar before another big wave of coconut rolls in. The finish is overly sweet with notes of coconut milk and caramel.

I’ve had several good chocolates from Godiva before, so I was surprised at just how bad this chocolate was. The Solid Dark Chocolate bar was sickly sweet with overpowering coconut flavors, and not much chocolate flavor to speak of. Stay away from this one.

Manufacturer: Patric
Cocoa Content: 70%
Location: Venezuela
Manufacturer Website
Rating: A

Today we are tasting Patric's Rio Caribe Superior dark chocolate bar. This is a single-source bar made from cacao produced near Rio Caribe, Venezuela, a town referred to as "City of the Masters of Cacao". The bar is mahogany in color with orange and red highlights. The nose detects cocoa, espresso and dried fruit.

There is a rich chocolate note up front on the palate. Fruity acidity then builds. There are notes of stone fruit, with a very distinct cherry flavor which goes between bing and maraschinos, along with a bit of nectarine. Nutty notes of walnut and almonds are here along with pistachio. There is a sweet, latte-like creaminess as well. Chewing the Rio Caribe Superior leads to almonds, cherries and leather. The mouthfeel is smooth, thick and creamy. The sweet creaminess carries into the finish and leaves me with the impression of a pistachio sundae covered with chocolate and cherry syrup and sprinkled with nuts.

Color me impressed with the Patric Rio Caribe bar. There is a great, distinct cherry note here that plays well with the rich chocolate, as well as the supporting notes of sweetened coffee and nuts. The construction is perfect as well. This is really a fantastic chocolate that I highly recommend.

Manufacturer: Theo
Cocoa Content: 74%
Location: Madagascar
Manufacturer Website
Rating: B+

Today's chocolate is a 74% cacao dark chocolate from Theo. This bar is made from Madagascan cacao beans. The bar is a light mahogany in color with some orange highlights, which is typical for Madagascan chocolate. The nose has woody cocoa aromas.

The first impression on the palate is chocolate with bright citrus notes. The acidity is immediately present, but it is not overpowering. Citrus notes of lemonade, fresh squeezed lime juice and orange juice are all present. Other fruit notes are blackberries and juicy red wine. Other flavor notes include vanilla and some woodiness. Chewing the Theo Madagascar highlights lemonade, cherries and brownie batter. The mouthfeel has some slight grit/graininess. There is a touch of cooling sensation as well. The finish has lemonade, marshmallow and oak.

Theo has a bar that really makes for a good reference for the typical Madagascan chocolate. The color and the citrus flavor are classic Madagascan characteristics. There is some nice fruitiness without ever losing the chocolate flavor. My only compalint is that the texture is a near miss. If you're starting to get into single origin chocolates, I highly recommend the Theo Madagascar as a reference for what good Madagascan chocolate brings to the table.

Manufacturer: Dagoba
Cocoa Content: 87%
Manufacturer Website
Rating: B-

I never thought I'd be reviewing a chocolate bar named after a book in the Twilight series, but I when saw "Dagoba" and "87%" on the label I knew I couldn't leave Whole Foods without this chocolate. The Eclipse is mahogany in color with lots of clay-red coloration. The nose has a chocolate liqueur aroma with highlights of wood and herbs.

On the palate there is a bitter note up front that hints at espresso. The bitterness is rather sharp, although not necessarily out of place in an 87% cacao dark chocolate. There is some acidity here, but it sits in the background. There is a hint of orange-citrus notes along with some woodiness. There is also a notable, tannic red wine note. Chewing the Eclipse brings forward notes of oak, cherries and cinnamon. The mouthfeel is astringent with some cooling sensation. The melt is mostly smooth with just a faint hint of grit. The finish has espresso and wine with woody undertones.

Having recently tasted several excellent chocolates in the 99-100% cocoa range, I must admit I was a little disappointed in the Dagoba Eclipse bar. At 87%, the bitterness level seemed higher than some of the better 99-100% chocolates. There was quite a bit of astringency, reminiscent of a red wine with loads of tannins. I found this to be a bit much and it definitely seemed to throw the chocolate out of balance. What it boils down to is that the Eclipse meets my expectations of a chocolate bar named after a sparkly vampire movie, but I was hoping for much more from Dagoba.

Manufacturer: Domori
Cocoa Content: 75%
Location: Venezuela
Manufacturer Website
Rating: A-

Today's tasting is the award-winning Domori Puertomar. The Puertomar is part of the same Criollo line as Domori's Puertofino and Porcelana. The bar is deep mahogany in color with purple highlights. The nose detects a deep chocolate aroma with cherry jam.

The immediate impression on the palate is rich chocolate with Domori's typical jamminess. Distinct notes of bread and caramel are here. There is a moderate level of acidity but lots of fruitiness. Red raspberries, pomegranate, Rainier cherries and orange are all here. There is a notable bitter espresso component, but the bitter kick is somewhat mitigated by all the fruitiness. The bitterness does seem to fade in and out in waves, and combines with the fruit to leave an impression of hops. Chewing the Puertomar opens up sweet cherries, mint and tobacco. The mouthfeel is smooth with a slight cooling sensation. The finish is jammy with cherries and shortbread cookies.

The Puertomar is instantly recognizable as Domori with the big fruitiness and jammy flavor. I find the overall flavor to be similar to their Porcelana, but the fruit tends to be a bit less "in your face". There are some big jam/fruit notes here, but the great thing is that the chocolate flavor never gets lost. Another classic from Domori here.

Manufacturer: Valrhona
Cocoa Content: 64%
Location: Venezuela
Manufacturer Website
Rating: B+

Today's tasting is the 2009 vintage of the Valrhona Palmira. The Palmira Estates where these criollo beans are grown is located near Lake Maracaibo in Venezuela, the home of some of the world’s finest cacao. The Palmira is an orange-mahogany in color. The nose is on the lighter side with some aromas of earthy chocolate.

The first impression on the palate is sweet chocolate with herbal (mint in particular) and earthy notes. Acidity slowly builds, along with nuttiness and roasted flavors. Acidity leads to notes of citrus and sour cherries. There are roasted notes of roast cashews and medium-roast coffee along with some notable earthiness. Chewing the Palmira opens up cherries, leather and earth notes. The mouthfeel is smooth and creamy with some cooling sensation. The finish has coffee, cherry pie, mint and nuts.

I have some mixed feelings about the Valrhona Palmira. On one hand, there is a wealth of complexity in this chocolate bar. But on the other hand, there is a notable lack of rich chocolate flavor. It may well be that I am experiencing this chocolate past its prime as this is the 2009 vintage. Still, this chocolate does show a lot of promise for vintaged single-origin chocolate. I'll be curious to see how more recent vintages compare to this one.

Manufacturer: Patric Chocolate
Cocoa Content: 70%
Manufacturer Website
Rating: A-

Today we're tasting the Patric Signature Blend, which is a 70% dark chocolate bar. The bar itself is quite eye-catching as it is emblazoned with the Patric logo and has a textured finish. Notably absent are the squares most chocolate bars are divided into. The bar is mahogany in color with some red streaks showing along the edge when snapped. The nose has chocolate and coffee notes which, while pleasing, seem to be pretty standard fare.

On the palate there is coffee initially, followed by building acidity. The acidity brings forward both lemony citrus notes as well as berry notes of blackberries and blueberries. All the while there are nutty notes competing with to be heard over the fruitiness, with almond and hazelnut. Espresso then comes back along with a light oaky highlight. Chewing the Patric Signature Blend leads to sweet nuttiness of pistachio and cashew as well as sour cherry/blackberry notes. The mouthfeel is smooth, creamy and a bit juicy with some cooling sensation. The finish continues the complexity with mocha coffee taking the lead and supported by lemon zest, almond, caramel and chocolate milk.

In contrast with the Amedei "9", the Patric Signature Blend takes a different approach in blended chocolate with some very bold flavors and acidity. The end result is still a great, complex chocolate that let's the beans' flavor shine through. Bold fruit is dominant here, and the citrus leads me to believe that there is some Madagascan chocolate in the blend. Coffee and nuts are pretty big components here as well. The flavors have a great evolution as new flavors are constantly introducing themselves throughout the melt and finish. The one drawback is that the wealth of bold flavors tends to hide the actual chocolate flavor a bit. When the chocolate does finally kick in it reminds me a lot of milk chocolate with caramel and creamy undertones, which is very interesting for a dark chocolate. The Patric Signature blend is quite snackable because of this. This is a great blended chocolate. I can't wait to dig into some of their single-source bars.

Manufacturer: Michel Cluizel
Cocoa Content: 99%
Manufacturer Website
Rating: A

Up for review today is the Michel Cluizel Noir Infini 99% dark chocolate bar. The small 30 gram bar is impeccably made. The face of the bar is 2-textured, with the lower right half covered with very fine stippling. The stippling is flawless, and I am really amazed at the level of fine detail here. The Noir Infini bar is deep ebony in color with highlights of purple and red. The nose detects a rich dark chocolate aroma along with vanilla beans and caramel.

On the palate there is a deep, rich chocolate flavor as the dominant note. There is only a moderate amount of acidity here revealing some lemon peel citrus. The impression of sweetness is really much higher than I would expect from a 99% cacao dark chocolate, with notes of caramel and honey. Bitterness leads to a deep roasted espresso note. Notes of oak, leather and tobacco are here as well, along with a hint of ginger. The Noir Infini has a rather soft, yielding bite to it. Chewing the bar reveals ginger, vanilla, cocoa, cinnamon, orange juice and earthy notes. The melt is perfectly smooth, thick and creamy. The finish has deep espresso highlighted by oak and cinnamon.

Every aspect of the Noir Infini shows the supreme level of dedication that Michel Cluizel puts into producing ultra-premium chocolate. The construction is immaculate and flavor is astounding. The Noir Infini has the richest chocolate flavor of any of the ultra-dark chocolates I've tried. I did find the flavor to be slightly subdued because of the lower level of acidity. I think that increasing the acidity a bit would likely increase the complexity a bit, as it seems like there is some fruit that is hidden under the dominant spice/earth/wood flavors. But in its current incarnantion the chocolate flavor is phenominal. If you like ultra-dark chocolate, then you owe it to yourself to get your hands on the 99% cacao Noir Infini. It is truly an incredible taste experience.

Manufacturer: Republica Del Cacao
Cocoa Content: 75%
Location: Ecuador
Manufacturer Website
Rating: B

We're following up on our recent tasting of the excellent Pacari Los Rios with another take on these beans. Today's tasting is from Ecuadorian bean-to-bar chocolate maker Republica Del Cacao. Their take on the Los Rios chocolate is a 75% bar that is deep brown in color, bordering on ebony, with ruby and purple highlights. The nose has a deep, powerful chocolate aroma, with highlights of marshmallow and cinnamon.

The Republica Del Cacao Los Rios hits the palate with a distinct note of tobacco/leather. Herbal and sweet spice notes abound with cinnamon, mint and some grassiness. There is a bite of black coffee bitterness here. Banana, hazelnut and cream are here as well. Chewing the Los Rios brings forward notes of mint, honey, toffee and some cinnamon/nutmeg. The melt is perfectly smooth with a slight cooling sensation. On the finish, some chocolate finally sets in along with spearmint as a strong highlight.

I am quite torn over the Republica Del Cacao Los Rios. On one hand, the construction of this bar is absolutely flawless. The bar is divided into four large rectangles with pristine embossing and a lustrous shine. The nose has a wonderful chocolate note that is rich and fudgy like brownie batter. But once the chocolate hit my palate I found myself searching for this powerful chocolate note that the nose alluded to. It takes seemingly forever for any of the chocolate flavor to show up. Overall, the flavor is quite complex, interesting and bold with dominant notes of mint and tobacco/leather highlighted by sweet spice and herbs, but the chocolate flavor is conspicuously missing until the tail end. Still, the attention to detail is promising and I'm looking forward to trying some of Republica Del Cacao's other chocolates quite soon.

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

I'm usually the "delayed gratification" type, but when my most recent chocolate supply arrived I couldn't resist the allure of the Amedei "9", so I dove right in. The Amedei 9 dark chocolate is a blend made from the cacao of 9 different plantations developed by the Tessieri's. The 9 bar has deep purple and ruby highlights over a deep mahogany color. The nose is notably light with aromas of vanilla and almond.

On first taste, the palate travels from a light toasted note to bitter espresso. This is followed by building acidity that has light citrus notes of orange juice. There are notes of lightly toasted almonds, marshmallow and a barky wood note. Chewing the 9 brings forward a bit of a meaty note, raspberry preserves, toffee and almonds. The melt is smooth, but not overly thick, and leaves a slight cooling sensation. The finish has a distinctly almond nutty note that take the lead as the acidity fades.

The Amedei 9 is a wonderfully complex, balanced dark chocolate bar. The flavor unfolds in multiple waves and tells a nice story as it goes. My only quarrel is that there is a notable lack of intensity or boldness. Overall, that is a small price to pay as this allows the multiple flavor notes to sing in harmony. The Amedei 9 is frequently recognized as one of the most sought-after chocolates in the world, and lives up to its reputation in a big way.

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

Up for review today is the Pralus Cuba. This is a 75% dark chocolate made from Trinitario cacao beans. The color of the bar is deep mahogany with some light red highlights. The nose has a deep roasted note that is classic Pralus, along with a bit of woodiness.

On the palate there is somewhat peppery spiciness. Wood notes of cedar and oak are here along with some leather. A distinct note of licorice pairs well with the spice and wood. There are roasted peanut notes and a kick of bitter espresso on the roast side. The chocolate character is rich and nutty. Chewing the Pralus Cuba opens up notes of earth, leather and roasted nuts. The bite itself is a bit waxy, leading to a soft, yielding chew. The melt is smooth, thick and creamy. The Pralus Cuba finishes with peanuts, black pepper and licorice with a bit of spiciness on the tongue.

I am a big fan of the Pralus Cuba. This is a bar that lends itself well to showcasing Pralus' classic deep-roasted style. The roast leaves a rich chocolate that is complimented by nuts and wood. Despite the heavy roast, the unique character of the beans shows through with a nice spicy licorice character. This is a great snacking dark chocolate and would pair well with a woody, dark roast coffee, or an oaked red wine that has some peppery notes. Highly recommended.

Manufacturer: Domori
Cocoa Content: 70%
Location: Madagascar
Manufacturer Website
Rating: A-

Today's tasting is the Domori Sambirano. As the name implies, this is a single origin choolate made from cocoa beans sourced from the Sambirano Valley in Madagascar. My first impression on opening the package was a powerful aroma of acidic wininess that reminded me of popping the cork on the bottle of a big Red Zinfandel. The bar is a deep mahogany in color with a slight orange tint. It strikes me as being a bit darker in color than the typical 70% cacao Madagascan chocolate.

At first taste the Domori Sambirano has an immediate bright, berry jamminess. Strawberries are here in spades and red raspberry peeks through as well. The acidity level is very lively with sour berry and cherry notes. There is some lemon custard here, but the dominant citrus note common to Madagascan chocolate is outpaced by tart berries on this bar. Some herbal/grassy notes are present, as well as some hazelnut. Chewing the Domori Cacao Sambirano leads to strawberry creme and cherry cordial notes. The melt is perfect - smooth, thick and creamy. The finish has continuing sour cherry paired with some herbal notes.

Every chocolate I have tried to date from Domori has been amazing, and the Cacao Sambirano from their Single Origins line is no exception. Astute readers of this blog know that I'm a big fan of chocolate with a lively acidity, and the Sambirano cranks the acidity all the way to eleven. This bar is really quite sour, and seems to go all the way up to the limits of tartness for a dark chocolate. There is an interesting, and quite enjoyable, berry dominance here. If you told me that I was going to try an extremely acidic Madagascan chocolate, then I would be expecting lemonade, not strawberry jam. The texture here is fantastic as is typical of Domori. My only quibble with the Sambirano is that there is an herbal note that just doesn't seem to fit. Otherwise, this is another fantastic chocolate from Domori.

Manufacturer: Pacari
Cocoa Content: 72%
Location: Ecuador
Manufacturer Website
Rating: A

Today's review is Pacari's Los Rios 72% dark chocolate bar. The bar is made from beans originating in the Los Rios region is west-central Ecuador. The bar is a deep, purplish-brown color.

On the palate, the Los Rios leads with a rich chocolate note. There are some herbal/floral and grassy notes up front as well. The acidity starts at a moderate level then builds from there. Key lime is the most notable fruit flavor, and there are some blackberries here as well. There is a nice evolution from a bit of an herbal bitter note that develops into Key lime along with a hint of lemongrass as the acidity licks in. Some woody notes and cinnamon are here along with a touch of cream as well. Chewing the Los Rios highlights lime zest and chestnuts. The melt is fairly smooth with a slight cooling sensation. On the tail end the fruit simmers down revealing nutty notes over some lingering Key Lime.

The bars from Pacari have been a bit of a mixed bag for me up to this point. The Los Rios totally solves the issues I've seen with construction issues and flavor near-misses from Pacari in the past. This really shows the amazing potential of the Ecuadorian Arriba Nacional cacao beans. There is a nice, distinct Key lime flavor here with herbal and berry undertones that compliment it nicely. The flavor reminds me of some of the top-end Madagascan Sambirano Valley dark chocolates. Outside of the Waialua Estate, this is the best single-country bean-to-bar chocolate I've come across. If you're looking to sample Ecuadorian chocolate, or are interested in the potential of bean-to-bar chocolate, then this is the bar to try.

Manufacturer: Domori
Cocoa Content: 100%
Manufacturer Website
Rating: A+

Today we review the ultimate in pure chocolate, Domori's IL 100% dark chocolate bar. The ingredient list has but one entry: unsweetened cocoa mass. There is no sugar, vanilla or lecithin added here - this is just pure, unadulterated chocolate. The bar is deep ebony red in color. The nose picks up rich cocoa notes along with espresso.

At first taste, my first impression is that there is much less bitterness than I expected. There are a wealth of fruity notes with pomegranate, orange peel and black cherry. Espresso, hazelnuts, cinnamon and a woody cedar note are all here. There is a lager/pilsner character that hints at European noble hops such as Saaz and Tettnang. There are rich chocolate notes, but only a moderate bitterness level considering this is an unsweetened chocolate. Chewing the IL 100% opens up notes of raspberry, wood and mushrooms. Chewing the chocolate does increase the level of bitterness by a fair amount. The finish has smoky, deep-roasted espresso notes along with berries.

The Domori IL 100% is pure, unadulterated cocoa at its finest. It is a wonderfully complex chocolate bar. At 100% cocoa, this is not for the faint of heart, but if you enjoy dark chocolate this is really a must-try. While I’ve always considered very high percentage chocolates to be niche products that I’d try just for the “unique factor”, the IL 100% is very enjoyable on its own merit. I will definitely be coming back for more on this one.

Manufacturer: Pralus
Cocoa Content: 100%
Location: Madagascar
Manufacturer Website
Rating: A

Today's tasting is the Le 100% dark chocolate from French chocolate maker François Pralus. The Le 100% is made from Madagascan Criollo beans from the Sambirano Valley. The bar is mahogany in color with red-orange highlights. The nose is rather reserved, with both floral and fruit notes.

As expected for an unsweetened chocolate, the palate is first hit with a bitter note. A strong nutty roast soon takes over with roasted almonds and a distinct dark pretzel note. The acidity is notable with lemon/citrus and sour cherries. As the citrus fades to finish, complex nutty and earthy undertones pop out. The Le 100% has a soft, yielding chew that brings forward hazelnut, lemon peel and more the the well-done pizza dough/pretzel roast note. The mouthfeel has mouthwatering, juicy acidity and a smooth melt. The finish has roasted coffee, and as the acid dies down notes of earth, wood and almonds open up.

Pralus knows how to roast a bean, and there is no clearer example of that than the Le 100%. The distinct doughy/pretzely roast notes on this bar are fantastic. And despite the prominent roast character of this chocolate, there is plenty of acidity available to counteract the bitterness of an unsweetened chocolate. While the acidity does mute some complexity in this bar, it is in just the right balance for a 100% cacao chocolate bar. The Le 100% is truly one of the best chocolates out there.

Manufacturer: Pacari
Cocoa Content: 100%
Location: Ecuador
Manufacturer Website
Rating: B

Today we kick off our theme week of 100% chocolates with Pacari's Raw Chocolate 100%. Raw chocolate refers to chocolate that is minimally processed and has few (or no) additional ingredients added. And you can't get more raw than 100% unsweetened cocoa. The Pacari Raw 100% is deep ebony in color with purplish red undertones.

The first impression of the Pacari 100% on the palate is that this is a very bitter chocolate. There is a brief off note of sulfur/egg but that dissipates rather quickly. There is a very light acidity that has notes of currant, cranberry and a touch of grapefruit. Espresso and chestnuts are here as well. It does seem to me that the more complex undertones seem to be muted by the strong alkaline bitter bite. Chewing the Pacari Raw 100% brings forward wood, mushrooms, red wine and a "barnyard" note. The melt is thick and creamy. I find it interesting that the 100% cocoa raw chocolate seems to be smoother in texture then the other bars I've tried from Pacari. The finish is lingering bitterness with espresso and faint berry notes.

Pacari's Raw Chocolate 100% bar is well-constructed and has a lot of potential. My main issue is that the bitterness of this chocolate is so potent that many of the other flavors are overwhelmed. As you will see later on this week, the key for an unsweetened chocolate is to have enough acidity to cut through the bitterness. The Pacari Raw 100% just doesn't have enough acidity to counterbalance the bitterness of this bar. All-in-all this is a decent showing for a 100% chocolate, but there is definitely room for improvement.

This week The Dark Chocolate Blog is serving up the darkest of the dark. Check out our reviews of 100% cocoa dark chocolate all week long.

Manufacturer: Chocolates El Rey
Cocoa Content: 70%
Location: Venezuela
Manufacturer Website
Rating: C+

Today's chocolate tasting is the Gran Saman from Venezuela's El Rey. The Gran Saman bar is deep mahogany in color with reddish-orange highlights. The palate has nutty notes of peanuts and walnuts. There is very little acidity of note, but some faint notes of banana and mango are present. Mint, oak and vanilla flavors are here as well. There is a note of roasted coffee, but it is way in the background. Chewing the Gran Saman brings forward notes of cedar, mint and some faint strawberries. The consistency is quite gritty and doesn't really smooth out as it melts. The finish has nutty notes and hot cocoa.

I must admit that I was quite disappointed with the El Rey Gran Saman dark chocolate bar. The construction seems rather poor with an overall gritty, nearly chalky, consistency. The flavor seemed rather bland as there was little in the way of either acidity or roasted flavors to excite the palate. With so many great chocolates being made with Venezuelan cacao, I had some high expectations for this bar, but this was a big miss for me.

Manufacturer: Domori
Cocoa Content: 70%
Location: Venezuela
Manufacturer Website
Rating: A-

Manufacturer: Pacari
Cocoa Content: 60%
Location: Ecuador
Manufacturer Website
Rating: B

Today's tasting is the Esmeraldas, a 60% dark chocolate bar from Pacari. The Esmeraldas cocoa comes from the rainforest on the North coast of Ecuador. The chocolate bar is notably dark for only being a 60% cocoa, and has highlights of purples and reds.

The initial impression on the palate is a rich, sweet chocolate. There are notes of bread, sunflower kernels, earth and mint. The sweetness also leads to notes of caramel, toffee and "cream & sugar" coffee. The acidity level on this chocolate is fairly light. Chewing the Esmeraldas brings forward caramel as well as a faint berry note. The mouthfeel does have a slight graininess and waxiness to it. At the tail end the finish has cocoa and caramel that fades slowly and lingers for longer than I expected, given that this is a fairly mellow tasting chocolate.

The Pacari Esmeraldas is a decent tasting chocolate that seems to fall just a bit short. At 60% I find that the sweetness tends to mask some other flavors that want to peek out. There are some construction issues as well. Despite these caveats, this would be a good chocolate for those who are graduating from milk chocolates up to darker territories, especially with the notable caramel and toffee undertones.

Manufacturer: Chocovic
Cocoa Content: 71%
Location: Venezuela
Manufacturer Website
Rating: B+

Today's chocolate tasting is from Spanish chocolate maker Chocovic. Up for review today is their Ocumare 71% dark chocolate bar. The Chocovic Ocumare is deep brown in color with a purplish-red tint.

The first impression on the palate is a nutty, woody chocolate note. Rich chocolate flavor builds over background bitter notes. There are notes of dried fruit, namely raisins and prunes. Fragrant wood notes of hickory and cedar are distinct here, along with some spice notes of cinnamon and nutmeg. There is a low-to-moderate amount of acidity, but it is just enough to work well with the flavor profile of this chocolate. Chewing the Chocovic Ocumare opens up notes of dried berries, tobacco and leather. The bar melts to a smooth, thick and creamy mouthfeel, with just a slight cooling sensation. The finish has nutty and woody espresso notes.

The Chocovic Ocumare has an enjoyable, distinct flavor. The woody and dried fruit flavors pair very well together, and the lower level of acidity in this chocolate supports those flavors well. This is a very good chocolate, especially if you like the acidity toned down a bit.

Manufacturer: Domori
Cocoa Content: 70%
Location: Venezuela
Manufacturer Website
Rating: A

Manufacturer: Waialua Estate
Cocoa Content: 70%
Location: Oahu, Hawaii, USA
Manufacturer Website
Rating: A+

Up for review today is the Waialua Estate dark chocolate bar. The Waialua Estate has the unique distinction of being 100% American from bean to bar. The beans are grown at the Dole plantation in Hawaii, and the bars are being made by Guittard. The bar itself is mahogany in color with reddish-purple highlights.

On the palate there are smoky, roasted chocolate notes up front. What starts out as a moderate acidity builds to a lively level, revealing pineapple, citrus, red berries and green bananas. Some mint and floral aromatic flavors are here. Espresso, sea salt, black pepper and creamy notes are all present as well as some earthiness in the background. Chewing the Waialua Estate opens up spearmint, green bananas and a rosy floral note. The bar melts perfectly on the tongue. It is smooth, creamy and leaves a slight cooling sensation. The finish has floral notes, fruit, and coffee (along with a faint espresso bitterness). All notes seem to fade in perfect unison.

The Waialua Estate bar is a true masterpiece. It is perfectly crafted, has great complexity and a very distinct flavor. This is a perfect example of terroir as it relates to chocolate. The Hawaiian volcanic soil leads to a one-of-a-kind flavor that this bar captures perfectly. While my previous experiences with Guittard have been hit-or-miss, this bar is truly one of the elite.